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Baked Sweet Potatoes with Amaretto

Source: Houston Chronicle-12/8/99





List of Ingredients



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






Instructions



1. Butter a shallow 3-quart baking dish; set aside. Position over rack in center and preheat oven to 450° 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.
   
   
2. Preheat oven to 350°. Spread mixture in prepared dish. Using a food processor fitted with steel blade, chop cookies coarsely. Aff remaining 1/4 cup butter and remaining 2 tbl. liqueur; pulse to make a coarse crumb mixture. Sprinkle potatoes. Bake assembled casserole until steaming hot, about 35 to 40 minutes.
   
3. Servings: 12
   






Final Comments


* Note: Canned sweet potatoes can be substituted for fresh.