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Categories:
sweet potatoes butter light brown sugar eggs orange juice ground cinnamon salt ground nutmeg flour oats pecans
Viewed: 100 - Published at: 9 years agoIngredients
- 3 lb. sweet potatoes (about 5 large)
- 1/2 c. butter or margarine, divided
- 1/4 c. plus 2 Tbsp. light brown sugar, divided
- 2 eggs
- 2/3 c. orange juice
- 2 tsp. ground cinnamon, divided
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/3 c. all purpose flour
- 1 1/4 c. uncooked old fashioned oats
- 1/3 c. chopped pecans or walnuts
Method
- Bake sweet potatoes until tender in preheated 350° oven 1 hour. Or, pierce sweet potatoes several times with a fork and place on microwavable plate.
- Microwave at HIGH (100% power) 16 to 18 minutes, rotating and turning over after 9 minutes.
- Let stand 5 minutes.
- While sweet potatoes are hot, cut lengthwise into halves. Scrape hot pulp from skins into large bowl.
- Beat 1/4 c. butter and 2 Tbsp. sugar into sweet potatoes with electric mixer at medium speed until butter is melted.
- Beat in eggs, orange juice, 1 1/2 tsp. cinnamon, salt and nutmeg, scraping down sides of bowl once. Beat until smooth.
- Pour mixture into 1 1/2 qt. baking dish; smooth top.
- For topping, combine flour, oats, remaining 1/4 c. sugar and 1/2 tsp. cinnamon in medium bowl.
- Cut in remaining 1/4 c. butter with pastry blender or 2 knives until mixture becomes coarse crumbs.
- Stir in pecans.
- Sprinkle topping evenly over sweet potatoes.* Preheat oven to 350°.
- Bake 25 to 30 minutes or until sweet potatoes are heated through.
- For a crispier topping, broil 5 inches from heat 2 to 3 minutes or until golden brown.
- Garnish as desired.
