This recipe had such a beautiful presentation!!! It really wasn't that hard or time consuming to prepare! I read all the reviews before hand and took the following suggestions - I cut the oranges in half and used a grapefruit knife to cut out the orange, making sure to keep the peel in-tack. I wrapped the sweet potatoes in foil and baked them for about 1 hour to keep them from absorbing too much water and to enhance their flavor. Once cooled, I just squeezed out the flesh - no peeling necessary. I reduced the sugar to 1/2 a cup and used brown sugar instead of white sugar. I totally left out the butter - it did not need it, and boy did that save a lot of fat and calories! next time I will probably leave out the eggs as I thought they would hold the sweet potatoes more firmly together - but it did not make a difference - the texture was mushy so the eggs didn't add much. I added about 1/2 tsp. cinnamon to the sweet potato mixture. As for the topping i wanted to make the topping as stated but I did not have whole pecans I made it with chopped nuts instead next time I will make it with the whole pecans. I used cut pieces of tin foil and wrapped it around the oranges as they baked so that the orange peel won't burn. If I don't use the eggs next time - i will just skip this step and not even bake the orange cups - as the filling was delicious before baked, and no eggs will lead me not to have to do this step. This got rave reviews from all of my guests! I will make it again.
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