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CATEGORY CUISINE TAG YIELD
Potatoes 6 Servings

INGREDIENTS

5 Sweet potatoes, about 3 1/2
lbs
6 oz Dried apricots, about 1 1/2
1 T Granulated sugar, to taste
1 T Flour
1/3 c Light brown sugar
firmly packed
1 T Unsalted butter, softened
2/3 c Chopped pecans, toasted
lightly

INSTRUCTIONS

c
Preheat oven to 450¼. 2. 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 1Ã. with cold water and simmer until soft, about 30
minutes. Reserve 2 tbs of 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 qt
shallow baking dish. (Puree may be made to this point 1  day ahead and
chilled, covered.) Reduce oven temperature to 400¼.  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. Posted to EAT-L Digest 11 October 96  Date:    Sat, 12 Oct
1996 08:46:21 -0300  From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 91
Total Fat: 10.8g
Cholesterol: 5.1mg
Sodium: 6.6mg
Potassium: 397.3mg
Carbohydrates: 34.5g
Fiber: 3.3g
Sugar: 29.6g
Protein: 2.2g


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