Sweet Potato Puree in Orange Shells

Sweet Potato Puree in Orange Shells Recipe
Photo: Mark Thomas; Styling: Stephana Bottom
Serves 8

Cost per Serving:



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4 pounds sweet potatoes, peeled and halved
5 large oranges, preferably navel
4 tablespoons unsalted butter
1 teaspoon chopped, seeded canned chipotle pepper
Salt and pepper


Prep: 30 Minutes
Cook: 30 Minutes

1. Place sweet potatoes in a large pan, cover with cold water and bring to boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 45 minutes. Drain.

2. While potatoes are cooking, cut 4 oranges in half and carefully remove pulp and juice. Place orange halves in a large muffin pan to stand them up, or arrange in a large baking dish; set aside.

3. Preheat oven to 350ºF. Puree potatoes in a food processor until smooth. Add butter, chipotle and zest and juice of remaining orange; puree. Season with salt and pepper.

4. Pipe or spoon puree into orange shells and bake for 30 minutes.

Created date

October 2009

Nutritional Information

Calories 280
Fat 6 g
Satfat 4 g
Protein 4 g
Carbohydrate 54 g
Fiber 9 g
Cholesterol 15 mg
Sodium 285 mg