Sweet Potato Casserole

6 medium sweet potatoes or yams ( 3 lbs)

3/4 cup sugar

1/2 ( 14 oz ) can sweetened condensed milk

3 tbsp butter, melted

1 egg

1 tsp grated orange peel

3 tbsp orange juice

2/4 tsp salt

1/2 tsp ground nutmeg, divided

1 cup firmly packed brown sugar

1/2 cup chopped pecans

1/2 cup chopped walnuts

1/3 cup flour

1/3 cup butter, melted

Cook sweet potatoes in enough boiling water to cover in a dutch oven 30-40- minutes or until tender; drain. Cool slightly, peel.

Preheat oven to 425 degrees. Combine cooked potatoes, granulated sugar, condensed milk, 3 tbsp melted butter, egg, orange peel, orange juice, salt, and 1/4 tsp of the nutmeg in a large bowl. Mash with potato masher or beat at medium speed with electric mixer until blended. Spoon into lightly greased 2 quart baking dish.

Stir together remaining 1/4 tsp nutmeg, brown sugar, pecans, walnuts, flour and 1/3 cup melted butter; sprinkle evenly over sweet potato mixture.

Bake 20 minutes; cover with aluminum foil. Continue baking 10 minutes more or until thoroughly heated.