Pecan Valley Pecans

1. Preheat oven to 450ºF.
2. Prick potatoes and bake in middle of oven 1½ 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 tablespoons 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 sea salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2 quart shallow baking dish. Puree may be made to this point 1 day ahead and chilled, covered.
5. Reduce oven temperature to 400ºF.
6. In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and sea salt to taste until combined well and crumble over puree.
7. Bake puree in middle of a preheated oven about 15 minutes until heated through and streusel is bubbling.

1. Preheat oven to 350ºF.
2. Place 3 pounds sweet potatoes in baking pan and bake in a preheated oven until all potatoes are tender, about 1 hour. Maintain oven temperature.
3. Butter 8-inch-by-8-inch-by-2-inch square glass baking dish.
4. Scrap sweet potato pulp from potato skins. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted butter, sugar, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with sea salt and pepper.
5. Spoon potatoes into prepared baking dish.
6. Combine flour, brown sugar, and ground cinnamon in medium bowl. Add butter and cut in until mixture resembles coarse crumbs. Mix in chopped pecans. Pour over sweet potatoes.
7. Bake uncovered in a preheated oven for 20 to 25 minutes.