SWEET POTATO GRATIN

SWEET POTATO GRATIN

Ingredients:

For the topping:

• 1 cup all-purpose flour

• ¾ cup firmly packed light brown sugar

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 8 tablespoons (1 stick) cold unsalted butter cut into ½ inch cubes

• 1 cup toasted chopped pecans

For the sweet potatoes:

• 5 #’s sweet potatoes

• 1/4 cup fat free half/half or milk

• 2 teaspoons vanilla extract

• 6 tablespoons (3/4 stick) unsalted butter, melted

• 3 eggs

• ½ cup maple syrup (I use sugar free but any will do)

• ¼ cup firmly packed light brown sugar

• 2 teaspoons kosher salt

• Freshly ground pepper, to taste

• Pinch of freshly grated nutmeg

Directions:
• Preheat oven to 450 degrees

• In a bowl, stir together the flour, brown sugar, salt and cinnamon.

• Using a pastry blender, cut in the butter until the flour mixture has been completely absorbed into the butter. The mixture should hold together when squeezed with your hand but still crumble apart easily.

• Stir in the pecans. Set aside.

• Put sweet potatoes in a large roasting pan and add a small amount of water. Cover the pan tightly with aluminum foil and roast until the potatoes are tender and easily pierced with a knife, 1 to 1 ½ hours.

• Transfer the potatoes to a cutting board and let cool slightly.

• Reduce the oven temperature to 350.

• When potatoes cool enough to handle, peel off the skins and cut the flesh into ½ inch cubes.

• Transfer one-fourth of the potatoes to a large bowl and mash with a potato masher. Add the remaining cubed potatoes and stir to combine.

• In a bowl, whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg.

• Add the milk mixture to the sweet potatoes and stir until well combined.

• Transfer the sweet potato mixture to a 3-quart rectangular baking dish and sprinkle with the gratin topping.

• Bake until the topping is golden and crispy, 45 to 60 minutes. Let cool for 10 minutes before serving. Serves 12 to 15.

• Tip: Cook and mash the potatoes and combine with other ingredients up to 1 day in advance. Transfer to a baking dish, cover and refrigerate. On day serving, remove dish from refrigerator 1 hour before baking, then add the topping and bake as directed.