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Sweet-Potato And Orange Puree With Almond Streusel


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  • 1/3 cup all-purpose flour
  • 1/3 cup whole unblanched almonds
  • 3 tablespoons golden brown sugar - (packed)
  • 2 teaspoons Hungarian sweet paprika
  • 1/4 cup chilled butter - (1/2 stick) cut into pieces
  • 4 pounds red-skinned sweet potatoes (yams)
  • 1/3 cup fresh orange juice
  • 2 tablespoons golden brown sugar - (packed)
  • 2 tablespoons butter - (1/4 stick) room temperature
  • 1 1/2 teaspoons grated orange peel
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

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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