• 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

1. Heat sweet potatoes in their liquid in a saucepan over medium heat until hot, then drain.
2. Mash in the butter, then add the brown sugar, marmalade, salt and Amaretto liqueur.
3. Transfer mixture into a greased 1-1/2 quart baking dish.
4. Preheat oven to 350 degrees F.
5. Chop coconut macaroons coarsely.
6. Melt butter in a small saucepan, then add macaroons and the 1 tablespoons Amaretto liqueur.
7. Stir to combine over low heat, crumbling the macaroons further.
8. Sprinkle the macaroon topping over the prepared sweet potato mixture; then bake assembled casserole until warmed through, about 30 minutes.

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