Sweet-Potato and Orange

Sweet-Potato and Orange Puree with Almond Streusel
from Bon Appetit (November 2001)

Streusel
1/3 cup all purpose flour
1/3 cup whole unblanched almonds
3 TBSP golden brown sugar
2 tsp Hungarian sweet paprika
1/4 cup chilled butter, cut into pieces

Sweet-Potato Puree
4 pounds red-skinned sweet potatoes
1/3 cup fresh orange juice
2 TBSP golden brown sugar
2 TBSP butter (1/4 stick), at room temperature
1 1/2 tsp grated orange peel

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 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.

Makes 8 servings.

Notes: This year's Thanksgiving experiment dish went out to three households (possibly another later this weekend) and I hope to get a variety of feedback on it. It was a lot brighter tasting than some sweet potato dishes, the citrus providing a nice contrast, I think. Last year I made Sweet Potatoes and Pears and I think I may like that one somewhat more, but this one was a winner even with some of the non-sweet-potato-eaters in my family.