RECIPE FROM "SANDY'S
Sweet-Potato and Orange Puree with Almond Streusel
(Bon Appétit, November 2001)
"The crunchy crumb topping contrasts nicely with the orange-scented sweet-potato puree. Sweet paprika adds a touch of heat."
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
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°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.)
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.
Makes 8 servings.