Tuesday, June 12, 2012

Individual Yellow Flesh Sweet Potato Purée with Streusel Topping

When I say the words, sweet potatoes what comes to mind?  Autumn? Fall?  Thanksgiving?  Harvest?  Orange?  This is just the type of parochial thinking that I’m going to attempt to change.  Sweet potatoes are not just for the cool months.  Healthy and delicious, there is a yellow variety that is just perfect for summer.  The sunny yellow color just begs for inclusion at picnics and cookouts; their mildly sweet taste and creamy texture pair perfectly with ribs, sausage, ham, pork, or anything else that you can manage to slather with sauce and toss onto the grill.

These individual servings will delight guests both young and old at your next summer buffet and my guess is that you will both surprise and delight everyone who tries them.

Individual Yellow Flesh Sweet Potato Purée with Streusel Topping

2½ pounds Melissa's yellow-flesh sweet potatoes 
¼ cup packed light brown sugar
¼ cup unsalted butter, softened

Position rack in center of oven and preheat to 400°F. Butter 4 8-ounce ramekins.  Line a rimmed baking sheet with parchment paper or aluminum foil. Pierce each potato 2-3 times with a sharp-tined fork and transfer potatoes to baking sheet. Bake until tender, about 50-60 minutes, depending upon the size of each potato. Cool until easy enough to handle.

While potatoes are baking, make the streusel:

1/3 cup all-purpose flour
1/3 cup (packed) light brown sugar
1/4 cup unsalted butter, softened
Pinch cinnamon

In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Rub mixture between fingertips until blended and crumbly. Set aside.

When potatoes have cooled to a working temperature, halve them lengthwise and scoop out flesh, placing in a separate, medium-sized bowl. Stir in the
¼ cup brown sugar and the ¼ cup butter and mash with potato masher until smooth and creamy.  If mixture is too thick, thin with 1-2 tablespoons of milk. Using an ice cream scoop (or large spoon), spoon mixture into ramekins.  Sprinkle streusel over potatoes. Bake until golden brown, about 25-30 minutes. Let stand 5 minutes before serving. 

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~~louise~~ said...

Oh I couldn't agree more Pattie. Sweet potatoes are so versatile, any season! And, they keep so well too!

Your Sweet Potato Purée with Streusel Topping sounds just perfect especially for a rainy summer day. (it's been raining all day her in central PA:)

Thank you so much for sharing...

Kim @ Savvy Southern Style said...

I love sweet potatoes and cook them all year. They are so good for you. This looks so good. Making me hungry. Thanks for sharing at Wow.