Sweet Potato Oranges

SUBMITTED BY: louise b. PHOTO BY: LynnInHK

"Sweet potatoes cooked in orange skins with a yummy topping! Very festive!"

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans

READ REVIEWS (58)

DIRECTIONS

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

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REVIEWS

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Reviewed on Dec. 25, 2006 by MONKAREE

We made these yesterday for Christmas Eve dinner and everyone kept telling me how delicious they were. I was very happy with the flavor...the orange compliments sweet potatoes very well. They were a bit of work..having to scoop out the inside of an orange isn't so easy. I ended up cutting them in half, squeezing the juice out and then peeled the rind away from what was left...much easier than trying to scoop it out with a spoon. I also did this part a day ahead and stored the prepared skins in a ziplock bag in the refrigerator. This saved me a lot of time when cooking them the next day. I used 1/2 of the sugar in the sweet potato mix and I'm glad I did because the topping is also very sweet..and I have a huge sweet tooth. Very, very good and worth the effort, in my opion. We will definitly be making these again! Thank you for sharing this recipe.

10 users found this review helpful

Reviewed on Feb. 24, 2005 by KIMCUMBER

EXCELLENT! A few years ago, I watched Emeril make Bourbon Street Sweet Potatoes so I decided to try them. I never like sweet potatoes before that recipe. I must say that I think this one beats Emerils. A TIP, I had no orange juice so I cut my orange in half instead of just cutting the top off and then squeezed the juice to use and scooped the rest out for my shell. I see alot of people have complained about the time involved in the scooping, but I think if you do it the way I did, it would be much easier and quicker as you have more room to scoop. I also was able to get two servings with one orange that way. Of course the portions would be smaller, so if you really like it, go for two servings! I will definately make this again and again and certainly use it the next time I entertain! Thank you for sharing this recipe.

8 users found this review helpful

Reviewed on Apr. 17, 2006 by SolitaryFairy

EXCELLENT!!!!! Very well received at my Easter dinner last night! Everyone requested i make it for every holiday gathering! I made a few changes, as is my style, instead of the glaze, i made a streusel type topping with melted butter, oatmeal, brown sugar and chopped pecans. I sprinkled that over the top and it made a great topping! Also, a side tip, i used my juicer after cutting the oranges in half, i juiced them and used the orange juice in the potatoes and on the ham! It made the shelling a LOT easier as the juicer did all the work for me! Thanks again!

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 913

Total Fat: 47.3g
Cholesterol: 154mg
Sodium: 365mg
Total Carbs: 120.9g
Dietary Fiber: 9g
Protein: 8.6g

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