Reviewed: Apr. 25, 2012

Great easy recipe. Used maple syrup b/c I did not have amaretto. Left out the ginger (not usually a big fan) and they were great. I put my cut up, peeled sweet potatoes in a covered casserole dish for 3.5 min on high, then turned them and put them in again for same amt of time. Then they were perfect for mashing. I also put a little bit of water in with them when microwaving so they would not get dried out, drained it off before mashing. Worked great! I also did not use almonds b/c I was in a hurry but it would be pretty and I am sure taste great, maybe next time.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Feb. 8, 2012

Liked the ease of this recipe. Not quite convinced on flavor outcomes though. Playing with a vairety of spices, sugars, etc to change it up. Texture was great.

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Reviewer:

Tanya

Cooking Level: Intermediate

Home Town: Homer, Michigan, USA

Living In: Munith, Michigan, USA

Reviewed: Dec. 24, 2011

Perfect! Baked our potatoes, as had the oven on anyways for the turkey. These came out with just the right amount of sweetness - my family does not like the traditional sweet potatoe casseroles that look more like a dessert than a side dish.

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Reviewer:

lissa84

Reviewed: Nov. 26, 2010

Excellent - it was my family's favorite dish at Thanksgiving yesterday. I baked whole sweet potatoes wrapped in foil in the oven until very soft (90 minutes?), then let them sit on the counter until I was ready for them. They held the heat very well this way. I used the maple syrup & couple shakes of ginger & cinnamon each. I did add just a splash of orange juice. Outstanding, healthy, easy side dish I'll definitely make again. Don't forget the almonds! - they are a really nice touch.

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Reviewer:

jesquared

Reviewed: Nov. 17, 2010

Tasty and easy. Never bothered with the “cooling off” and reheating part. I just mashed them hot and then served. The almonds really add something special. I microwaved 2 sweet potatoes (on the smallish side) for 3.5 minutes, flipped, 3.5 more minutes, flipped, then 2 more minutes, checked them, and 2 more minutes. I love that this doesn’t load them up with butter and cream, letting the sweet potato flavor really shine through.

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Reviewer:

LMF443

Cooking Level: Intermediate

Reviewed: Sep. 26, 2010

I had a version of this at a wedding reception and went searching for the recipe. Since I had looked for it last minute, I didn't have the Ginger to add to it and my husband hates almonds. They still turned out fantastic without them! Thanks!

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Reviewer:

JacksMomma

Cooking Level: Intermediate

Home Town: Clinton, Oklahoma, USA

Living In: Elk City, Oklahoma, USA

Reviewed: Apr. 21, 2010

OH MY GOSH!!!!! SOOOOOOOOOO DELICIOUS!

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Reviewer:

chefiaint

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Reviewed: Nov. 13, 2009

Not bad. I could taste the amaretto and thought it went relatively well with the sweet potato flavor. Bf didn't notice it at all. He said he'd prefer plain sweet potatoes instead of any mashed, but he's boring that way. I didnt use the microwave to bake the sweet potato but put them in the oven for about 40 min or so on 400, then peeled off the skin and mashed. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 1, 2009

I love amaretto so i gave this a shot! It was so good! My SIL even asked me to bring in Christmas Eve.

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Reviewer:

Miramom

Reviewed: Oct. 11, 2009

I love sweet potatoes and am always looking for new sweet potato recipes. This recipe is great! Amaretto complements the flavor of sweet potatoes perfectly. Instead of microwaving them, I just baked five sweet potatoes for an hour at 400 degrees (after puncturing the skin, of course), then peeled the skin off the potatoes and mashed them up with Amaretto, ground ginger and cinnamon. The sweet potatoes are so soft after being baked that you don't really need to mash them. Tastes amazing!

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