Macaroon Sweet Potato Bake

Your holiday menu is not complete if it doesn't include sweet potatoes. Add this unique dish to the table this season.

This casserole can be made the night before and chilled. Remove from the fridge 30 minutes before baking. Top with the buttered crumbled macaroons before putting in the oven.
-- William Waller, Lady Lake, Florida

You Will Need
6 cups mashed cooked sweet potatoes (about 3-1/2 pounds)
6 tablespoons plus 4-1/2 teaspoons butter, melted, divided
1/2 cup packed brown sugar
1/4 cup amaretto liqueur or 1/4 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup chopped pecans
1/4 cup orange marmalade
6 macaroons, crumbled


What to Do
1. In a large mixing bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt and ginger; beat until smooth.

2. Stir in the pecans and marmalade.

3. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.

4. Toss macaroons with remaining butter; sprinkle over the top.

5. Bake, uncovered, at 325° for 30-35 minutes or until heated through.

Serves 8