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Sweet Potatoes with Macaroon Topping



  • 6 cups mashed cooked sweet potatoes (about 3 1/2 pounds)
  • 6 tablespoons plus 4 1/2 teaspoons butter, melted, divided
  • 1/2 cup packed brown sugar
  • 1/4 cup amaretto liqueur or 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 1/4 cup orange marmalade
  • 6 macaroons, crumbled


  1. In a large mixing bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt and ginger; beat until smooth.
  2. Stir in the pecans and marmalade.
  3. Transfer to a greased 11 x 7 x 2-inch baking dish.
  4. Toss macaroons with remaining butter; sprinkle over the top.
  5. Bake, uncovered, at 325 degrees F for 30-35 minutes or until heated through.

Yield: 8 servings

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