Sweet Potato Gratin With Pecan-Crumb Topping - cooking recipe

Ingredients

3 lbs sweet potatoes
2 tablespoons unsalted butter, melted
1 1/2 teaspoons grated orange zest
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon minced garlic
1/2 teaspoon ground allspice
salt, to taste
1/2 cup fresh whole wheat breadcrumbs
1/3 cup pecan halves, coarsely chopped
1/4 cup chopped green onion, green part only
2 tablespoons grated parmesan cheese

Preparation

Preheat oven to 400 deg F with rack in center position.
Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes.
Unwrap foil and halve potatoes; scoop out the flesh into a bowl.
Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge).
Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl.
Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix.
Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.