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Sweet Potatoes in Orange Shells II (D/P, TNT)
Source: "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family," by Judy Bart Kancigor
Serves: 12

Stuffed Cups:
6 navel oranges, sliced in half crosswise

Sweet Potato Casserole Filling:
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)

Preheat the oven to 350°F.

Make Cups:
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.

Make Sweet Potato Casserole Filling:
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.

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.

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.

Top with sprinkles if using, and serve.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A