Sweet-Potato and Orange Purée with Almond Streusel

Vegetarian
Health score
24%
Sweet-Potato and Orange Purée with Almond Streusel
45 min.
8
300kcal

Suggestions


Indulge in the delightful harmony of flavors with our Sweet-Potato and Orange Purée topped with a luscious Almond Streusel. This vibrant side dish is not only a feast for the eyes but also a burst of nutrition and taste, perfect for any occasion. The combination of creamy sweet potatoes and zesty orange juice creates a unique purée that will elevate your dining experience.

With its beautiful orange hue and a hint of sweetness, this dish is a showstopper on any table. The addition of whole unblanched almonds in the streusel adds a satisfying crunch and depth of flavor, while the touch of Hungarian sweet paprika infuses an unexpected warmth that complements the sweetness of the potatoes. As a vegetarian option, it's a wonderful choice for gatherings, ensuring everyone at the table can enjoy a wholesome, delicious dish.

Ready in just 45 minutes, this recipe is surprisingly simple, making it accessible for cooks of all skill levels. Whether you're preparing a holiday feast or a cozy family dinner, the Sweet-Potato and Orange Purée with Almond Streusel is sure to impress. So, roll up your sleeves and embrace the joy of cooking with this vibrant side dish that celebrates the goodness of seasonal ingredients.

Ingredients

  • 0.3 cup all purpose flour 
  • 0.3 cup unblanched almonds whole
  • tablespoons butter room temperature ()
  • tablespoons brown sugar packed ()
  • teaspoons hungarian paprika sweet
  • 0.3 cup orange juice fresh
  • 1.5 teaspoons orange peel grated
  • pounds red-skinned sweet potatoes (yams)

Equipment

  • bowl
  • oven

Directions

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

Nutrition Facts

Calories300kcal
Protein8.46%
Fat18.3%
Carbs73.24%

Properties

Glycemic Index
25.25
Glycemic Load
3.49
Inflammation Score
-10
Nutrition Score
23.338260779238%

Flavonoids

Cyanidin
0.15mg
Catechin
0.08mg
Epigallocatechin
0.15mg
Epicatechin
0.04mg
Eriodictyol
0.03mg
Hesperetin
1.23mg
Naringenin
0.25mg
Isorhamnetin
0.16mg
Kaempferol
0.02mg
Myricetin
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:300.49kcal
15.02%
Fat:6.29g
9.68%
Saturated Fat:2.12g
13.27%
Carbohydrates:56.61g
18.87%
Net Carbohydrates:48.01g
17.46%
Sugar:18.8g
20.89%
Cholesterol:7.53mg
2.51%
Sodium:105.61mg
4.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.54g
13.08%
Vitamin A:43941.73IU
878.83%
Manganese:1.31mg
65.51%
Vitamin C:50.13mg
60.77%
Fiber:8.6g
34.42%
Vitamin B6:0.68mg
33.8%
Potassium:1164.22mg
33.26%
Vitamin E:3.37mg
22.47%
Copper:0.44mg
22.19%
Vitamin B5:2.1mg
20.97%
Vitamin B1:0.31mg
20.49%
Vitamin B2:0.34mg
20.28%
Magnesium:80.92mg
20.23%
Vitamin B3:4mg
19.98%
Phosphorus:161.12mg
16.11%
Iron:2.18mg
12.11%
Calcium:109.21mg
10.92%
Folate:29.35µg
7.34%
Zinc:0.98mg
6.53%
Vitamin K:5.89µg
5.61%
Selenium:2.58µg
3.69%
Source:Epicurious