Irresistible Orange Sweet Potatoes with Almond Streusel
Discovered
years ago on Epicurious, this recipe is a Liv Life Thanksgiving
tradition. Sweet, but not cloyingly so, these orange laced potatoes are
topped with a lovely toasted almond streusel and are healthy enough
that seconds won't make you feel guilty.
Adapted from Epicurious
4 lbs sweet potatoes (or yams)
1/3 cup fresh citrus juice (we use either orange or tangerine)
2 tsp citrus peel (I've used orange, grapefruit or tangerine)
1 Tbs brown sugar
1-2 Tbs butter (we use Earth Balance)
1-3 Tbs Grand Marnier
Sterusel:
1/3 cup all purpose flour (sometimes I use part whole grain flour)
1/3 cup whole unblanched almonds
3 Tbs brown sugar
2 tsp sweet paprika
1/4 cup chilled butter
Preheat
oven to 375ºF. Pierce sweet potatoes in several places with either a
fork or sharp knife. Place on a baking sheet lined with foil and bake
until very tender, about 1 hour. Remove from oven and allow to cool.
Peel
the potatoes when cool enough to handle, discarding the peels. Place
the peeled potatoes into a large bowl and mash. Add the fresh juice,
orange peel, butter, 1 Tbs brown sugar and Grand Marnier and combine
either with a large wooden spoon or a hand mixer.
Pour into a prepared baking dish. Dish may be made 1 day ahead and chilled.
For
the streusel, place all of the streusel ingredients into a food
processor and pulse until small moist clumps form. Transfer to a small
bowl and cover. May be made up to two days ahead.
When ready to bake, preheat oven to 400ºF. Remove potatoes and streusel from the fridge and scatter the streusel over the potatoes. Bake until the potatoes are hot and the streusel is toasted (crisp and slightly browned), 30-40 minutes. Allow to cool for about 5 minutes and serve. Enjoy!
