Sweet Potato Puree in Orange Shells
Photo: Mark Thomas; Styling: Stephana Bottom
Yield: Serves 8
Cost per Serving: $.97
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Amount per serving
- Calories: 280
- Fat: 6g
- Saturated fat: 4g
- Protein: 4g
- Carbohydrate: 54g
- Fiber: 9g
- Cholesterol: 15mg
- Sodium: 285mg
- 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
- 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.
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Sweet Potato Puree in Orange Shells Recipe at a Glance
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