Rachael Ray: Caroline Manzo’s Frangelico Baked Sweet Potatoes With Mascarpone Topping
Caroline Manzo joined Rachael Ray in the kitchen to share her Italian version of a Thanksgiving sweet potato dish. As if sweet potatoes aren’t naturally sweet enough, why not take it to a whole new level? Caroline’s recipe is actually pretty easy to make and will be a sure hit with your guests or your family, whenever you serve it.
To get the recipe for these incredible, baked sweet potatoes, click next page.
Rachael Ray: Frangelico Baked Sweet Potatoes With Mascarpone Topping Recipe Ingredients

Caroline Manzo shared her recipe for Baked Sweet Potatoes with a decadent Mascarpone Topping!(maggiejane / Flickr)
- 8 tbsp butter
- 1 1/2 C chopped hazelnuts
- 2 oz Frangelico liqueur
- 6 medium-size sweet potatoes
- 2 shallots – chopped
- kosher salt and freshly ground black pepper
- fresh rosemary
For the Marscapone Topping:
- 2 oz Frangelico liqueur
- 1 tsp cinnamon
- 4 tbsp butter
- 1/2 lb mascarpone cheese
Rachael Ray: Frangelico Baked Sweet Potatoes With Mascarpone Topping Recipe Directions
- Preheat the oven to 375 degrees
- Wash the sweet potatoes then cut them about 2/3 down, but not all the way through
- Put the potatoes into a baking pan when done and set aside
- In a saute pan, melt the butter and add the shallots, salt and pepper, and hazelnuts
- Saute until shallots are translucent, then add Frangelico and saute for 2 minutes, letting everything blend
- Remove from the heat and pour over the potatoes, adding one or two sprigs of fresh rosemary onto each potato
- Cover tightly with tin foil and bake until the potatoes are done – about 40-90 minutes, depending on size
- Take the potatoes out of the oven and set aside
- To the same pan used to saute the nuts, add the butter and melt over medium heat
- Add Frangelico and let it blend
- Slowly add in Mascarpone cheese and stir into carefully into the butter and Frangelico
- Add the cinnamon to taste and cook for about a minute
- Remove from heat and pour mixture over the potatoes, being sure to make it even, and try to get the mixture in between the slices for the best taste
- Serve right away
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