Orange Sweet Potatoes with Oatmeal Topping
Yield
1 servingsPrep
60 minCook
15 minReady
195 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
sweet potatoes, or yams
|
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
orange juice
|
|
| ¼ | cup |
orange marmalade
|
|
| 1 | tablespoon |
ginger
grated, peeled |
|
| ¼ | cup |
butter buds
|
* |
| 1 | box |
cookie mix, oatmeal
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
sweet potatoes, or yams
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
orange juice
|
|
| 59 | ml |
orange marmalade
|
|
| 15 | ml |
ginger
grated, peeled |
|
| 59 | ml |
butter buds
|
* |
| 1 | box |
cookie mix, oatmeal
|
* |
Directions
Bake the sweet potatoes until very soft.
Allow to cool.
In a bowl, mash together the first 6 ingredients (peel the potatoes first!).
Pour into a 13x9x2 pan (I used an extra large pie pan).
In a separate bowl, mix up the cookie mix, so that it is not overly wet (the directions say to add ¼ cup of water, and then add water by the tablespoon. I think I probably added 2 or 3 tablespoons.)
Cover and chill for 2 hours.
Crumble oatmeal topping over potato mixture, until it's evenly distributed.
Bake at 350℉ (180℃) until golden brown, about 10 to 15 minutes.
