SWEET POTATOES IN ORANGE CUPS
I made these for a recent "kid's dinner party" that my friends and I do every week and I can't even tell you how hard I laughed when I pulled these sweet potatoes out of the oven and three of the kids simultaneously yelled "cupcakes"! No matter what we said they decided the orange and white "cupcakes" were a holiday treat and scarfed them down. These heavenly treats only take minutes to prepare, and they made quite a visual and edible impact on the kids and adults alike.
Provided by Catherine McCord
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 7
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 POTATO ORANGE CUPS
Serve this refreshingly sweet side dish to your guests in separate cups you craft...from oranges! All you have to do is cut oranges in half, scoop out the fruit and fill the peel with the sweet potato mixture. It's a hit among our family and friends. -Melonie Bowers, Sugarcreek, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 25-30 minutes. Drain., In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside. , Preheat oven to 350°. Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.) Spoon sweet potato mixture into shells. Place four marshmallows on top of each. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until heated through, 20 minutes. If desired, top with toasted pecans.
Nutrition Facts : Calories 401 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 51mg sodium, Carbohydrate 83g carbohydrate (48g sugars, Fiber 9g fiber), Protein 6g protein.
SWEET POTATO ORANGES
Sweet potatoes cooked in orange skins with a yummy topping! Very festive!
Provided by louise b.
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 853.6 calories, Carbohydrate 110.1 g, Cholesterol 143.3 mg, Fat 45.9 g, Fiber 10 g, Protein 8 g, SaturatedFat 21.2 g, Sodium 292.5 mg, Sugar 83.7 g
ORANGE SWEET POTATOES
"Seconds are common once folks try these wonderfully satisfying sweet potatoes-they're smothered with a cinnamon-orange sauce and dotted with walnuts," writes Bonnie Baumgardner from her home in Sylva, North Carolina.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.
Nutrition Facts :
SWEET POTATOES IN ORANGE CUPS
Can be prepared ahead of time and baked just before serving.
Provided by Judy Whitford
Categories Side Casseroles
Time 2h
Number Of Ingredients 18
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
My mother made these every year for the holidays. I have made them for a church fellowship dinner, using 100 oranges. They were a big hit! Little kids can hold them in their hands and walk around without spilling. You can prepare this up to three days ahead of time and it travels well. There's an extra bonus: The orange sections can be used for making delicious ambrosia.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 6
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
Found this recipe in a book from 1952. Looks really good and a cute idea for presentation. Guessing on times. Please update me if you make it! I added the cooking time of the potatoes to the recipe via microwave oven
Provided by TishT
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
GLAZED SWEET POTATOES IN ORANGE CUPS
No marshmallows in this recipe! From a community cookbook that I have had in my Thanksgiving recipe file until now. I'm not sure how long this will take to glaze in the oven since I haven't made it-so watch carefully.
Provided by Oolala
Categories Yam/Sweet Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove pulp from oranges, saving the juice.
- With an electric mixer, beat the potatoes with the butter, orange juice to moisten, and salt, to taste.
- Once the potatoes get fluffy, add the sherry.
- Fill the orange cups with the mixture and sprinkle each with 1/2 teaspoons brown sugar, or to taste,.
- Bake at 350 degrees F. until lightly glazed.
Nutrition Facts : Calories 254.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 91.2, Carbohydrate 36.4, Fiber 5.6, Sugar 18.5, Protein 2.6
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