Orange Flavored Sweet Potatoes with Oatmeal Cookie Topping
Brighten up your table with these luscious Orange Flavored Sweet Potatoes with Oatmeal Cookie Topping—a comforting side dish that’s anything but ordinary! This recipe combines the natural sweetness of creamy mashed sweet potatoes with the vibrant tang of freshly squeezed orange juice and zest, creating a harmonious burst of citrusy flavor in every bite. A decadent pecan-studded oatmeal cookie topping, loaded with warm spices like cinnamon and nutmeg, adds a delightful crunch and dessert-like quality to this crowd-pleaser. Perfect for holiday dinners or cozy gatherings, this easy-to-make dish is baked to golden perfection in under an hour and is guaranteed to impress with its unique flavor profile and irresistible texture. Whether serving alongside savory meats or as a standalone indulgence, this sweet and citrusy creation will quickly become a favorite on your menu!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 0.5 cup orange juice
- 1 tablespoon orange zest
- 0.33 cup brown sugar
- 4 tablespoons unsalted butter
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 8 cookies oatmeal cookies
- 0.5 cup pecans
- 0.25 cup all-purpose flour
- 3 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into large chunks. Place the chunks into a large pot and fill with water until the sweet potatoes are submerged.
Bring the pot to a boil over high heat, then reduce the heat to a simmer. Cook the sweet potatoes for 15-20 minutes, or until they are fork-tender. Drain and transfer the sweet potatoes to a large mixing bowl.
Using a potato masher or handheld mixer, mash the sweet potatoes until smooth. Add the orange juice, orange zest, brown sugar, butter, cinnamon, nutmeg, and salt. Mix until well combined.
Transfer the sweet potato mixture to a greased 9x13-inch baking dish and spread evenly.
To prepare the topping, place the oatmeal cookies in a resealable bag and crush them into coarse crumbs with a rolling pin. Roughly chop the pecans.
In a separate bowl, combine the crushed cookies, chopped pecans, flour, and melted butter (for topping). Mix until the mixture resembles a crumbly texture.
Sprinkle the topping evenly over the sweet potato mixture in the baking dish.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and crisp.
Remove from oven and let cool slightly before serving. Enjoy this sweet and citrusy dish as a unique addition to your meal!
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 110.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
