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 of Sarah Sprading
Mimi's Sweet Potatoes in Orange Cups
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
12 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
12 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
12 servings
Level:
Easy

Ingredients

  • 6 sweet potatoes, unpeeled
  • 1/2 stick butter, softened
  • 1/4 cup orange juice
  • 1/4 cup chopped pecans
  • 6 large oranges (heavy for their size)
  • 48 mini-marshmallows

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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