← All recipes

Sweet Potato and Apricot Puree with Pecan Streusel

A home-style Sweet Potato and Apricot Puree with Pecan Streusel made with Sweet Potatoes, Dried Apricots, Granulated Sugar, Flour, and Light Brown Sugar. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5
• 6 oz
• 1 tbsp
• 1 tbsp
• 1/3 cup
• 1 tbsp
• 2/3 cup

Method (preview)

1. 1

   Scoop flesh into a bowl.

2. 2

   In a saucepan cover apricots by 1� with cold water and simmer until soft, about 30 minutes.

3. 3

   Reserve 2 tbs of cooking liquid and drain apricots.

4. 4

   Add puree to potatoes with salt to taste and with an electric mixer beat until smooth.

5. 5

   Spread mixture in a buttered 2 qt shallow baking dish. (Puree may be made to this point 1 day ahead and chilled, covered.)

6. 6

   Reduce oven temperature to 400�.

7. 7

   In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree.

8. 8

   Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.

9. 9

   Carbohydrate; 2mg Cholesterol; 4mg Sodium