ORANGE-FLAVORED SWEET POTATOES WITH OATMEAL COOKIE TOPPING

Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping image

Yield Serves 8 to 10

Number Of Ingredients 10

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

Steps:

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

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