Graceann's Amaretto Sweet Potatoes for Thanksgiving

• four pounds of sweet potatoes, STEAMED and SKINS REMOVED
• 1/4 pound butter (melted)
• dash of cinnamon, nutmeg
• Salt and pepper to taste
• 1/3 cup light brown sugar
• 1 tsp. ground ginger
• 1 and half shots of Amaretto liquor
• about one cup of amaretto cookies, crushed

Mash yams or sweet potatoes with half of the stick of butter - add more if you want to. Stir in sugar, spices, Amaretto and salt and pepper. Put cookies between aluminum foil and crush with a rolling pin. DON'T PULVERIZE. Leave in small chunks. In a bowl, add the rest of the butter (1/2 of the quarter pound cube) to the cookies. Put the yam-sweet potato mixture in a buttered heat-proof casserole. With your fingers crimp cookie mixture over the top.

Cover with aluminum foil or a lid and reheat for 20 minutes, at 325 degrees. Uncover last 5-8 minutes to LIGHTLY brown the top. Serve.

Serves 6