Sweet Potatoes With Amaretto And Macaroons Recipes

MACAROON SWEET POTATO BAKE

Steps:

• In a large bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt and ginger; beat until smooth. Stir in the pecans and marmalade., Transfer to a greased 11x7-in. baking dish. Toss macaroons with remaining butter; sprinkle over casserole. Bake, uncovered, at 325° for 30-35 minutes or until heated through.

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.

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.

SWEET POTATOES AND MARSHMALLOWS

Steps:

• Heat oven to 350 degrees F.
• In a large pot melt 2 tablespoons butter. Stir in brown sugar and water. Bring to a boil, then lower and simmer while stirring until reduced and thickened, about 10 minutes.
• Peel potatoes and cut lengthwise, then again making long quarters. Cut these into 1-inch pieces ending up with pie slice-shaped wedges. Place in a separate large pot of boiling water and cook for about 5 minutes. Potatoes should give a bit when poked with a fork.
• Drain the potatoes and arrange in a single layer in a buttered 13 by 9-inch baking dish. Pour the syrup over the potatoes; making sure it covers the potatoes. Place lemon slices on top and bake for 35 minutes, spooning syrup over potatoes twice during that time. Potatoes are done when they are tender to the fork.
• Remove from the oven, remove the lemon slices, and stir in pecans. Arrange the marshmallows evenly on top. Place back in the oven turning it up to 400 degrees F and cook until marshmallows puff up and turn brown, approximately 10 more minutes.

SWEET POTATOES AND MARSHMALLOWS

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a large pot. Stir in the brown sugar and 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
• Bring a large pot of water to a boil. Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
• Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Place the lemon slices on top and bake 35 minutes, spooning the syrup over the potatoes twice during that time. The potatoes are done when they are fork-tender.
• Remove from the oven, discard the lemon slices and stir in the pecans. Top with the marshmallows. Turn the oven up to 400 degrees F, place the baking dish back in the oven, and cook until the marshmallows puff and turn brown, about 10 more minutes.

SWEET POTATO CASSEROLE WITH MARSHMALLOWS

Steps:

• Cook sweet potatoes using the desired method until soft. I prefer to boil them for about 20-30 minutes. You can remove the peels before or after - I do after I've boiled them.
• Preheat oven to 350 degrees.
• Place cooked sweet potatoes in a bowl and mash until you reach the desired consistency.
• Add in heavy cream, eggs, brown sugar, butter, cinnamon, and pecans. Mix together until everything is combined.
• Place in a baking dish and smooth out.
• Make the pecan topping by mixing together the pecans, butter, flour, sugar, and cinnamon. Place on top of sweet potato mixture.
• Top with mini marshmallows.
• Bake for about 25 minutes, or until the marshmallows are nice and browned.

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.

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

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Steps:

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

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.