Ingredients
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6 Sweet Potatoes
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1 large Orange
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4 Tbsp cold, cut in cubes Unsalted Butter
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1/3 cup Brown Sugar
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1/4 cup All-Purpose Flour
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1 1/2 cups Pecans
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1 tsp Cinnamon
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a pinch Ginger
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a pinch Mace
Directions
Steps
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1
Done
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Bake the Sweet PotatoesPreheat the oven to 375°F/190°C. Line a baking sheet with parchment paper. Place the swet potatoes - whole and unpeeled - onto baking sheet. Pierce the top sides with a knife tip several times (helps cook evenly lets heat inside). Bake for 1 hour. Remove and let cool enough to handle with your hands. |
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2
Done
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Prepare the Sweet Potato PureeScoop out the sweet potato (I used a 1.5" icecream scooper). Disgard the peel. Put in a mixing bowl and puree using a mixer or an immulsion blender (hand blender). Juice the orange and add the juice and a pinch of salt. For extra flavor, grate a bit of orange peel into the puree. Puree until smooth. Spoon the puree into a casserole dish or pie dish. |
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3
Done
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Make the Pecan Streusel ToppingMix the flour and cold butter cubed with your fingers until crumbly. Add the brown sugar, cinnamon, giner, and mace. Crush the pecans in a ziplock bag with a meat hammer or hammer (or heavy pan) and add them to the streusel mixture. Sprinkle the pecan streusel topping over the sweet potato puree and bake for 20-25 minutes until golden. |
