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.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 1/4 cup orange marmalade
  • 6 macaroons, crumbled

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large mixing bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt and ginger; beat until smooth.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Stir in the pecans and marmalade.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Toss macaroons with remaining butter; sprinkle over the top.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] Bake, uncovered, at 325° for 30-35 minutes or until heated through. Serves 8.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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