Orange flavored Sweet Potatoes with Oatmeal Cookie Topping
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 347.4
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 608.8 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 6.1 g
- Protein: 3.3 g
View full nutritional breakdown of Orange flavored Sweet Potatoes with Oatmeal Cookie Topping calories by ingredient
Introduction
Recipe from Cori Loughman of Greenfield, Ind.A fantastic twist on a seasonal classic!
I lightened it up a little bit: from almost 700 calories per serving to under 350! Recipe from Cori Loughman of Greenfield, Ind.
A fantastic twist on a seasonal classic!
I lightened it up a little bit: from almost 700 calories per serving to under 350!
Number of Servings: 10
Ingredients
-
7 large sweet potatoes
.25 c Smart Balance Light Olive Oil Spread, softened
.75 c. firmly packed brown sugar
.5 c. fresh orange juice
.5 c. sweet orange marmalade
1 Tbsp. of ginger root, finely grated
2 tsp. of salt
For Topping:
10 oz crisp oatmeal cookies, broken into pieces (approx. 3 c.)
.25 c Smart Balance Light Olive Oil Spread, softened
Directions
1. Preheat oven to 450 degrees F. and butter a baking dish, 13 x 9 x 2. Prick potatoes and bake until tender an d very soft; approximately 90 minutes.
2. Scoop out potatoes and mash with butter, sugar, juice, marmalade, gingerroot and salt. Spread into baking dish. Let cool to room temperature (can make a day ahead).
3. In food processor, grind cookies fine. Add butter and pulse until mixture resembles cookie dough. Wrap topping in wax paper and chill in refrigerator - - 2 hours.
4. Preheat oven to 400 degrees F.; crumble topping over potatoes and bake in middle of oven until crumbles are lightly browned, approximately 25 minutes.
Yield: 8-10 servings
Comments: This variation of my Mother's Sweet Potato Casserole is not just for Thanksgiving - - - a great anytime dish!
Number of Servings: 10
Recipe submitted by SparkPeople user ELYSAH87.
2. Scoop out potatoes and mash with butter, sugar, juice, marmalade, gingerroot and salt. Spread into baking dish. Let cool to room temperature (can make a day ahead).
3. In food processor, grind cookies fine. Add butter and pulse until mixture resembles cookie dough. Wrap topping in wax paper and chill in refrigerator - - 2 hours.
4. Preheat oven to 400 degrees F.; crumble topping over potatoes and bake in middle of oven until crumbles are lightly browned, approximately 25 minutes.
Yield: 8-10 servings
Comments: This variation of my Mother's Sweet Potato Casserole is not just for Thanksgiving - - - a great anytime dish!
Number of Servings: 10
Recipe submitted by SparkPeople user ELYSAH87.
