Mimi's Sweet Potatoes in Orange Cups

My mother made these every year for the holidays. I have made them for a church fellowship dinner, using 100 oranges. They were a big hit! Little kids can hold them in their hands and walk around without spilling. You can prepare this up to three days ahead of time and it travels well. There's an extra bonus: The orange sections can be used for making delicious ambrosia.

Recipe courtesy Sarah Sprading
Show: Sara's Secrets Episode: Favorite Thanksgiving Sides
TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 1/4 cup chopped pecans
  • 6 large oranges (heavy for their size)
  • 48 mini-marshmallows
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Directions

Preheat oven to 375 degrees F.

Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated.

For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.

Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.

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