| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 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 |
| Fourteen; (3-inch) crisp | ||
| ; oatmeal cookies, | ||
| ; broken into pieces | ||
| ; (about 3 cups) | ||
| 3/4 | Stick cold unsalted butter; cut into pieces (6 | |
| ; tablespoons) |
INSTRUCTIONS
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 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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