Title: Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping
Categories: November 19
Yield: 1 servings

7 lg Sweet potatoes; (about 5
-pounds)
1/2 Stick unsalted butter;
-softened (1/4 cup)
1/4 c Firmly packed brown sugar
1/4 c Fresh orange juice
1/4 c Sweet orange marmalade
1 tb Finely grated peeled fresh
-gingerroot
2 ts Salt

--------------------------------FOR TOPPING--------------------------------
Fourteen; (3-inch) crisp
; oatmeal cookies,
; broken into pieces
; (about 3 cups)
3/4 Stick cold unsalted butter;
-cut into pieces (6
; tablespoons)

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 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 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.