This recipe has an orange kick to it that makes it quite different from other soufflés or bakes you've tasted. Now you can peel sweet potatoes and cut them up and boil them until soft then mash them and you can make the crumb topping from scratch if you like but this is "Melodie style"; quick and easy yet with homemade taste.
You will need:
2 large cans of sweet potatoes
1/4 Cup butter (melted)
1/2 small jar of Orange Marmalade
1/4 Cup Frozen Orange Juice concentrate
1/4 Cup packed brown sugar
3 Eggs whipped
2 teaspoons salt
2 Tablespoons Vanilla extract
1 teaspoon cinnamon
TOPPING:
1 doz. oatmeal raisin soft cookies
1/2 cup chopped pecans
6 Tablespoons of butter
Pre-heat your oven to 400 F
Drain the water from the canned sweet potatoes. Put them in a large mixing bowl and mash them. You can use a potato masher, a wire whisk or even a fork to mash them. Melt the butter in a cup in the microwave about 30 seconds. Add the butter and whipped eggs to the sweet potatoes and mix well with a spoon or wire whip. Add the rest of the ingredients and thoroughly blend.
Grease a 9x13 cake pan sides and bottom with butter or a spray oil and pour the mixture in. Place the pan in your hot oven and set the timer for 30 minutes. Now put together the topping.
Topping:
Crumble the oatmeal raisin cookies into a bowl and add the chopped pecans. Melt the 6 Tbs. of butter in the microwave and pour it over the cookie crumbles and stir till well coated.
After 30 minutes of baking the sweet potato mixture should be solid and bubbling around the edges. The center should not be runny but not quite as solid as the edges. Cover the top with the crumb mixture and bake 20 minutes more. The cookie top should be slightly crunchy at this point. Serve and enjoy the compliments.