Ingredients
The following ingredients have 7 Servings
- 3 large yellow sweet potatoes (approximately 1 1/2 pounds peeled and cut into large chunks)
- 2 large eggs
- 1/2 cup brown sugar
- 1/3 cup half and half
- 1 stick (1/2 cup melted butter)
- 1/4 tsp freshly grated nutmeg (more if you love it)
- salt and fresh cracked black pepper to taste
- 1 cup chopped pecans
- 2/3 cup all purpose flour
- 2/3 cup brown sugar (don't pack it down)
- 5 Tbsp melted butter
Instruction
- Set the oven to 350F
- Put the potato chunks in a large pan and cover with cold water. Bring to a boil and cook until the potatoes are tender, approximately 15-20 minutes or so. Check with the tip of a sharp knife. Drain.
- Put the potatoes in the bowl of a food processor and add the eggs, brown sugar, half and half, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, salt, and pepper.
- Turn the potato puree into a gratin dish and spread out evenly.
- Blend the topping ingredients together in a bowl, tossing with a fork until crumbly. Make sure to break up any clumps of brown sugar. Crumble the mixture evenly over the potatoes.
- Bake for about 40-45 minutes, until the top is browned and the sweet potatoes have puffed up slightly. If the topping browns too quickly, cover loosely with foil.
