Macaroon Sweet Potato Bake

6 cups mashed cooked 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 teaspoon ground ginger
1/2 cup chopped pecans
1/4 cup orange marmalade
6 macaroons, crumbled

In a large mixing bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt and ginger; beat until smooth. Stir in pecans and marmalade.
Transfer to a greased 11-by-7-by-2-inch baking dish. Toss macaroons with remaining butter; sprinkle over the top. Bake, uncovered, at 325 degrees for 30–35 minutes or until heated through.

Yield: 8 servings