Orange-Flavored Sweet Potatoes with Oatmeal Cookie Topping

7 large sweet potatoes (about 5 pounds)
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup firmly packed brown sugar
1/4 cup fresh orange juice
1/4 cup Madeleine’s Seville Orange Marmalade
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons salt

For topping
14 3-inch crisp oatmeal cookies, broken into pieces (about 3 cups)
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

Preheat oven to 450°F. 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 400°F. 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