Side Dish Recipes
Baked Sweet Potatoes with Amaretto
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
- Butter a shallow 3 quart baking dish; set aside. Position oven rack in center. Heat oven to 450 degrees F.
- Lightly oil potatoes and place on oven rack.
- Bake until soft, about 40 minutes for 8 ounce potatoes to 60 minutes for very large potatoes.
- Cool potatoes, then peel and mash well with 1/2 cup butter, sugar, marmalade and salt.
- Stir in 4 tablespoons liqueur.
- Spread mixture evenly in prepared dish.
- Heat oven to 350 degrees F.
- Using a food processor fitted with steel blade, chop cookies coarsely.
- Add remaining 1/4 cup butter and remaining 2 tablespoons liqueur; pulse to make a coarse crumb
mixture.
- Sprinkle crumb topping over potatoes.
- Bake assembled casserole until steaming hot, about 35 to 40 minutes.
Notes
* Canned sweet potatoes can be substituted for fresh.