Sweet-Potato and Orange Purée with Almond Streusel
You can never have too many side dish recipes, so give Sweet-Potato and Orange Purée with Almond Streusel a try. This vegetarian recipe serves 8. One serving contains 300 calories, 7g of protein, and 6g of fat. A mixture of orange juice, red-skinned sweet potatoes, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.)
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.