ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Sweet-Potato and Orange Puree with Almond Streusel
(Bon Appétit, November 2001)

"The crunchy crumb topping contrasts nicely with the orange-scented sweet-potato puree. Sweet paprika adds a touch of heat."

Ingredients

Streusel

1/3 cup all purpose flour

1/3 cup whole unblanched almonds

3 tablespoons (packed) golden brown sugar

2 teaspoons Hungarian sweet paprika

1/4 cup (1/2 stick) chilled butter, cut into pieces

Sweet-Potato Puree

4 pounds red-skinned sweet potatoes (yams)

1/3 cup fresh orange juice

2 tablespoons (packed) golden brown sugar

2 tablespoons (1/4 stick) butter, room temperature

1 1/2 teaspoons grated orange peel

Directions

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.