Baked Sweet Potato Casserole with Oatmeal Cookie Topping
This award-winning sweet potato casserole features a delightful contrast of tender, sweet potatoes and a crunchy, buttery oatmeal cookie topping. The orange marmalade and ginger add a delightful citrus-spice flavor that makes this dish perfect for any special occasion.
Instructions
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1
Preheat oven to 400°F. Place the cubed sweet potatoes in a Dutch oven, cover with water, and bring to a boil. Reduce heat and simmer for 10-15 minutes until tender. Drain the potatoes.
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2
Mash the cooked sweet potatoes with 1/4 cup of cubed butter. Stir in the orange marmalade, orange juice, brown sugar, salt, and ground ginger until well combined. Transfer the sweet potato mixture to a greased 13x9-inch baking dish.
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3
In a small bowl, mix the crumbled oatmeal cookies with 6 tablespoons of softened butter until well combined. Sprinkle the cookie topping evenly over the sweet potato mixture.
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4
Bake the sweet potato casserole, uncovered, for 20 minutes or until the topping is golden brown. Let the casserole stand for 15 minutes before serving.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
