Sweet Potato Casserole with Pecan Topping

(Bon Appétit)

 

3 lb sweet potatoes

Topping:

¾ C orange juice

¼ C + 2 T. packed lt. brown sugar

2 large eggs

½ tsp. ground cinnamon

2 T. butter, melted

¼ C butter, room temperature

1 ½ tsp. ground cinnamon

½ C chopped pecans

½ tsp. nutmeg

½ C all purpose flour

2 T. sugar

 

 

Preheat oven to 350 degrees.  Place sweet potatoes in baking pan and bake until all potatoes are tender, about 1 hr.  Maintain oven temperature. 

 

Butter 8x2-inch square glass baking dish.  Scrape sweet potato pulp from skins into large bowl.  Discard sweet 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 slat and pepper.  Spoon potatoes into prepared baking dish.

 

For topping, combine flour, brown sugar, and ground cinnamon in medium bowl. J Add butter and cut in until mixture resembles coarse crumbs.  Mix in copped pecans.  Sprinkle pecan topping over potatoes.  Bake until sweet potatoes are hot and pecan topping is dry, about 30 min.  Serve warm.