*  Exported from  MasterCook Mac  *
 
             Sweet Potato and Apricot Puree with Pecan Streusel
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      large         sweet potatoes (about 3 1/2 lbs)
    6      oz            dried apricots (about 1 1/2 c)
    1      tb            granulated sugar -- to taste
    1      tb            flour
      1/3  c                 light brown sugar -- firmly packed
    1      tb            unsalted butter -- softened
      2/3  c                 chopped pecans -- toasted lightly
 
 1.  Preheat oven to 450¼.
 
 2.  Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft.
 Scoop flesh into a bowl.
 
 3.  In a saucepan cover apricots by 1Ó with cold water and simmer until soft,
 about 30 minutes.  Reserve 2 tbs of cooking liquid and drain apricots.  In a
 food processor puree apricots with granulated sugar and reserved liquid until
 smooth.
 
 4.  Add puree to potatoes with salt to taste and with an electric mixer beat
 until smooth.  Spread mixture in a buttered 2 qt shallow baking dish.  (Puree
 may be made to this point 1 day ahead and chilled, covered.)
 
 5.  Reduce oven temperature to 400¼.  In a small bowl blend with your fingers
 flour, brown sugar, butter, pecans, and salt to taste until combined well and
 crumble over puree.  Bake puree in middle of oven until heated through and
 streusel is bubbling, about 15 minutes.
 
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 Per serving: 284 Calories; 5g Fat (16% calories from fat); 3g Protein; 58g
 Carbohydrate; 2mg Cholesterol; 4mg Sodium