posted by Jane 11-16-100 4:38 AM
From the Chicago Sun Times 11/15/00
Orange-Flavored Sweet Potatoes
Makes 10 servings
Topping: 14 (3-inch) crisp oatmeal cookies, broken into pieces (about 3 cups)
4 tablespoons cold butter, cut into pieces
Casserole: 9 large sweet potatoes (about 5 pounds) or 4 (29-ounce) cans sweet potatoes
4 tablespoons butter
1/4 cup packed brown sugar
1/4 cup freshly squeezed orange juice
1/4 cup orange marmalade
2 tablespoons Grand Marnier (optional)
1 tablespoon freshly grated ginger root
2 teaspoons salt
Dash of white pepper to taste
Prepare topping: Place cookies in the work bowl of a food processor fitted with a metal blade. Grind cookies to a fine crumb. Add butter and pulse until mixture resembles a cookie dough. Wrap mixture in waxed paper and chill until firm, about 2 hours.
Prepare casserole: Prick potatoes with a fork and place on a foil-lined baking sheet. Position baking sheet in the middle of a preheated 450-degree oven and bake until very soft, about 1 1/2 hours. When cool enough to handle, scoop flesh from skins and place in a large mixing bowl. Discard skins. If using canned sweet potatoes, drain and place in large mixing bowl.
Mash potatoes with butter, sugar, orange juice, marmalade, Grand Marnier, if using, ginger, salt and white pepper. Spoon mixture into a large oven-proof casserole.
Crumble topping over potato mixture and bake in a preheated 400-degree oven in the middle of the oven until topping is browned slightly and potatoes are heated through, about 25 minutes.
JoEllen Bursinger Zacks, Chicago
Nutrition Information (per 1/2-cup serving) Calories: 426 From fat: 140 Percentages of daily value based on 2,000-calorie diet. Total fat 16g 24% Carbohydrate 73g 24% Vitamin A 395% Saturated fat 8g 38% Dietary fiber 7g 30% Vitamin C 78% Cholesterol 26mg 9% Sugars 5g Calcium 6% Sodium 602mg 25% Protein 5g Iron 8%