SWEET POTATO AND APRICOT PUREE
These sweet potatoes are slightly tart - the addition of dried apricot puree is a unique and delicious twist. This recipe comes from Gourmet magazine (Nov 1994)
Provided by appleydapply
Categories Yam/Sweet Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Prick potatoes and bake in middle of oven for at least 1 hour, or until very soft. Allow to cool and then scoop flesh into a bowl.
- In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of the cooking liquid and drain apricots.
- Puree apricots in a food processor with the granulated sugar and reserved liquid, until smooth.
- Add puree and salt to potatoes. Beat with an electric mixer until smooth. Spread mixture into a greased shallow 2-qt baking dish. (Note: Puree may be prepared up to this point 1 day ahead and kept chilled and covered).
- Reduce oven temperature to 400.
- In a small bowl blend remaining ingredients (flour, brown sugar, butter, pecans, and dash salt) with your fingers until combined well. Sprinkle over puree. Bake in oven until heated through and topping is bubbly, about 15 minutes.
Nutrition Facts : Calories 482.3, Fat 10.9, SaturatedFat 2, Cholesterol 5.1, Sodium 472.6, Carbohydrate 94.6, Fiber 11.3, Sugar 47.3, Protein 6.4
APRICOT PUREE
Make and share this Apricot Puree recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 30m
Yield 1 Batch of frosting
Number Of Ingredients 3
Steps:
- Place the apricots in a large saucepan and add enough water to cover them.
- Cook over medium heat for about 20 minutes, or until apricots are very soft. Drain the apricots, reserving the cooking liquid. Set the pan aside for later use.
- Place the apricots in 2 batches in the bowl of your food processor fitted with the metal blade. Puree by pulsing on and off until the apricots are smooth. Add some of the reserved cooking liquid, if necessary.
- Scrape the puree back into the large saucepan and stir in the brown sugar and lemon juice. Cook over low heat, stirring continually, until the sugar is dissolved, about 5-10 minutes.
- Let cool, then store in an airtight container in the refrigerator, until needed.
- You can use this as is, for a filling, or if the flavor is too concentrated, add it to some buttercream. Then you will have an apricot buttercream filling.
- I torte my cakes into four cake layers and like to do three filling layers as follows:.
- Cake, filling, cake, buttercream flavored with filling, cake, filling and final cake layer. By doing this, you will have two layers of the apricot filling, one on the bottom layer, and one on the top layer and a middle layer of the buttercream flavored with the filling. The buttercream will take on a very pale peachy color.
- Just remember to pipe an icing dam around the layer before spreading the apricot filling.
Nutrition Facts : Calories 5034.2, Fat 8, SaturatedFat 0.3, Sodium 285.9, Carbohydrate 1308.9, Fiber 114.4, Sugar 1154.1, Protein 53.4
APRICOT-PECAN SWEET POTATOES
This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago
Provided by melly
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
- Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g
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