Amaretto Sweet Potatoes
A recipe that would make Nana proud! Amaretto soaked sweet potatoes are always a hit around Thanksgiving. Whiskey or rum works too, use what you have for this special spiked treat.
*This recipe fits an 8×8 Casserole Dish (Easily double the recipe for a larger crowd)*
For the sweet potatoes:
4 large sweet potatoes, cooked and skinned
2 eggs
½ cup packed brown sugar
½ cup coconut milk
½ cup amaretto
1 heaping tsp cinnamon
2 tsp vanilla extract
For the pecan topping:
1 ½ cup pecan pieces
1 stick butter, melted
Healthy dash of amaretto
¼ cup packed brown sugar
1 egg
Directions:
Grease your casserole dish and set aside. Preheat oven to 375 degrees. Mash sweet potatoes. Add in eggs, coconut milk, brown sugar, amaretto, vanilla extract and cinnamon. Mix with hand mixer until smooth. Pour into casserole dish. In another small bowl, stir together pecans, butter, amaretto, brown sugar and egg. Pour and spread pecan mixture over the sweet potatoes. Bake for 30 minutes until pecan topping is brown and caramelized. Cover with foil and bake for another 15 to 20 minutes. Let cool, then serve!
