Sweet-Potato And Orange Puree With Almond Streusel

Recipe Ingredients

		Streusel
1/3 cup	20g / 0.7oz	All-purpose flour
1/3 cup	30g / 1.1oz	Whole unblanched almonds
3 tablespoons	45ml	Golden brown sugar - (packed)
2 teaspoons	10ml	Hungarian sweet paprika
1/4 cup	49g / 1.7oz	Chilled butter - (1/2 stick) - cut into pieces
		Sweet Potato Puree
4 lbs	1816g / 64oz	Red-skinned sweet potatoes (yams)
1/3 cup	78ml	Fresh orange juice
2 tablespoons	30ml	Golden brown sugar - (packed)
2 tablespoons	30ml	Butter - (1/4 stick) - room temperature
1 1/2 teaspoons	7.5ml	Grated orange peel
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.)

For Sweet-Potato Puree: Preheat oven to 375 degrees. 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 13- by 9-inch oval gratin dish. Spread puree in dish; smooth top. (Puree can be made 1 day ahead. Cover and chill.)

Preheat oven to 400 degrees. Scatter streusel over potatoes. Bake until puree is hot and streusel is crisp, about 40 minutes. Cool 5 minutes, then serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2001

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