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Half as many large oranges as you have people to serve plus one extra orange for the rind and juice
Cut the oranges in halves, squeeze the juice with an electric juicer so that the shells remain completely empty.
Boil the sweet potatoes (yams) or roast them, cool, peel and mash with a potato masher, not the electric beater. Add the butter or margarine the brown sugar, salt, orange juice and grated rind, pecans and the wine.
Mix together and fill the orange half cups. Sara Moulton used a large ice cream scoop.
The sweet potato mixture should be in ice cream scoop shape above the orange cups.
Place on a baking sheet, bake at a preheated 350° oven for about 15 to 20 minutes until heated through. Remove from the oven, top each cup with miniature marshmallows, return to the oven and bake for a few moments until the marshmallows become golden and start to melt.
Poster's Notes:
I use Manischewitz red concord wine. Sara Moulton didn't use any wine.
Here is the recipe for the sweet potatoes I prepare. Sara Moulton gave a version on today's Food TV. They look beautiful on the Thanksgiving table and are delicious.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
8 to 10 sweet potatoes/yams
1/2 cup butter or butter flavored margarine
1/2 tsp. salt
1/2 cup orange juice
Grated rind of 1 orange
1/2 cup dark brown sugar
1/4 to 1/2 cup pecans, chopped
1/4 to 1/2 cup wine or sweet sherry
1 cup miniature marshmallows
If I have time, I roast them before chopping.