| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 7 | 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 | T | Finely grated peeled fresh |
| gingerroot | ||
| 2 | t | Salt |
| Fourteen, 3-inch crisp | ||
| oatmeal cookies | ||
| broken into pieces | ||
| about 3 cups | ||
| 3/4 | Stick cold unsalted butter | |
| cut into pieces 6 | ||
| tablespoons |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1060
Calories From Fat: 811
Total Fat: 92.3g
Cholesterol: 244mg
Sodium: 4685.2mg
Potassium: 311.2mg
Carbohydrates: 62.5g
Fiber: <1g
Sugar: 59.8g
Protein: 2g