Recipe from Cori Loughman of Greenfield, Ind.

Prep Time:  20 min
Total Time:  2 hr

7 large sweet potatoes
1 stick (1/4 c.) unsalted butter, softened
1 c. firmly packed brown sugar
 fresh orange juice
1 c. sweet orange marmalade
1 Tbsp. of gingerroot, finely grated
2 tsp. of salt

For Topping:

14 crisp oatmeal cookies, broken into pieces (approx. 3 c.)
1 stick of cold unsalted butter, cut into pieces

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!