Macaroon Sweet Potato Bake Recipes

BAKED SWEET POTATOES

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.

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.

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.

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
• For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
• In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
• Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
• Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

SWEET POTATO CASSEROLE

Steps:

• Fill a large pan with boiling water from the kettle and set over a medium-high heat. Carefully drop in the whole, unpeeled sweet potatoes and cook for 30 minutes until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
• Heat the oven to 180C/160C fan/gas 4. Tip the peeled sweet potatoes into a large bowl, add the butter and mash with a potato masher until completely smooth. Tip in the brown sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
• Lightly butter a 20 x 30cm baking dish, then scrape in the sweet potato mixture. To make the topping, rub the butter into the flour, then stir in the brown sugar, pecans and a good pinch of salt. Sprinkle the topping evenly over the sweet potato filling, then bake for 45-50 mins until golden on top.