Caroline Manzo’s Frangelico Baked Sweet Potatoes with Mascarpone Topping

by Rachael Ray Show Staff 9:00 AM, November 24, 2016

Aired November 24, 2016

Serves 6

6 medium-size sweet potatoes
8 tablespoons butter
2 shallots, chopped
1 1/2 cup chopped hazelnuts
Kosher salt
Fresh ground black pepper
2 ounces Frangelico liqueur
Fresh rosemary

For the Mascarpone Topping:
4 tablespoons butter
2 ounces Frangelico liqueur
1/2 pound mascarpone cheese (if you can find with cinnamon already in it, that’s a plus!)
1 teaspoon cinnamon


Preheat oven to 375°F.

Wash sweet potatoes then cut slices into them about 2/3 down (not all the way through so it slices off). Put potatoes into baking pan when done and set aside.
In a sauté pan, melt butter and add shallots, hazelnuts, salt and pepper to taste. Sauté until shallots are translucent then add Frangelico and sauté for about 2 minutes, allowing everything to blend.
Remove from heat and pour over potatoes, adding about one or two sprigs of fresh rosemary onto each potato. Cover tightly with tin foil and bake until potatoes are done (when a fork is inserted easily, about 40-90 minutes, depending on the size of the potatoes). Take potatoes out of oven and set aside.

To the same pan that you sautéed the nuts, add butter and melt over medium heat. Add Frangelico and allow it to blend. Slowly add in Mascarpone cheese and stir it gently into the butter and Frangelico. Add cinnamon to taste and cook for about 1 minute. Remove from heat and pour mixture evenly over potatoes, making sure each one has its fair share of nuts and topping. Try to get mixture in between slices for maximum taste. Serve immediately—these are sinfully good!

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