Baked Sweet Potatoes With Amaretto With Gingersnap Topping |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Great for Thanksgiving Ingredients:
5 lbs sweet potatoes |
3/4 cup butter, divided |
1/2 cup brown sugar, divided |
1/4 cup amaretto |
2 tablespoons amaretto |
1/4 cup orange marmalade |
1/2 teaspoon salt |
20 gingersnap cookies |
Directions:
1. preheat oven to 350.
2. scrub then pierce skin of sweet potatoes.
3. bake 40 mins or until soft enough to mash, cool until easy to handle.
4. cut potatoes in half and scoop pulp into large bowl and mash.
5. add in 1/2 cup butter, sugar, 1/4 cup amaretto, marmalade, and salt.
6. beat until just combined.
7. add in remaining 1/4 cup butter and amaretto.
8. mix until blended.
9. using food processor or blender finely grind cookie mixture and set aside.
10. in greased 13 x 9 in baking pan evenly spread potato mixture.
11. sprinkle with cookie mixture on top.
12. bake for 35-40 minutes.
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