Reviewed: Nov. 14, 2008

Three stars for creativity and presentation, but the orange flavor was overpowering and they were just a little too sweet for a side dish. Unfortunately, I probably won't be making these again - perhaps something similar looking, but with a little less sugar and without the orange peel.

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I actually made these last year, but forgot to review. They were amazing and I'll be making them again this year. Much better presentation and flavor than traditional sweet potato casserole. A few tips that made things easier for me: The big tip I wanted to impart is that their is def. a science to scooping out the oranges. I know it isn't easy to explain but everything goes about 3x as quickly if you get in between the orange rind and the white skin covering the fruit using your finger. Then you can basically peel the orange out gently with your hand leaving a nice smooth orange rind bowl. A spoon or knife tends to puncture the white skin and makes it harder to get everything out and in the end you are stuck scraping with a spoon, and there are still bits of orange clinging to the inside and a lot more mess. The only problem with the quick method is that you have to be careful when you come to the bottom as you might accidentally remove the very bottom plug and your orange bowl will have a hole. The solution is to pinch that piece off when you are scooping/peeling. If you still accidentally tear out the little bottom part (which I did on one or two) it is all right, just wrap the oranges loosely in some aluminum foil. The second tip. I had some problems balancing my oranges in the pan and the water. I ended up putting aluminum foil around them (loosely) and then when I put them in the pan the foil allowed them to prop up against one another). They still cooked fine but I

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Katrina

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

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Reviewed: Oct. 22, 2008

I did cut WAY back on the sugar and the butter. I only used half of the sugar and less than half of the butter. It still came out great with the alterations.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 2, 2008

Personally, I thought this was one of the easiest recipes and it is the most delicious I have ever had!!!!! I did have a guest tell me it was too sweet and another tell me it would be a great dessert. But, I do have a huge sweet tooth and it was just perfect in my opinion! I have to add that I used the fresh squeezed oj from when I was hollowing out the oranges; very tasty!!!

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lauren

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Reviewed: Sep. 21, 2008

These sweet potato's are so good! My husband who is not the biggest fan of even candy sweet potato's loved them. I followed the recipe to a T the fist time I made them and they were so good, but towards the end my husband and I felt like it was a little to much because of all the butter and sugar that is put in them. Because you put brown sugar on the top I reduced the amount of white sugar that is put in the potato's to at least 1/2 a cup. If you want it less sweet put only 1/4 cup in with the potato's. Also if you want you can reduce the butter down to 3/4 cup as well. That makes them a little less fating but still really good.

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Savannah Jensen

Home Town: Salt Lake City, Utah, USA

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Reviewed: Aug. 23, 2008

i made these for a holiday meal, and my family -- most of whom don't like sweet potatoes -- couldn't get enough of them. now i find myself craving them...

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Manda

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Reviewed: Aug. 18, 2008

Very pretty and tasty as well. A little on the sweet side.

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JStar

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Lighthouse Point, Florida, USA

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Reviewed: Jun. 26, 2008

awesome! everyone loved them.

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Cyndy

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Reviewed: Jun. 1, 2008

I had left over potatoes so I cooked them in a casserole dish around the oranges that we stuffed with the potatoes. They ended up having the same orange flavor. I will be using this recipes again.

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meggy1017

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Reviewed: Apr. 20, 2008

These have been so much fun to prepare - I haven't tasted them yet, but the process has been fantastic. I had great luck using my grapefruit knife and serrated-edged spoon to prepare the orange shells. Plus, this side dish is worth it visually. What a beautiful addition to our Seder table!

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Sarah

Cooking Level: Intermediate

Home Town: Bethel, Connecticut, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 24, 2008

Everyone at Easter dinner loved this, but we made a few changes. We only used about 3/4 the recommended sugar and half the butter and left the topping off completely and it still came out very, very sweet. Definitely more of a dessert than a side dish. Next time I'll probably only use 1/4 of the recommended sugar, stick with 1/2 the recommended butter, and use a tiny bit of brown sugar for topping. I also took another reviewer's suggestion and cut the oranges completely in half, cut the pulp from the rind, and then scooped, which was really easy.

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Dusky Aebersold

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Reviewed: Mar. 14, 2008

I really enjoyed this recipe! I cut big navel oranges in half...easy to pull out the flesh...I cut back on the sugar to 1/3 c and next time I will cut back a little more. Also found the sugar topping too much, to over the top sweet plus a waste of 1 cup of pricey pecans. Next time I will sprinkle a little brn sugar on top and place pecan halves or sprinkle chopped pecans on top. They present beautifully and I am making this again for Easter Dinner.

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SandyPaws

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

I loved this idea for a fancy side dish. It was time-consuming and messy to prepare and I think people at the party were afraid to try them! They tasted good, but I don't think the orange peel really added much flavor. And leftover, the peel started to disintegrate and made the potatoes bitter! Fun idea, but not worth it. Next time I'll just make the "Sweet Potato Classic" casserole. It's delicious!

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KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Jan. 9, 2008

Tried this for Christmas Day and it was a hit. I really think this is my mom's favorite now.

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James Joy

Cooking Level: Intermediate

Home Town: Piedmont, South Carolina, USA

Living In: Clemson, South Carolina, USA

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Reviewed: Jan. 6, 2008

Made this last Christmas gathering at my fiance's family .. everyone went for seconds ! .... I added less sugar than what it called for just like the others suggested ... just make sure you don't over fill ... the oranges tends to shrink

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ChitownPinay

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

It was alright. Kinda sweet as has been said. Presents very well.

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GO4URS

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Reviewed: Dec. 31, 2007

i made these for xmas and was held to be a gourmet! lol! everyone loved how pretty they were and when they tasted them, i received applause! i put chopped walnuts on top mine. will use again!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 30, 2007

This recipe is so delicious! It was the hit of my christmas party! It's even great the next day!

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Karen

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Reviewed: Dec. 30, 2007

I brought these for Christmas dinner, and everyone loved them!

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TLHANAN

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Reviewed: Dec. 28, 2007

Excellent recipe. The orange and vanilla compliment the sweet potato perfectly. Cut down the sugar to about a third to begin with and add more to taste. While eating if you scrape the sides of the orange their is a very mild bitterness which balances perfectly with the sweet filling. This is only time consuming if you are making a large amount. From preparation to finish I was finished in just under an hour. Cut the oranges in half and use the juice from inside. Squeeze them a little and the inside should come out easier.

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lachiflera

Cooking Level: Intermediate

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