Best 6 Sweet Potato And Apricot Purée With Pecan Streusel Recipes

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Indulge in a culinary journey with our curated collection of sweet potato and apricot purees, each complemented by a delectable pecan streusel topping. Embark on a taste adventure as we present three distinct recipes that cater to diverse dietary preferences.

For those seeking a classic and wholesome experience, our traditional sweet potato and apricot puree with pecan streusel is a comforting choice. Savor the harmonious blend of sweet potatoes and apricots, their natural flavors enhanced by warm spices like cinnamon and nutmeg. The pecan streusel adds a delightful crunch and nutty flavor, creating a textural contrast that elevates the puree.

For a vegan and gluten-free alternative, our vegan sweet potato and apricot puree with pecan streusel offers a guilt-free indulgence. This recipe caters to those with dietary restrictions without compromising on flavor. The sweet potatoes and apricots remain the stars of the show, while the streusel topping is crafted with gluten-free oats and chopped pecans, delivering a satisfying crunch and a boost of healthy fats.

Finally, our sweet potato and apricot puree with pecan streusel and maple syrup drizzle takes decadence to a whole new level. This recipe combines the classic flavors of sweet potatoes and apricots with the rich sweetness of maple syrup, creating a luscious and indulgent puree. The pecan streusel topping adds the perfect finishing touch, providing a delightful textural contrast and nutty flavor.

No matter your dietary preferences, these three sweet potato and apricot puree recipes with pecan streusel guarantee a flavor-packed culinary experience. Get ready to tantalize your taste buds and embark on a journey of culinary delights.

Let's cook with our recipes!

STREUSEL-PECAN SWEET POTATOES



Streusel-Pecan Sweet Potatoes image

A hint of spice and citrus make a buttery, streusel-topped sweet potato casserole extra special.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

2 cups half-and-half
2 1/2 cups boiling water
6 tablespoons butter, melted
2 pouches (5.6 oz) Betty Crocker™ sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup packed brown sugar
3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans

Steps:

  • Heat oven to 350°F. In 2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches potatoes and remaining potatoes ingredients; stir well.
  • In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
  • Bake uncovered 28 to 30 minutes or until topping is golden.

Nutrition Facts : Calories 270, Carbohydrate 29 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 12 g, TransFat 0 g

SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL



Sweet Potato and Apricot Purée with Pecan Streusel image

Categories     Fruit     Side     Bake     Vegetarian     High Fiber     Casserole/Gratin     Apricot     Pecan     Sweet Potato/Yam     Fall     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 7

5 large sweet potatoes (about 3 1/2 pounds)
6 ounces dried apricots (about 1 1/2 cups)
1 tablespoon granulated sugar, or to taste
1 tablespoon all-purpose flour
1/3 cup firmly packed light brown sugar
1 tablespoon unsalted butter, softened
2/3 cup chopped pecans (about 3 ounces), toasted lightly

Steps:

  • Preheat oven to 450°F.
  • Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
  • In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
  • Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
  • Reduce oven temperature to 400°F.
  • 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.

SWEET POTATO AND APRICOT PUREE



Sweet Potato and Apricot Puree image

These sweet potatoes are slightly tart - the addition of dried apricot puree is a unique and delicious twist. This recipe comes from Gourmet magazine (Nov 1994)

Provided by appleydapply

Categories     Yam/Sweet Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 1/2 lbs sweet potatoes (about 4 large)
6 ounces dried apricots (about 1 1/2 cups)
1 tablespoon granulated sugar
3/4 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon unsalted butter, softened
1 dash salt
2/3 cup chopped pecans (if you wish, toast lightly)

Steps:

  • Preheat oven to 450°F.
  • Prick potatoes and bake in middle of oven for at least 1 hour, or until very soft. Allow to cool and then scoop flesh into a bowl.
  • In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of the cooking liquid and drain apricots.
  • Puree apricots in a food processor with the granulated sugar and reserved liquid, until smooth.
  • Add puree and salt to potatoes. Beat with an electric mixer until smooth. Spread mixture into a greased shallow 2-qt baking dish. (Note: Puree may be prepared up to this point 1 day ahead and kept chilled and covered).
  • Reduce oven temperature to 400.
  • In a small bowl blend remaining ingredients (flour, brown sugar, butter, pecans, and dash salt) with your fingers until combined well. Sprinkle over puree. Bake in oven until heated through and topping is bubbly, about 15 minutes.

Nutrition Facts : Calories 482.3, Fat 10.9, SaturatedFat 2, Cholesterol 5.1, Sodium 472.6, Carbohydrate 94.6, Fiber 11.3, Sugar 47.3, Protein 6.4

SWEET POTATO PURéE WITH STREUSEL TOPPING



Sweet Potato Purée with Streusel Topping image

Provided by Rick Rodgers

Categories     Bake     Roast     Thanksgiving     Sweet Potato/Yam     Fall

Yield Makes 8 servings

Number Of Ingredients 4

5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
3/4 cup all-purpose flour
3/4 cup plus 1/3 cup (packed) light brown sugar
14 tablespoons (1 3/4 sticks) unsalted butter, softened

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.
  • Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.
  • Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.
  • Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)
  • Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)
  • Variation:
  • Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

SWEET POTATOES WITH PECAN PRALINE STREUSEL



Sweet Potatoes With Pecan Praline Streusel image

It wouldn't be the holidays without them! This casserole side dish can be made with just a hint of sweet or decadent enough for dessert! The pecan streusel caramelizes on top to make a pecan-pie like topping. This is one of those family recipes that you may need to play with the ingredient amounts a bit.

Provided by MommyMakes

Categories     Yam/Sweet Potato

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

6 -8 sweet potatoes
1/4 cup butter
1 dash cinnamon
2 tablespoons brown sugar
1 (16 ounce) bag mini marshmallows
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, melted
cinnamon
1 cup chopped toasted pecans

Steps:

  • Wash and skin potatoes, chop into large chunks.
  • Boil potatoes until tender and mash.
  • Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
  • Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
  • Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows.
  • Top with pecan mixture.
  • Bake at 350ºF for 30 minutes or until brown and bubbly.

APRICOT-PECAN SWEET POTATOES



Apricot-Pecan Sweet Potatoes image

This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago

Provided by melly

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 10

3 pounds sweet potatoes, peeled and cut into chunks
1 cup packed brown sugar
5 teaspoons cornstarch
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons butter
½ cup chopped pecans

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
  • Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g

Tips:

  • For a smoother puree, peel the sweet potatoes before cooking.
  • If you don't have a food processor, you can mash the sweet potatoes and apricots by hand.
  • To make the pecan streusel ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
  • This dish can be served warm or cold. It's also a great make-ahead meal.

Conclusion:

This sweet potato and apricot puree with pecan streusel is a delicious and nutritious dish that's perfect for any occasion. It's also a great way to use up leftover sweet potatoes and apricots. The puree is smooth and creamy, with a hint of sweetness from the apricots. The pecan streusel adds a crunchy and nutty topping that takes this dish to the next level. Whether you serve it warm or cold, this dish is sure to be a hit.

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