Sweet Potato Puree with Streusel Topping

Bob Kramer

bkramer@lacademy.edu

INGREDIENTS

• 5 large sweet potatoes

• 6-8 oz. dried California apricots*

• 1 Tbs. granulated sugar

• 1 Tbs. flour

• 1/3 cup light brown sugar

• 2/3 cup pecans, lightly toasted and chopped

Instructions

1. Prick potatoes and bake for 1 ½ hours at 450°F. Meanwhile, place apricots in a saucepan, cover with cold water (until water is about 1” above apricots), and simmer for about 30 minutes, until soft. Reserve 2 Tbs. of the cooking liquid.

2. Transfer apricots to a food processor (a mini-Cuisinart works well if you have one) and puree them with the 2 Tbs. cooking liquid and 1 Tbs. sugar until smooth.

3. Scoop sweet potato flesh into a large bowl. Add apricot puree and a pinch of salt, and beat with a handheld electric mixer until smooth. Spread the mixture in a greased casserole dish. At this point, you can store the dish in the refrigerator overnight if you are making it ahead.

4. Preheat oven to 400°F. Blend flour, brown sugar, and pecans with fingers until well combined. Crumble over puree. Bake until heated through – about 15-20 minutes.

* California apricots really work best in this recipe since they are more tangy than Turkish apricots. California apricots are usually in stock at Idylwilde in Acton.