Sweet Potato-Stuffed Oranges
6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Prepare oranges by cutting tops off, 1/4 to 1/2 inch down, and cutting just enough off the bottom to allow the oranges to sit nicely.
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.
Makes 6 servings
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6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Prepare oranges by cutting tops off, 1/4 to 1/2 inch down, and cutting just enough off the bottom to allow the oranges to sit nicely.
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.
Makes 6 servings
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