Sweet Potato Cups

recipe
Elizabeth sometimes uses a zester or channel knife to make designs on the outsides of oranges. Save the orange pulp to make delicious Grand Mimosas to enjoy while you are preparing this special dish.
5

Outstanding

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Bake: 1 Hour, 25 Minutes
Stand: 20 Minutes

Ingredients

6 small sweet potatoes (about 2 3/4 lb.)
4 large navel oranges
1 (14-oz.) can sweetened condensed milk
3 tablespoons melted butter
2 teaspoons vanilla extract
2 teaspoons orange zest
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 cup miniature marshmallows

Preparation

1. Preheat oven to 425º. Place sweet potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 45 minutes or until tender. Let stand 20 minutes. Reduce oven temperature to 350º.

2. Meanwhile, cut oranges in half crosswise. Scoop out pulp using a spoon, leaving peel intact. Reserve orange pulp for another use.

3. Peel sweet potatoes, and place potato pulp in a large bowl. Add sweetened condensed milk and next 7 ingredients. Beat at medium speed with an electric mixer until smooth, stopping occasionally to remove any tough fibers, if necessary. Spoon about 1/2 cup mixture into each orange cup. Place orange cups in a 13- x 9-inch baking dish.

4. Bake at 350° for 20 minutes. Remove from oven, and top with marshmallows, pressing lightly to adhere. Bake 15 to 20 minutes or until marshmallows are melted and golden brown.

Note: Orange cups and sweet potatoes can be made 1 day ahead. Chill scooped orange cups and baked sweet potatoes in separate zip-top plastic bags until ready to assemble.

Pecan-Ginger-Sweet Potato Cups: Prepare recipe as directed through Step 3, adding 3/4 tsp. ground ginger with sweetened condensed milk. Bake cups at 350° for 20 minutes. Top with 1/2 cup chopped pecans; top with marshmallows as directed. Proceed with recipe as directed.

Note:

Elizabeth Heiskell, Cleveland, Mississippi,

November 2008
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