Recipe by loof
Sweet potatoes, amaretto, and pecans make a wonderful flavor combination in this autumn side dish...
Top Review by Chef Eddie Flowers
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!
- 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
Directions See How It's Made
- 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.