Reviewed: Dec. 27, 2006

I made these for Christmas dinner. They have a very impressive presentation and they really were not that much work. I put them together a day ahead and they were fine.

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trish

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2006

Yum, Yum, Yum! I prepared the recipe as listed and it turned out AWESOME. It was the first to go. I will be making this again.

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MELYNKE

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Benbrook, Texas, USA

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Reviewed: Dec. 25, 2006

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.

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MONKAREE

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2006

This recipe was sawesome. Probably the best sweet potato dish I've ever put ont he table. Everybody raved. The only problem, and it might prohibit me from making them again, was the hulling of the oranges. It was messy and took a long time. Perhaps there's any easier way and I just don't know it. Regardless, this dish was superb!

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Lesley

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Reviewed: Nov. 26, 2006

I was pleasantly surprised at how easy it was to shell an orange. These made a very impressive display and even the sweet potato haters loved these. They did turn out a little too sweet for my taste (and I drink coffee with extra sugar!) so next time I will cut the sugar almost in half. Definately try!

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FOOZALG

Cooking Level: Intermediate

Home Town: Pelham, New Hampshire, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Nov. 25, 2006

These were FABULOUS and IMPRESSIVE! ...my recipe "keeper" of the season. Th presentation was beautiful, and the oranges infused a bit (not too much) of orange flavoring throughout. My kids are fighing over the leftovers now! Just a hint when making: Preparing the oranges can be tedious. I started out scooping with a spoon to get the flesh out and finally resorted to using my (clean) hands to pull out all of the mushy stuff and skin inside - it went much faster. Try these - you'll love them!!! Oh, one other hint - try to cut your oranges so they are as stable as possible, otherwise the will roll over into the water (which is a shame with that yummy topping), I made these a day ahead of time (sans the topping) and refrigererated; baked and added topping when ready to cook.

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Blon-Dish

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Reviewed: Nov. 24, 2006

Made them for Thanksgiving. The adults loved them, but the kids said they were too sweet (I think they were just being picky). They are very sweet, but will make again only with less sugar. Or will serve them as a dessert. Either way this is definately a recipe to try.

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Henrygirls

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2006

This is simply amazing. I've never reviewed a recipe from this site before, but these just got so many compliments I couldnt help it! The only changes I made were to make a streusel/crumb topping (easier, cheaper, and I LOVE stresel/crumb toppings) and used a little more mashed sweet potato than called for, and probably a little less butter. I multiplied the recipe by 4, so I made 26 whole-filled oranges- I figured everyone needed their own! SO time consuming with cleaning the oranges, but the taste was definitely worth it! MAKE THESE!

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ABATYA18

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Reviewed: Oct. 22, 2006

I call it love!!!! Not a single one left. And my family and friends want me to make them again for the next Thanksgiving. Thanks!

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MRSBLUE1

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Apr. 17, 2006

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!

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SolitaryFairy

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Mar. 30, 2006

Perfect! I am making this a Thanksgiving tradition! I made it the day before and it still turned out great.

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Jan. 22, 2006

My family loved the sweet potatoes and the presentation. My picky 11 year old even ate them. I will make these again.

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RACHELKK

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Seneca Rocks, West Virginia, USA

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Reviewed: Jun. 21, 2005

I cut the orange in half like shown in the picture. I would cut the sugar and butter in half next time. As prepared in the recipe it would be suitable for a desert. Needs some flour or starch to thicken the mixture.

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MATHTUTORRITA

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Reviewed: Apr. 28, 2005

Marvelous! I cut the oranges in half to make it easier to scoop out the flesh, then the bottoms in foil while baking. This way the orange skin cooks in its own juice and you can eat the shell with the sweet potato filling.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Mar. 10, 2005

very good will make again but will only use 1/2 the sugar and cut down on the butter.

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NEISS

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Reviewed: Feb. 24, 2005

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.

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CUMBER

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2005

These were SO incredibly delicious and lovely to serve. Definitely the best and most elegant sweet potatoes I've ever tasted. Thanks so much!

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SUTASHI

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Reviewed: Nov. 15, 2004

My family loved this recipe. When I was making it, it was a little soupy but it turned out great. Nice twist and pretty presentation

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Oct. 13, 2004

This was absolutely fabulous! My hubby said it's the best new recipe that I've tried and I try a lot of wonderful new recipes. I didn't put it into the orange shells, although I'm sure it's a beautiful presentation. I also cut out a little of the butter and sugar. This is definately a keeper! Thank you so much, Louise!

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EatFoodNow

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Reviewed: May 31, 2004

This was really good, but a little too sweet for my family. I would make it again, but i would add half the white sugar that it calls for. The nut topping was so good! It tastes wonderful with the sweet potato.

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2 users found this review helpful