This is a great alternative to marshmallow topped sweet potatoes. Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. You can also skip the cookie topping and just serve the sweet potatoes on their own.
6 large sweet potatoes (about 4 pounds)
6 Tablespoons unsalted butter, softened
3 Tablespoons heavy cream
3 Tablespoons packed brown sugar
2 tablespoons maple syrup
1/4 cup fresh orange juice
1/4 cup sweet orange marmalade
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons salt
fourteen 3-inch crisp oatmeal cookies,(like HobNobs) broken into pieces (about 3 cups)
½ cup toasted pecans
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
1. Combine butter, cream, salt, sugar, and sweet potatoes in large pot; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 45 to 55 minutes.
2. Off heat, mash sweet potatoes in saucepan with potato masher, then stir in marmalade and gingerroot . Season with salt and pepper to taste. 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.
In a food processor grind cookies fine. Add the pecans and pulse 3-4 times. Add butter and pulse 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 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes.
Recipe from the cookielikejames.com