Baked Yams with Amaretti Crumble Topping
8 servings
5 pounds yams or sweet potatoes (about 10 large)
1-1/2 sticks (6 ounces) unsalted butter
1/4 to 1/2 cup brown sugar, to taste
1/4 cup amaretto liqueur or dark rum
1/4 cup orange marmalade
2 teaspoons ground ginger (omit if using gingersnaps, below)
1/2 teaspoon salt
24 amaretti cookies (Italian almond macaroons) or 20 gingersnaps
Preheat the oven to 375 Degrees F. Bake the yams for 1 to 1-1/2 hours, until very tender. Let stand until cool enough to handle.
Peel the yams. Mash well with 4 tablespoons of butter, the brown sugar, liqueur, marmalade, ginger and salt.
Pulverize the cookies in a food processor or blender. Add the remaining 8 tablespoons butter and process until well mixed.
(The recipe can be prepared to this point 1 day ahead. Refrigerate the yams and amaretti topping separately, covered).
Preheat the oven to 400 Degrees F. Generously butter a large shallow baking dish. Spread the mashed yams evenly in the dish.
Pinch or cut the cookie topping into small pieces and scatter evenly over the yams.
Bake for about 30 minutes, until the yams are heated through and the topping is melted. Transfer to the broiler and cook for 1 to 2 minutes to crisp and brown the topping.
Recipe of Arthur Gold & Robert Fizdale
From: The Best of Food & Wine 1987 Collection
Was going through this cookbook searching for something and came across this and had to post. It sounds delicious. I may change my Sweet Potato Recipe for this one on Thanksgiving. Enjoy!
8 servings
5 pounds yams or sweet potatoes (about 10 large)
1-1/2 sticks (6 ounces) unsalted butter
1/4 to 1/2 cup brown sugar, to taste
1/4 cup amaretto liqueur or dark rum
1/4 cup orange marmalade
2 teaspoons ground ginger (omit if using gingersnaps, below)
1/2 teaspoon salt
24 amaretti cookies (Italian almond macaroons) or 20 gingersnaps
Preheat the oven to 375 Degrees F. Bake the yams for 1 to 1-1/2 hours, until very tender. Let stand until cool enough to handle.
Peel the yams. Mash well with 4 tablespoons of butter, the brown sugar, liqueur, marmalade, ginger and salt.
Pulverize the cookies in a food processor or blender. Add the remaining 8 tablespoons butter and process until well mixed.
(The recipe can be prepared to this point 1 day ahead. Refrigerate the yams and amaretti topping separately, covered).
Preheat the oven to 400 Degrees F. Generously butter a large shallow baking dish. Spread the mashed yams evenly in the dish.
Pinch or cut the cookie topping into small pieces and scatter evenly over the yams.
Bake for about 30 minutes, until the yams are heated through and the topping is melted. Transfer to the broiler and cook for 1 to 2 minutes to crisp and brown the topping.
Recipe of Arthur Gold & Robert Fizdale
From: The Best of Food & Wine 1987 Collection
Was going through this cookbook searching for something and came across this and had to post. It sounds delicious. I may change my Sweet Potato Recipe for this one on Thanksgiving. Enjoy!