Sweet Potato Purée With Streusel Topping
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
All-Purpose FlourDirections:
1
Position rack in center of oven and preheat to 400°F
2
Butter 9- by 13-inch baking dish or 2-quart casserole
3
Line rimmed baking sheet with aluminum foil
4
Pierce each potato with fork and transfer to baking sheet
5
Bake until tender, about 50 minutes
6
Cool until easy to handle
7
Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter
8
Rub mixture between fingertips until blended and crumbly
9
Set aside
10
Halve potatoes lengthwise and scoop out flesh into large bowl
11
Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer
12
Spread mixture in prepared dish and cool completely
13
(Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered
14
) Sprinkle streusel over potatoes
15
Bake until golden brown, about 40 minutes
16
Let stand 5 minutes before serving
17
(Completed dish can be prepared up to 1 day ahead and refrigerated, covered
18
Remove from refrigerator 1 hour before reheating and let come to room temperature
19
Bake, loosely covered with foil, until heated through, about 25 minutes
20
) Position rack in center of oven and preheat to 400°F
21
Butter 9- by 13-inch baking dish or 2-quart casserole
22
Line rimmed baking sheet with aluminum foil
23
Pierce each potato with fork and transfer to baking sheet
24
Bake until tender, about 50 minutes
25
Cool until easy to handle
26
Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter
27
Rub mixture between fingertips until blended and crumbly
28
Set aside
29
Halve potatoes lengthwise and scoop out flesh into large bowl
30
Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer
31
Spread mixture in prepared dish and cool completely
32
(Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered
33
) Sprinkle streusel over potatoes
34
Bake until golden brown, about 40 minutes
35
Let stand 5 minutes before serving
36
(Completed dish can be prepared up to 1 day ahead and refrigerated, covered
37
Remove from refrigerator 1 hour before reheating and let come to room temperature
38
Bake, loosely covered with foil, until heated through, about 25 minutes
39
) Variation: Sweet potato purée with marshmallows: Omit streusel
40
Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes
41
Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute
42
Serve immediately
43
Sweet potato purée with marshmallows: Omit streusel
44
Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes
45
Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute
46
Serve immediately