Sweet-Potato and Orange Purée with Almond Streusel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The crunchy crumb topping contrasts nicely with the orange-scented sweet-potato puree. Sweet paprika adds a touch of heat. Ingredients:
1/3 cup all purpose flour |
1/3 cup whole unblanched almonds |
3 tablespoons (packed) golden brown sugar |
2 teaspoons hungarian sweet paprika |
1/4 cup (1/2 stick) chilled butter, cut into pieces |
4 pounds red-skinned sweet potatoes (yams) |
1/3 cup fresh orange juice |
2 tablespoons (packed) golden brown sugar |
2 tablespoons (1/4 stick) butter, room temperature |
1 1/2 teaspoons grated orange peel |
Directions:
1. For streusel: Place all ingredients in processor in order listed. Using on/off turns, blend until small moist clumps form. Transfer to bowl. Cover and refrigerate at least 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
2. For sweet-potato puree: Preheat oven to 375°F. Pierce potatoes in several places with fork. Place directly on oven rack and bake until very tender, about 1 hour. Transfer to rack and cool. Peel potatoes; place flesh in large bowl and mash. Mix in orange juice, sugar, butter, and orange peel. Season with salt and pepper. Butter 13x9-inch oval gratin dish. Spread puree in dish; smooth top. (Puree can be made 1 day ahead. Cover and chill.)
3. Preheat oven to 400°F. Scatter streusel over potatoes. Bake until puree is hot and streusel is crisp, about 40 minutes. Cool 5 minutes, then serve.
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