Sweet-Potato and Orange Purée with Almond Streusel

Sweet-Potato and Orange Purée with Almond Streusel
Sweet-Potato and Orange Purée with Almond Streusel
The crunchy crumb topping contrasts nicely with the orange-scented sweet-potato puree. Sweet paprika adds a touch of heat.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Side Bake Thanksgiving Orange Almond Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1/3 cup all purpose flour
  • 1/3 cup fresh orange juice
  • 2 tablespoons (packed) golden brown sugar
  • 1 1/2 teaspoons grated orange peel
  • Carbohydrate 61 g(20%)
  • Cholesterol 23 mg(8%)
  • Fat 12 g(18%)
  • Fiber 8 g(32%)
  • Protein 6 g(11%)
  • Saturated Fat 6 g(29%)
  • Sodium 129 mg(5%)
  • Calories 364

PreparationFor 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°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.

PreparationFor 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°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.

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