Amaretto Sweet Potatoes Recipes

AMARETTO YAMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix crushed cookies with 1/2 cup butter in a bowl. Mash sweet potatoes with 1/4 cup butter in separate bowl; add brown sugar, marmalade, amaretto liqueur, and ginger to sweet potatoes. Mix well. Pour sweet potato mixture into a 9x9-inch baking dish; top with cookie mixture.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

AMARETTO SWEET POTATOES

Steps:

• Preheat oven to 350 degrees.
• Mash the sweet potatoes in a mixing bowl until they are smooth with a mix er or potato masher.
• Add the brown sugar, orange juice, Amaretto, sugar, butter, orange rind and salt.
• Stir until well combined.
• Spray a 3 quart casserole dish with nonstick cooking spray.
• Spoon the sweet potatoes into the casserole dish.
• Bake for 20 minutes.
• Sprinkle the marshmallows over the top of the sweet potatoes.
• Bake for 15 minutes or until the marshmallows are melted and lightly toasted.

AMARETTO SWEET POTATOES

Steps:

• In a large saucepan, cover sweet potatoes with water. Boil until tender; drain.
• Remove the skins from the sweet potatoes and arrange them in a greased 2 quart baking dish.
• Process the sugar, buttermilk, butter, eggs, amaretto, vanilla, cinnamon, and baking soda in a blender until smooth. Stir in pecans.
• Spoon pecan mixture over sweet potatoes. Bake at 350 degrees for 30 minutes.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
• Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
• Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
• Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

MOM'S FAMOUS AMARETTO SWEET POTATOES RECIPE - (4.3/5)

Steps:

• In large skillet, melt butter. Add sugar, Amaretto, and salt. Stir until dissolved. Add potatoes and then marshmallows. Fold potatoes and marshmallows together over low heat until marshmallows are fully melted and potatoes are glazed.

CANDIED SWEET POTATOES

Steps:

• Place the sweet potatoes in a Dutch oven and cover with water. Cover and bring to a boil; boil gently 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. , While potatoes cool, preheat oven to 375°. When sweet potatoes are cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 11x7-in. baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter; drizzle with corn syrup. , Bake, uncovered, 15-20 minutes or until bubbly, basting with sauce occasionally.

SWEET POTATOES WITH AMARETTO AND MACAROONS

Steps:

• Heat sweet potatoes in their liquid in a saucepan over medium heat until hot, then drain.
• Mash in the butter, then add the brown sugar, marmalade, salt and Amaretto liqueur.
• Transfer mixture into a greased 1-1/2 quart baking dish.
• Preheat oven to 350 degrees F.
• Chop coconut macaroons coarsely.
• Melt butter in a small saucepan, then add macaroons and the 1 tablespoons Amaretto liqueur.
• Stir to combine over low heat, crumbling the macaroons further.
• Sprinkle the macaroon topping over the prepared sweet potato mixture; then bake assembled casserole until warmed through, about 30 minutes.

ROASTED SWEET POTATOES & ONIONS

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

AMARETTO SWEET AND SOUR

Steps:

• Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

AUNT MARGARET'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

AMARETTO SWEET AND SOUR

Steps:

• Fill a tall glass with ice.
• Add all ingredients and mix well.
• Lemon juice is according to taste. I only add about a teaspoon.
• To prepare simple syrup:.
• Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).

BAKED SWEET POTATOES WITH AMARETTO WITH GINGERSNAP TOPPING

Steps:

• preheat oven to 350.
• scrub then pierce skin of sweet potatoes.
• bake 40 mins or until soft enough to mash, cool until easy to handle.
• cut potatoes in half and scoop pulp into large bowl and mash.
• add in 1/2 cup butter, sugar, 1/4 cup amaretto, marmalade, and salt.
• beat until just combined.
• add in remaining 1/4 cup butter and amaretto.
• mix until blended.
• using food processor or blender finely grind cookie mixture and set aside.
• in greased 13 x 9 in baking pan evenly spread potato mixture.
• sprinkle with cookie mixture on top.
• bake for 35-40 minutes.