| 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
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