Splendas Sweet Potato Orange Cups Recipes

MIMI'S SWEET POTATOES IN ORANGE CUPS

Steps:

• 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.

SWEET POTATO ORANGE CUPS

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 25-30 minutes. Drain., In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside. , Preheat oven to 350°. Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.) Spoon sweet potato mixture into shells. Place four marshmallows on top of each. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until heated through, 20 minutes. If desired, top with toasted pecans.

SWEET POTATO ORANGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
• In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
• In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
• Bake in preheated oven for 30 minutes.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat the oven to 400 degrees F. Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a baking sheet in the oven and bake for 1 hour.
• Let the yams cool for several minutes, then cut in half and scoop out the fluffy insides into a large bowl (I love eating the high fiber skin as a snack). Mash the yams with the butter, brown sugar or maple syrup, evaporated milk and salt until creamy and fluffy.
• Cut the oranges in half and slice a very thin disk from the bottom so they rest flat; the skins are going to be the "bowls." With a paring knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for a cranberry sauce recipe or just enjoy as a snack.
• Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight).
• Preheat the oven to 350 degrees F. Place the orange cups on a baking sheet and bake until the marshmallows are golden, 20 to 25 minutes (see Cook's Note). Serve.

ORANGE-SPICED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
• Stir in orange peel, orange juice, 2 tablespoons margarine or butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
• Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon margarine or butter; mix well. Sprinkle evenly over potatoes.
• Bake 30 to 35 minutes or until hot. Let stand 5 minutes.

SWEET POTATO ORANGE CUPS

Steps:

• Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
• Preheat oven to 325 degrees F.
• Mix potatoes, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
• Stir in the chopped apples and raisins.
• Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
• Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.

SPLENDA'S CANDIED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel.
• In a large saucepan over medium heat, combine butter, SPLENDA® Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
• Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
• Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Combine sweet potatoes, butter, salt and orange juice.
• Mix well.
• Cut oranges in halves, crosswise and remove juice and pulp.
• (Use part of this juice to mash in the potatoes.) Scrub shells well.
• Fill with the mashed potatoes and decorate with marshmallows.
• Bake in hot oven.
• 400F about 15 minutes.

ORANGE JUICE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 375°F .
• Scrub, peel and slice your sweet potatoes 1/4" thick. Boil potatoes in salted water until fork tender, drain and set aside.
• Using some butter, grease a 2 quart casserole dish. Cut the peeled bananas into 1/4" slices. In a medium size bowl add the bananas and orange juice, mix to coat. In another small bowl mix together the brown sugar and the cinnamon.
• In the bottom of the prepared casserole dish layer 1/3 of the potatoes, then 1/2 of the bananas, sprinkle 1/3 of the sugar mixture and use 1/3 of the butter. Repeat layering reserving 12 slices of bananas for the top. Finish the third layer with the remaining potatoes and the 12 banana slices and the rest of the sugar mixture and butter. If there is any orange juice remaining in the bowl pour it on top.
• Bake 45 minutes or until bubbly. Yum Yum!

SPLENDA'S SWEET POTATO ORANGE CUPS

Steps:

• Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
• Preheat oven to 325 degrees F.
• Mix potatoes, SPLENDA Granulated Sweetener, SPLENDA Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
• Stir in the chopped apples and raisins.
• Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
• Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.