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.

MASHED YAMS IN ORANGE CUPS

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

ORANGE SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside., In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. , Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through.

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.

SWEET POTATOES IN ORANGE CUPS ARE A FUN, SINGLE-SERVE THANKSGIVING SIDE WITH ZERO CLEANUP

Steps:

• Preheat oven to 400°F. Pierce sweet potatoes several times with a fork or knife. Place on a foil- lined baking sheet and bake 1 hour. Let sweet potatoes cool several minutes, cut in half and scoop out insides into a large bowl. Mash with butter, brown sugar, evaporated milk and salt until creamy and fluffy. Cut oranges in half and slice a very thin disk from bottoms so they rest flat. Preheat oven to 350°F. Using a paring knife, cut around the inside rim of the orange, removing the orange sections and pulp. Discard juice, pulp and seeds, leaving just the hollowed-out peel. Fill each orange cup with 1⁄4 cup of sweet potato mixture and top with mini marshmallows. Place on a sheet tray and bake for 20 to 25 minutes, until marshmallows are slightly browned. Kitchen Counter Per serving: 255 cal, 5g fat, 16mg chol, 5g prot, 49g carbs, 22g sugar, 5g fiber, 284mg sodium

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.

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.