Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping

ingredients

• 7 large sweet potatoes (about 5 pounds)
• 1/2 stick (1/4 cup) unsalted butter, softened
  2/3 stick whipped butter
  1/2 stick hydrogenated fat
  1/2 stick margarine
  1/3 stick olive oil
• 1/4 cup firmly packed brown sugar
• 1/4 cup fresh orange juice
• 1/4 cup sweet orange marmalade
• 1 tablespoon finely grated peeled fresh ginger
• 2 teaspoons salt
• topping
• fourteen 3 inch crisp oatmeal cookies, broken into pieces (about 3 cups)
• 3/4 stick (1/3 cup) cold unsalted butter, cut into pieces
  1 stick whipped butter
  3/4 stick hydrogenated fat
  3/4 stick margarine
  1/2 stick olive oil

directions

Preheat oven to 450 degrees. 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 1.5 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, ginger, 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 400 degrees. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.