Recipe from Cori Loughman of Greenfield, Ind.
Prep Time: 20 min
Total Time: 2 hr
7 large sweet potatoes
1 stick (1/4 c.) unsalted butter, softened
1 c. firmly packed brown sugar
fresh orange juice
1 c. sweet orange marmalade
1 Tbsp. of gingerroot, finely grated
2 tsp. of salt
For Topping:
14 crisp oatmeal cookies, broken into pieces (approx. 3 c.)
1 stick of cold unsalted butter, cut into pieces
1. Preheat oven to 450 degrees F. and butter a baking dish, 13 x 9 x 2. Prick potatoes and bake until tender an d very soft; approximately 90 minutes.
2. Scoop out potatoes and mash with butter, sugar, juice, marmalade, gingerroot and salt. Spread into baking dish. Let cool to room temperature (can make a day ahead).
3. In food processor, grind cookies fine. Add butter and pulse until mixture resembles cookie dough. Wrap topping in wax paper and chill in refrigerator - - 2 hours.
4. Preheat oven to 400 degrees F.; crumble topping over potatoes and bake in middle of oven until crumbles are lightly browned, approximately 25 minutes.
Yield: 8-10 servings
Comments: This variation of my Mother's Sweet Potato Casserole is not just for Thanksgiving - - - a great anytime dish!
