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Macaroon Sweet Potato Bake Recipe

Macaroon Sweet Potato Bake Recipe

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. YIELD:8 servings


  • 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


  • 1. In a large mixing 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 the top. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 8 servings.

Nutritional Facts

1 cup: 567 calories, 20g fat (9g saturated fat), 29mg cholesterol, 300mg sodium, 90g carbohydrate (57g sugars, 6g fiber), 6g protein.

Reviews for Macaroon Sweet Potato Bake

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Reviewed Jan. 7, 2016

"I have never got such rave reviews for a sweet potato dish than I did when I served this. Honestly, this is our FAVORITE way to make sweet potatoes. The almond flavor really complements the orange sauce. The topping adds the perfect crunch and really rounds out the dish."

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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