Amaretto Sweet Potatoes Recipes

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.

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.

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.

AMARETTO SWEET POTATOES

Steps:

• 1. Preheat over to 350 degrees.
• 2. Drain canned yams or sweet potatoes. Place in large mixing bowl. Add 2 tablespoons margarine. Place in microwave for 1 minute.
• 3. Mash potatoes and margarine with potato masher.
• 4. Melt remaining margarine. With an electric mixer, whip potatoes, margarine, sugars, juice, and amaretto.
• 5. Pour into a greased 2.5-quart casserole.
• 6. Bake for 30 minutes.
• 7. Remove from oven and top with marshmallows.
• 8. Return to oven and bake for 10 - 15 more minutes until marshmallows slightly brown and "puff."

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.

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.

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.