Prep Time 20min Cook Time 1h
Each year at Thanksgiving time, thousands of pounds of sweet potatoes are cooked and consumed. There's no need to do that same-old same-old, though - this recipe is delicious and eye-appealing, making it a real hit at your Thanksgiving Day table.
by Anne Coleman
What you'll need
- 2 large sweet potatoes - about 2 pounds
- 3/4 cup packed brown sugar - divided
- 1 stick butter
- 1 teaspoon salt
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 large oranges
- 1 cup chopped pecans – divided
Notes:
Yields 8 servings
How to make it
- Preheat oven to 450ºF.
- Scrub potatoes and prick with the tines of a fork in several spots.
- Place in oven on a baking sheet and bake for 1 hour. Reduce heat to 350ºF.
- Let potatoes cool slightly and remove peel. Mash with a fork in a large bowl.
- Add 1/2 cup brown sugar, butter, salt, eggs, cinnamon, nutmeg and 3/4 cup pecans. Stir well, making sure butter melts.
- Zest one orange and squeeze the juice from it. Add zest and 1/4 cup juice to sweet potato mixture and blend well.
- Cut remaining oranges in half and remove insides, leaving 8 outer shells. Rinse and dry each shell and trim as needed so they will sit flat, cut sides up, on a baking sheet.
- Combine remaining pecans and brown sugar and sprinkle over each cup.
- Bake for 20 minutes and serve hot.
