What you'll need
Ingredients
- 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
- ½ cup toasted pecans
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
The method
Directions
- 01
fourteen 3-inch crisp oatmeal cookies,(like HobNobs) broken into pieces (about 3 cups)
- 02
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.
- 03
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.
- 04
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.
- 05
Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
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…
Ingredients
- 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
- ½ cup toasted pecans
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
Cook Like James · The method
Directions
- 1
fourteen 3-inch crisp oatmeal cookies,(like HobNobs) broken into pieces (about 3 cups)
- 2
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.
- 3
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.
- 4
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.
- 5
Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes.
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…
Ingredients
- 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
- ½ cup toasted pecans
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
Directions
- 1
fourteen 3-inch crisp oatmeal cookies,(like HobNobs) broken into pieces (about 3 cups)
- 2
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.
- 3
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.
- 4
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.
- 5
Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes.
