Macaroon Sweet Potato Bake

Macaroon Sweet Potato BakePhotos by Rob Hagen and Dan Roberts


  • 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

    How to make it 

  • 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.

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