| 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>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”