Sweetpotatoesinorangecups Recipes

SWEET POTATOES IN ORANGE CUPS ARE A FUN, SINGLE-SERVE THANKSGIVING SIDE WITH ZERO CLEANUP

Steps:

• Preheat oven to 400°F. Pierce sweet potatoes several times with a fork or knife. Place on a foil- lined baking sheet and bake 1 hour. Let sweet potatoes cool several minutes, cut in half and scoop out insides into a large bowl. Mash with butter, brown sugar, evaporated milk and salt until creamy and fluffy. Cut oranges in half and slice a very thin disk from bottoms so they rest flat. Preheat oven to 350°F. Using a paring knife, cut around the inside rim of the orange, removing the orange sections and pulp. Discard juice, pulp and seeds, leaving just the hollowed-out peel. Fill each orange cup with 1⁄4 cup of sweet potato mixture and top with mini marshmallows. Place on a sheet tray and bake for 20 to 25 minutes, until marshmallows are slightly browned. Kitchen Counter Per serving: 255 cal, 5g fat, 16mg chol, 5g prot, 49g carbs, 22g sugar, 5g fiber, 284mg sodium

SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat the oven to 400 degrees F. Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a baking sheet in the oven and bake for 1 hour.
• Let the yams cool for several minutes, then cut in half and scoop out the fluffy insides into a large bowl (I love eating the high fiber skin as a snack). Mash the yams with the butter, brown sugar or maple syrup, evaporated milk and salt until creamy and fluffy.
• Cut the oranges in half and slice a very thin disk from the bottom so they rest flat; the skins are going to be the "bowls." With a paring knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for a cranberry sauce recipe or just enjoy as a snack.
• Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight).
• Preheat the oven to 350 degrees F. Place the orange cups on a baking sheet and bake until the marshmallows are golden, 20 to 25 minutes (see Cook's Note). Serve.

SWEET POTATOES IN ORANGE CUPS

Steps:

• 1. Preheat oven to 425 degrees F.
• 2. Place potatoes on parchment paper or Silpat and bake approximately 1 1/2 hours or until soft. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt, and mix until incorporated. Set aside and prepare oranges.
• 3. For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
• 4. Fill each orange shell with the potato mixture and smooth top. Reduce oven temperature to 350°.
• 5. In medium size bowl, stir together flour, oats, brown sugar, pecans and salt. Using your fingers, rub butter into the flour mixture until large crumbles form. Mound the crumble mixture over sweet potato mixture, dot with marshmallows and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool about 15 minutes before serving.

MIMI'S SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated.
• For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
• Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Scrub potatoes, steam pressure for 10 minutes with 1/2 cup water and cool - Or cook other ways
• Cut oranges in 1/2, scoop out pulp (scallop edges with knife for presentation)
• Drain potatoes, peel, and place in large bowl and mash
• Add butter, orange peel, juice, egg and salt and beat until light and fluffy
• Stir in raisins
• Turn into orange shells, rounding high
• Freeze until firm then wrap each in foil, seal, label and return to freezer
• To serve: Let wrapped filled oranges stand at room temperature about 3 hours.
• Preheat oven to 325, place oranges (still wrapped) on oven rack for 50 minutes
• Garnish with parsley springs

SWEET POTATOES IN ORANGE CUPS

Steps:

• Halve crosswise the oranges and with a sharp knife remove orange sections and reserve. Scallop edges of shells with tip of sharp knife. Beat together 1 can sweet potatoes, drained, 2 eggs, brown sugar, and grated rind. Fold into potato mixture reserved oranges and walnuts (apple if desired). Divide evenly into the 6 orange shells. Bake 20 minutes at 350 degrees. Blend topping and use to top orange halves just before serving

SWEET POTATOES IN ORANGE CUPS

Steps:

• Combine sweet potatoes, butter, salt and orange juice.
• Mix well.
• Cut oranges in halves, crosswise and remove juice and pulp.
• (Use part of this juice to mash in the potatoes.) Scrub shells well.
• Fill with the mashed potatoes and decorate with marshmallows.
• Bake in hot oven.
• 400F about 15 minutes.

SWEET POTATO ORANGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
• In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
• In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
• Bake in preheated oven for 30 minutes.