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Sweet Potato Purée with Streusel Topping

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Sweet Potato Purée with Streusel Topping

Sweet Potato Purée with Streusel Topping

amanda

Equipment

  • - Stand mixer with paddle attachment

  • - Food processor or high-powered blender (e.g., Vitamix)

  • - Chef's knife and cutting board

  • - Large pot for boiling sweet potatoes

  • - Colander for draining cooked sweet potatoes

  • - Heatproof bowl for pureeing

  • - Mixing spoon or whisk

  • - Baking dish, around 2-quart size for the streusel topping

  • - Spatula for mixing and spreading ingredients

  • - Measuring cups and spoons (set)

Ingredients

  • 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams

  • 3/4 cup all-purpose flour

  • 3/4 cup plus 1/3 cup (packed) light brown sugar

  • 14 tablespoons (1 3/4 sticks) unsalted butter, softened

Instructions

1

Instruction 1

Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
2

Instruction 2

Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
3

Instruction 3

Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
4

Instruction 4

Halve potatoes lengthwise and scoop out flesh into large bowl. 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. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
5

Instruction 5

Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
6

Instruction 6

Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.
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