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Sweet Potato and Apricot Puree with Pecan Streusel

Sweet Potato and Apricot Puree with Pecan Streusel comes together with Granulated Sugar, Flour, Light Brown Sugar Firmly Packed, and Unsalted Butter Softened. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tbsp
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   2. Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft.

2. 2

   Scoop flesh into a bowl.

3. 3

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

4. 4

   Reserve 2 tbs of cooking liquid and drain apricots.

5. 5

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

6. 6

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

7. 7

   Reduce oven temperature to 400¼.

8. 8

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

9. 9

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