Directions

1. In a Dutch oven place potatoes in enough boiling water to cover; cook 30 to 40 minutes or until tender; drain. Cool slightly; peel.
2. Preheat oven to 425°F. Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl combine potatoes, granulated sugar, milk, 3 tablespoons butter, egg, orange peel, juice, 1/4 teaspoon of the nutmeg, and salt to taste; mash with a potato masher or beat with an electric mixer at medium speed until blended. Spoon mashed potato mixture into baking dish.
3. In another bowl stir together brown sugar, pecans, walnuts, flour, 1/3 cup butter and remaining 1/4 teaspoon nutmeg. Sprinkle evenly on potato mixture.
4. Bake, uncovered, 20 minutes; cover with foil and bake 10 minutes more or until heated through.