| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 6 | Servings | ||
INGREDIENTS
| 5 | lg | Sweet potatoes (about 3 1/2 lbs) |
| 6 | oz | Dried apricots (about 1 1/2 c) |
| 1 | tb | Granulated sugar; to taste |
| 1 | tb | Flour |
| 1/3 | c | Light brown sugar; firmly packed |
| 1 | tb | Unsalted butter; softened |
| 2/3 | c | Chopped pecans; toasted lightly |
INSTRUCTIONS
1. 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. 3. In a saucepan cover apricots by 1Ó 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. 4. 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.) 5. 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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