Once upon a time, there was a little girl, who may or may not have been related to me, who hated sweet potatoes more than I did.
I was cured by sweet potato fries with a healthy dose of cayenne pepper, but for her, we had to get much more creative.
After all, she’d eat mashed potatoes out of an ice cream cone or broccoli out of a “tree garden.” Let’s just be honest; we had to be inventive.
We finally happened upon the recipe, or gimmick, that made this one little girl, who loved fairy wands and tiaras, happy.
We had to stuff the potatoes into orange peels.
Yep, you heard me. Orange peels.
Amazingly, I loved this recipe as much as she did, even though it was sweet.
She still makes this recipe every holiday season, especially if she has guests, and they always “oooooo” and “ahhhh” over it.
Sweet Potato Oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup butter, softened, divided
1 Tbsp grated orange peel
1 cup brown sugar
1/2 tsp all purpose flour
1 cup chopped pecans
Preheat oven to 350° F (175° 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, white 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.
Nutritional Information: Calories Per Serving: 854, Fat: 45.9 g, Cholesterol: 152 mg, Sodium: 293 mg, Carbohydrates: 110.1 g, Fiber: 10 g, Protein: 8 g