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Ingredients
3 Pounds sweet potato, scrubbed
3/4 Cup orange juice
2 Large eggs
2 Tablespoons butter, melted
2 Tablespoons sugar
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
Topping
1/2 Cup all-purpose flour
1/4 Cup brown sugar (plus 2 tablespoons), firmly packed
1/2 Teaspoon ground cinnamon
1/4 Cup butter, room temperature
1/2 Cup pecan, chopped
Instructions
For sweet potatoes: Preheat oven to 350F. Place 3 pounds sweet potatoes in baking pan and bake until all potatoes are tender, about 1 hour. Maintain oven temperature. Butter 8� x 8� x 2" square glass baking dish. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Spoon potatoes into prepared baking dish.
For topping: Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Sprinkle pecan mixture on top of potatoes, lightly cover dish with foil and bake for about 40 minutes and then remove foil and bake for another 10 minutes or so just until nuts are lightly toasted.
Makes 12 Cups
11/24/16 * * * * *