Recipe for Baked Sweet Potatoes With Amaretto
Sweet Potatoes


    Baked Sweet Potatoes with Amaretto

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

    Butter a shallow 3-quart 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 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.

    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 cup butter and remaining 2 tablespoons liqueur; pulse to make a coarse crumb mixture. Sprinkle crumb topping over potatoes. Bake assembled casserole until steaming hot, about 35 to 40 minutes. Makes 12 servings.

    NOTE: Canned sweet potatoes can be substituted for fresh.