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Macaroon Sweet Potato Bake Recipe
Macaroon Sweet Potato Bake Recipe photo by Taste of Home

Macaroon Sweet Potato Bake Recipe

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This casserole can be made the night before and chilled. Remove from the fridge 30 minutes before baking. Top with the buttered crumbled macaroons before putting in the oven. —William Waller, Lady Lake, Florida
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 6 cups mashed sweet potatoes (about 3-1/2 pounds)
  • 6 tablespoons plus 4-1/2 teaspoons butter, melted, divided
  • 1/2 cup packed brown sugar
  • 1/4 cup Amaretto liqueur or 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 1/4 cup orange marmalade
  • 6 macaroons, crumbled

Nutritional Facts

1 cup equals 567 calories, 20 g fat (9 g saturated fat), 29 mg cholesterol, 300 mg sodium, 90 g carbohydrate, 6 g fiber, 6 g protein.

Directions

  1. 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.
  2. Transfer to a greased 11-in. x 7-in. baking dish. Toss macaroons with remaining butter; sprinkle over casserole. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 8 servings.
Originally published as Macaroon Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p129

Nutritional Facts

1 cup equals 567 calories, 20 g fat (9 g saturated fat), 29 mg cholesterol, 300 mg sodium, 90 g carbohydrate, 6 g fiber, 6 g protein.

Reviews for Macaroon Sweet Potato Bake

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MY REVIEW
Reviewed Apr. 14, 2013

This was quite good, but my family unanimously agreed Taste of Home's Pretzel-Topped Sweet Potatoes is the better recipe.

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