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Sweet Potato Bake


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Member since 2007

Serves 6-8 | Prep Time 90 | Cook Time 30

Ingredients

3 pounds sweet potatoes (about 5 large)
1/2cup (1 stick) butter
1/4cup plus 2 tablespoons packed light brown sugar, divided
1 cup chopped figs or dates
2 eggs
1 cup orange juice
2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup uncooked old-fashioned oats
1/3 cup chopped pecans or walnuts


Preheat oven to 350F. Bake sweet potatoes about 1 hour or until tender. Or, pierce sweet potatoes several times with fork and place on microwavable plate. Microwave on HIGH 16 to 18 minutes, rotating and turning potatoes over after 9 minutes. Let stand 5 minutes


Cut hot sweet potatoes lengthwise into halves. Scrape hot pulp from skins into large bowl.


Beat 1/4 cup butter and 2 Tablespoons sugar into sweet potatoes with electric mixer at medium speed until butter is melted. Add eggs, orange juice, 1-1/2 teaspoons cinnamon, salt and nutmeg. Beat until smooth. Stir in figs or dates Pour mixture into 2-quart baking dish or gratin dish; smooth top.


For topping, combine flour, oats, remaining 1/4 cup sugar and remaining 1/2 teaspoon cinnamon in medium bowl. Cut in remaining 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping evenly over sweet potatoes.*


Bake 25 to 30 minutes or until sweet potatoes are heated through. For crisper topping, broil 5 inches from heat 2 to 3 minutes or until golden brown.



PREP TIME 1 1/2 Hours


COOK TIME 30 Min


SERVINGS 6 to 8


Pairs Well With


Notes

This is one dish I take to my church dinners, never brought any home!

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