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11/26/2013
Sweet Potato Orange Cups
Delicious recipe for all your holiday meals.
Sweet Potato Orange Cups
Sweet potatoes in orange cups 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. Hands-On Time: 20 minutes Ready In: 1 hour 20 minutes Yield: 8 servings Ingredients 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 Directions Preheat oven to 450F. 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 350F. 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.
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Located in Springville, California at the foot of the Sierra Nevada Mountains, Pleasant Valley Ranch is part of the Great San Joaquin Valley, which produces as much as 48% of the food supply for the United States.

Pleasant Valley Ranch has been family-owned and operated since 1937. The mail order business for our award-winning, certified organic oranges and other produce was established over 70 years ago, and our family has been raising oranges in this region for over 100 years
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