Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping

By Zopmama

This is the best sweet potato recipe. A little on the different side, but I always get rave reviews.

Ingredients

• For topping:
• 7 large sweet potatoes (about 5 pounds)
• 1/4 cup unsalted butter, softened
• 1/4 cup firmly packed brown sugar
• 1/4 cup fresh orange juice
• 1/4 cup orange marmalade
• 1 tablespoon finely grated peeled fresh gingerroot
• 2 teaspoons salt
• 1/4 cup Grand Marnier
• 14 (3-inch) crisp oatmeal cookies, broken into pieces (about 3 cups)
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

Preparation

Step 1

Preheat oven to 450°F.

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, Grand Marnier and salt.

Butter a baking dish, 13 by 9 by 2 inches. 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.