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Baked Sweet Potatoes with Amaretto Recipe

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This recipe for Baked Sweet Potatoes with Amaretto, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Kallus
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs sweet potatoes, scrubbed or canned sweet potatoes
3/4 cup butter (11/2 sticks), divided
1/2 cup packed dark brown sugar
1/4 cup orange marmalade
1/2 tsp salt
6 TBS amaretto liqueur, divided
24 almond macaroons or 20 gingersnap cookies


Directions:
Directions:
Butter a shallow 3-quart baking dish, set aside. Position oven rack in center. Preheat oven to 450F. Lightly oil potatoes and place on oven rack. Bake until soft, about 40 minutes for 8 oz. 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 TBS Amaretto. Spread mixture evenly in prepared dish. Preheat oven to 350F. Using a food processor fitted with a steel blade, chop cookies coarsely. Add remaining 1/2 cup butter and remaining 2 TBS Amaretto, pulse to make a coarse crumb mixture. Sprinkle crumb topping over potatoes. Bake assembled casserole until steaming hot, about 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This recipe was featured in the Houston Chronicle's Century's Best Vegetables by Frances Clark.

 

 

 

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