Sweet-Potato and Orange Puree with Almond Streusel

• 1/3 cup all purpose flour
• 1/3 cup whole unblanched almonds
• 3 tablespoons (packed) golden brown sugar
• 2 teaspoons Hungarian sweet paprika
• 1/4 cup (1/2 stick) chilled butter, cut into pieces
• 4 pounds red-skinned sweet potatoes (yams)
• 1/3 cup fresh orange juice
• 2 tablespoons (packed) golden brown sugar
• 2 tablespoons (1/4 stick) butter, room temperature
• 1 1/2 teaspoons grated orange peel

1. Place all ingredients in processor in order listed.
2. Using on/off turns, blend until small moist clumps form.
3. Transfer to bowl.
4. Cover and refrigerate at least 1 hour.
5. (Can be made 2 days ahead.
6. Keep refrigerated.)
7. Preheat oven to 375F.
8. Pierce potatoes in several places with fork.
9. Place directly on oven rack and bake until very tender, about 1 hour.
10. Transfer to rack and cool.
11. Peel potatoes; place flesh in large bowl and mash.
12. Mix in orange juice, sugar, butter, and orange peel.
13. Season with salt and pepper.
14. Butter 13x9-inch oval gratin dish.
15. Spread puree in dish; smooth top.
16. (Puree can be made 1 day ahead.
17. Cover and chill.)
18. Preheat oven to 400F.
19. Scatter streusel over potatoes.
20. Bake until puree is hot and streusel is crisp, about 40 minutes.
21. Cool 5 minutes, then serve.

flour, whole unblanched almonds, golden brown sugar, sweet paprika, butter, potatoes, orange juice, golden brown sugar, butter

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-orange-puree-with-almond-streusel-105828 (may not work)