Moms Famous Amaretto Sweet Potatoes Recipe 435

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.

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."

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.

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.

Steps:

• In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
• Preheat oven to 350. Grease a 2 quart casserole dish.
• Place the potatoes in a mixing bowl, and beat until smooth.
• Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
• Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
• Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.

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.

Steps:

• PREHEAT oven to 325°F Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 minute Turn potatoes over; continue microwaving 9 to 10 minute or until very tender. Let stand 5 minute Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins.
• ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish.
• MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture.
• BAKE 30 to 35 minute or until topping is golden brown and mixture is heated through.
• **Note**.
• Mashed potato mixture can be prepared ahead of time. Cover and refrigerate up to 2 days. When ready to serve, uncover, sprinkle with streusel topping and bake as directed.