Side Dish Recipes

Baked Sweet Potatoes with Amaretto

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Yield: 12 servings

Ingredients

  • 5 pounds sweet potatoes, scrubbed*
  • 3/4 cup butter (1 1/2 sticks), divided
  • 1/2 cup packed dark brown sugar
  • 1/4 cup orange marmalade
  • 1/2 teaspoon salt
  • 6 tablespoons amaretto liqueur, divided
  • 24 almond macaroons or 20 gingersnap cookies

Instructions

  1. Butter a shallow 3 quart baking dish; set aside. Position oven rack in center. Heat oven to 450 degrees F.
  2. Lightly oil potatoes and place on oven rack.
  3. Bake until soft, about 40 minutes for 8 ounce potatoes to 60 minutes for very large potatoes.
  4. Cool potatoes, then peel and mash well with 1/2 cup butter, sugar, marmalade and salt.
  5. Stir in 4 tablespoons liqueur.
  6. Spread mixture evenly in prepared dish.
  7. Heat oven to 350 degrees F.
  8. Using a food processor fitted with steel blade, chop cookies coarsely.
  9. Add remaining 1/4 cup butter and remaining 2 tablespoons liqueur; pulse to make a coarse crumb mixture.
  10. Sprinkle crumb topping over potatoes.
  11. Bake assembled casserole until steaming hot, about 35 to 40 minutes.

Notes

* Canned sweet potatoes can be substituted for fresh.



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