Name: Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping
Yield: Serves 8 to 10
Ingredients: 7 large sweet potatoes (about 5 pounds); 1/2 stick (1/4 cup) unsalted butter, softened; 1/4 cup firmly packed brown sugar; 1/4 cup fresh orange juice; 1/4 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); 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

Recipe information

Yield
Serves 8 to 10

Ingredients

7 large sweet potatoes (about 5 pounds)

1/2 stick (1/4 cup) unsalted butter, softened

1/4 cup firmly packed brown sugar

1/4 cup fresh orange juice

1/4 cup sweet orange marmalade

1 tablespoon finely grated peeled fresh gingerroot

2 teaspoons salt

For topping

fourteen 3-inch crisp oatmeal cookies, broken into pieces (about 3 cups)

3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

Preparation

Step 1
Preheat oven to 450°F. 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 1 1/2 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:
Step 2
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.
Step 3
Preheat oven to 400°F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.

TagsOrange Citrus Fruit Sweet Potato Potato Root Vegetable Vegetable Side Nut Free Oven Bake Food Processor Gourmet

Recipe information

Ingredients

For topping

Preparation

Step 1

Make topping:

Step 2

Step 3

Recipe notes