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Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

280 calories; fat 6g; saturated fat 4g; protein 4g; carbohydrates 54g; fiber 9g; cholesterol 15mg; sodium 285mg.
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