Sweet Potato And Orange Purée With Almond Streusel Food

SWEET POTATO PUREE

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

SWEET POTATO PURéE WITH STREUSEL TOPPING

Steps:

• Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
• Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
• Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
• Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
• Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
• Variation:
• Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

SWEET-POTATO AND ORANGE PURéE WITH ALMOND STREUSEL

Steps:

• 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.

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

ORANGE GINGER SWEET POTATO PUREE

Steps:

• Heat oven to 375 degrees. Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.
• Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.
• Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.

SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. 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 cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
• Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce oven temperature to 400°F.
• In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.