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.