Sweet Potatoes in Orange Cups

Judy Whitford

By
@pjwhit100

Can be prepared ahead of time and baked just before serving.


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Comments:

Serves:

12

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

6
sweet potatoes- medium to large
6 Tbsp
butter, softened
1/4 c
orange juice
1/3 c
brown sugar, lightly packed
1 tsp
vanilla extract
1 tsp
ground cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
1/2 tsp
kosher salt
6 large
oranges

CRUMBLE TOPPING

1/2 c
flour
1/2 c
rolled oats
1/2 c
brown sugar, firmly packed
1/4 c
pecans, finely chopped
1/2 tsp
kosher salt
5 Tbsp
butter, unsalted, cubed and chilled
1/4 c
mini marshmallows

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes, Side Casseroles