Prep 15 mins
Cook 45 mins
Sweet potatoes, amaretto, and pecans make a wonderful flavor combination in this autumn side dish...
- 2 lbs sweet potatoes
- 3⁄4 cup sugar
- 2⁄3 cup buttermilk
- 1⁄2 cup butter, softened
- 2 eggs
- 2 tablespoons Amaretto
- 1 1⁄4 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2⁄3 cup chopped pecans
- 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.
I made these for the first time Christmas Day. It was a gamble that paid off. I added one touch to mine though...marshmellows. I did notice that the sugar buttermilk mixture became frothy while baking. Before I added my marshmellows I mashed the potatoes slightly to better mix everything; then I added the marshmellows on top and returned to the over for five minutes. Everyone love it!
I really wish that I could give more starts for this dish. It's simply delicious and is truly worthy of the Holiday table. It's simple to make. I baked the potato in the oven this morning while baking and it only took 15 mins to get the potato in the dish and make the topping. The flavors work together exquisitely and it worked with my diabetic changes. Splenda for sugar, skim milk and lemon juice for the buttermilk and heart healthy margarine. This is a keeper for sure! Made for Photo Tag