Talk about a wonderful change up for a Sweet Potato Casserole!
Mackenzie my daughter found this recipe and made it her own. It was fantastic. (Though she did tell me pealing 20 pounds of potatoes and 15 pounds of sweet potatoes today was no small task!)
The gingersnaps add such a fun flavor. Not to mention the Amaretto!
Happy Thanksgiving dear blogging friends! We have so much to be grateful for.
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 to 1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/4 cup apricot jam
6 gingersnaps, crumbled
Directions
In a large bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt, ginger and cinnamon; beat until smooth. Stir in the pecans and jam.
Transfer to a greased 11-in. x 7-in. baking dish. Toss gingersnaps with remaining butter; sprinkle over casserole. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 8 servings.
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