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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