Sweet Potato and Apricot Puree with Pecan Streusel
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
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5 large sweet potatoes (about 3 1/2 lbs)
6 oz dried apricots (about 1 1/2 c)
1 tb granulated sugar -- to taste
1 tb flour
1/3 c light brown sugar -- firmly packed
1 tb unsalted butter -- softened
2/3 c chopped pecans -- toasted lightly
1. Preheat oven to 450°.
2. Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft.
Scoop flesh into a bowl.
3. In a saucepan cover apricots by 1" with cold water and simmer until soft,
about 30 minutes. Reserve 2 tbs of cooking liquid and drain apricots. In a
food processor puree apricots with granulated sugar and reserved liquid until
smooth.
4. Add puree to potatoes with salt to taste and with an electric mixer beat
until smooth. Spread mixture in a buttered 2 qt shallow baking dish. (Puree
may be made to this point 1 day ahead and chilled, covered.)
5. Reduce oven temperature to 400°. In a small bowl blend with your fingers
flour, brown sugar, butter, pecans, and salt to taste until combined well and
crumble over puree. Bake puree in middle of oven until heated through and
streusel is bubbling, about 15 minutes.
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Per serving: 284 Calories; 5g Fat (16% calories from fat); 3g Protein; 58g
Carbohydrate; 2mg Cholesterol; 4mg Sodium
