Orange-flavored sweet potatoes with oatmeal cookie topping

1 servings

Ingredients

Quantity Ingredient
7 larges Sweet potatoes; (about 5 pounds)
½ Stick unsalted butter; softened (1/4 cup)
¼ cup Firmly packed brown sugar
¼ cup Fresh orange juice
¼ cup Sweet orange marmalade
1 tablespoon Finely grated peeled fresh gingerroot
2 teaspoons Salt
Fourteen; (3-inch) crisp
; oatmeal cookies,
; broken into pieces
; (about 3 cups)
¾ Stick cold unsalted butter; cut into pieces (6
; tablespoons)

Directions

FOR TOPPING

Preheat oven to 450F. and butter a baking dish, 13 by 9 by 2 inches. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1½ hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding.

Make topping:

In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.

Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.

Serves 8 to 10.

Gourmet November 1994

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