Tuesday, June 18 2013, 10:06 AM MDT
Streuseld Sweet Potato Orange Cups
As Aired On November 1, 2012
Recipe Courtesy Of Victoria Topham, Pinon Market & Cafe
6 large oranges trimmed, flesh removed
4 T unsalted butter
4T half and half or whole or skim milk
2 t brown sugar
3 # sweet potatoes (3 large) peeled and cut into ¼" slices
1 apple diced
1 C dried cranberries or raisins
Salt and white pepper to taste
Crumble Topping Ingredients:
1 C all purpose flour
½ C light brown sugar
1 t cinnamon
½ C pecans (or substitute almonds or walnuts), coarsely chopped
¼ # unsalted butter, well chilled and cut into 1" pieces
Pinch of salt
1.) Prepare oranges. Remove ¼" from the top of orange. Carefully scoop out flesh and discard or save for another use. Set aside.
2.) Prepare sweet potatoes. Combine butter, half and half, sugar and sweet potatoes in a large saucepan with a tight fitting lid. Cook, covered, over low heat until very tender.
3.) Mash with potato masher or sturdy whisk. Adjust salt and pepper. Fold in apples and dried cranberries. Set aside.
4.) Combine flour, brown sugar, cinnamon and salt in mixing bowl. Add chilled, unsalted butter pieces and toss together coating butter with flour mixture.
5.) Place half butter/flour mixture in work bowl of food processor and using a quick pulsing action cut butter in until the mixture resembles coarse cornmeal. Take care not to over process or topping will become difficult to work with.
6.) Remove from work bowl and repeat with remaining flour mixture. Toss in chopped nuts.
7.) Sprinkle topping over sweet potatoes. Recipe may be prepared to this point, covered and refrigerated.
8.) Before serving, preheat oven to 350 degrees bake oranges until browned and heated through, 18-20 minutes.