Macaroon Sweet Potato Bake
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. You Will Need6 cups mashed cooked sweet potatoes (about 3-1/2 pounds) 6 tablespoons plus 4-1/2 teaspoons butter, melted, divided1/2 cup packed brown sugar1/4 cup amaretto liqueur or 1/4 teaspoon almond extract1/2 teaspoon salt1/2 teaspoon ground ginger1/2 cup chopped pecans1/4 cup orange marmalade6 macaroons, crumbledWhat to Do1. 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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