Ingredients Jump to Instructions ↓

  1. 1/3 cup 20g / 0.7oz All-purpose flour

  2. 1/3 cup 30g / 1.1oz Whole unblanched almonds

  3. 3 tablespoons 45ml Golden brown sugar - (packed)

  4. 2 teaspoons 10ml Hungarian sweet paprika

  5. 1/4 cup 49g / 1.7oz Chilled butter - (1/2 stick) - cut into pieces Sweet Potato Puree

  6. 4 lbs 1816g / 64oz Red-skinned sweet potatoes (yams)

  7. 1/3 cup 78ml Fresh orange juice

  8. 2 tablespoons 30ml Golden brown sugar - (packed)

  9. 2 tablespoons 30ml Butter - (1/4 stick) - room temperature

  10. 1 1/2 teaspoons 7 1/2ml Grated orange peel Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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