Saturday, March 30, 2013

Sweet Potato Oranges

I made these this past fall and I am SO excited to finally be posting them! When I was a baby, my favorite food was sweet potatoes -- I gobbled down so many baby food cans of mashed sweet potatoes...I just couldn't get enough! And now...I still LOVE them. I don't understand why people love regular baking potatoes so much. They are just bland and tasteless unless you add a bunch of cheese and sour cream, especially when compared with the magnificent sweet potato.  I was extremely happy with the flavor in this recipe; the potatoes compliment the oranges very well. And not only do these taste amazing, but they look absolutely fabulous and oh-so-impressive! Don't get me wrong...they were a bit of work -- having to scoop out the flesh of the oranges wasn't so easy. But it was totally worth it. The orange flavor is subtle and the brown sugar topping caramelizes the nuts, while seeping into the mashed potato mixture below. The result? Pure sweet potato bliss.

Yield: 6 servings

6 medium/large oranges
3 cups mashed, cooked sweet potatoes
1/4 cup white sugar
1/4 cup loosely packed light brown sugar
2 eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup light brown sugar
1/2 cup all purpose flour
1 cup (largely) chopped pecans

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 30 minutes.

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