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Stuffed Cups:
Sweet Potato Casserole Filling:
Toppings:
Preheat the oven to 350°F.
Make Cups:
Make Sweet Potato Casserole Filling:
Combine the reserved liquid with the brown sugar and butter in a small saucepan over medium heat. Heat, stirring often, until the butter has melted and the brown sugar has dissolved.
Remove the pan from the heat and add the honey, vanilla, and 2 teaspoons of the salt; stir well. Add this mixture to the mashed sweet potatoes, and combine thoroughly. Taste, and add salt if needed.
Assembly:
Top with sprinkles if using, and serve.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
6 navel oranges, sliced in half crosswise
3 cans (29 ounces each) sweet potatoes/yams
1/3 cup (packed) dark brown sugar
8 tbsp. (1 stick) unsalted butter or margarine
1/4 cup honey
1 tsp. pure vanilla extract
2 to 4 tsp. kosher (coarse) salt, or to taste
Mini marshmallows and/or Maraschino cherries
Chopped pecans or walnuts, toasted
Colored sprinkles, and assorted edible decorations (optional)
Scoop the flesh out of each orange half (reserve it for another use, such as in a fruit salad). A serrated grapefruit spoon is perfect for this purpose. Make sure each orange half can stand up straight. If any are wobbly, cut a thin slice off the bottom.
Drain the sweet potatoes (yams), reserving 1/2 cup of the syrup. Using a potato masher or a fork, mash the potatoes in a large bowl.
Spoon the sweet potato filling into the scooped-out orange halves. Top with marshmallows, cherries, and nuts, as desired. Arrange the filled orange cups in an ungreased baking pan and bake until the filling is hot and the marshmallows are melted and golden brown, 15 to 20 minutes.