Sweet Potatoes With Amaretto and Macaroons
Why I Love This Recipe
This is the most fabulous and delicious sweet potato recipe I have ever made, a refreshing change from the marshmallow or candied dishes. It's perfect with rich holiday meats like turkey, goose, ham and other roasted pork... and it's sooooo easy
Ingredients You'll Need
1 (29 ounces) can sweet potatoes
1/4 cup butter
1/4 cup brown sugar
2 tablespoons orange marmalade
1/4 teaspoon salt
2 tablespoons amaretto liqueur
Crumb topping
10 coconut macaroons (like the Archway size)
2 tablespoons butter
1 tablespoon amaretto liqueur
Directions
Heat sweet potatoes in their liquid in a saucepan over medium heat until hot, then drain.
Mash in the butter, then add the brown sugar, marmalade, salt and Amaretto liqueur.
Transfer mixture into a greased 1-1/2 quart baking dish.
Preheat oven to 350 degrees F.
Chop coconut macaroons coarsely.
Melt butter in a small saucepan, then add macaroons and the 1 tablespoons Amaretto liqueur.
Stir to combine over low heat, crumbling the macaroons further.
Sprinkle the macaroon topping over the prepared sweet potato mixture; then bake assembled casserole until warmed through, about 30 minutes.
