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| 7 gross | Sweet potatoes; (about 5 pounds) |
| 1/2 | Stick unsalted butter; softened (1/4 cup) |
| 1/4 Tasse | brown sugar firmly packed |
| 1/4 Tasse | orange juice fresh |
| 1/4 Tasse | Sweet orange marmalade |
| 1 Esslöffel | Finely grated peeled fresh gingerroot |
| 2 Teelöffel | salt |
| | Fourteen; (3-inch) crisp |
| | Oatmeal cookies, |
| | Broken into pieces |
| | (about 3 cups) |
| 3/4 | Stick cold unsalted butter; cut into pieces (6 |
| | Tablespoons) |
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Preheat oven to 450F. 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 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.
Serves 8 to 10.
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