Recipe For Cooking Baked Sweet Potatoes With Amaretto

Baked Toaster Oven Dishes :: Baked Vegetables

Baked Sweet Potatoes with Amaretto

5 lb. sweet potatoes, scrubbed (see note)
3/4 C. butter (1 1/2 sticks), divided
1/2 C. packed dark brown sugar
1/4 C. orange marmalade
1/2 tea. salt
6 Tbsp. amaretto liqueur, divided
24 almond macaroons or 20 gingersnap cookies

Butter a shallow 3-qt. baking dish; set aside. Position oven rack in center. Preheat oven to 450 degrees F.

Lightly oil potatoes and place on oven rack. Bake until soft, about 40 min. for 8-oz. potatoes to 60 min. for very lrg. potatoes. Cool potatoes, then peel and mash well with 1/2 C. butter, sugar, marmalade and salt. Stir in 4 Tbsp. liqueur.

Spread mixture evenly in prepared dish. Preheat oven to 350 degrees F.

Using a food processor fitted with steel blade, chop cookies coarsely. Add remaining 1/4 C. butter and remaining 2 Tbsp. liqueur; pulse to make a coarse crumb mixture. Sprinkle crumb topping over potatoes. Bake assembled casserole until steaming hot, about 35 to 40 min. Makes approximately 12 servings.

NOTE: Canned sweet potatoes can be substituted for fresh.