5 lbs. yams or sweet potatoes, about 10 lg.
1 1/2 sticks (12 tbsp.) unsalted butter
1/4 to 1/2 c. brown sugar, to baste
1/4 c. Amaretto liqueur, or dark rum
1/4 c. orange marmalade
2 tsp. powdered ginger (omit if using ginger snaps, below)
24 amaretti cookies (Italian almond macaroons) OR 20 ginger snaps

1. Preheat oven to 375 degrees. Bake the yams for 1 to 1 1/2 hours, until very tender. Let stand until cool enough to handle.

2. Peel the yams. Mash well with 4 tablespoons of the butter, the brown sugar, liqueur, marmalade, ginger (if used) and salt.

3. Pulverize the cookies in food processor or blender and the remaining 8 tablespoons of butter and process until well mixed.

(Recipe can be prepared to this point 1 day ahead). Refrigerate yams and amaretti topping separately, covered).

4. Preheat oven to 400 degrees. Generously butter a large shallow baking dish. Spread the mashed yams evenly in the dish.

5. Pinch or cut the cookie topping into small pieces and scatter evenly over the yams.

6. Bake for 30 minutes, until the yams are heated through and topping is melted. Transfer to broiler and cook for 1 to 2 minutes to crisp and brown the topping. 8 servings.