8 yams or sweet potatoes (medium large)
1/2 cup (1 stick) unsalted butter, divided
1/2 cup brown sugar
1/2 cup Amaretto liquor
1/4 cup orange marmalade
1 tsp. powered ginger
1/4 tsp. salt
24 Amaretti cookies (Italian almond macaroons)

Preheat oven to 375°F.

Bake the yams at 375°F for 1 to 1-1/2 hours until very tender. Let stand until cool enough to handle. Peel the yams. Mash well with 4 tbsp of butter, brown sugar, liquor, marmalade, ginger and salt.

Pulverize the cookies in a food processor or blender. Add the remaining butter and process until well mixed.

Note: The recipe can be prepared to this point 1 day ahead. If making ahead, refrigerate the yams and Amaretti topping separately, covered.

Preheat oven to 400°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 at 400°F for about 30 minutes, until the yams are heated through and the topping is melted. Transfer to the broiler for 1 to 2 minutes to crisp and brown the topping.

Submitted by: Peg Alford