Brandy And Orange Mashed Sweet Potatoes In Orange Cups Food

MIMI'S SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated.
• For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
• Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted.

SWEET POTATO ORANGE CUPS

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 25-30 minutes. Drain., In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside. , Preheat oven to 350°. Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.) Spoon sweet potato mixture into shells. Place four marshmallows on top of each. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until heated through, 20 minutes. If desired, top with toasted pecans.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Preheat the oven to 400 degrees F. Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a baking sheet in the oven and bake for 1 hour.
• Let the yams cool for several minutes, then cut in half and scoop out the fluffy insides into a large bowl (I love eating the high fiber skin as a snack). Mash the yams with the butter, brown sugar or maple syrup, evaporated milk and salt until creamy and fluffy.
• Cut the oranges in half and slice a very thin disk from the bottom so they rest flat; the skins are going to be the "bowls." With a paring knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for a cranberry sauce recipe or just enjoy as a snack.
• Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight).
• Preheat the oven to 350 degrees F. Place the orange cups on a baking sheet and bake until the marshmallows are golden, 20 to 25 minutes (see Cook's Note). Serve.

ORANGE WHIPPED SWEET POTATOES

Steps:

• Place sweet potatoes and 2-1/3 cups orange juice in a large saucepan or Dutch oven. Cover and bring to a boil. Boil for 35-45 minutes or just until potatoes are tender. Drain and place in a large bowl. Mash potatoes with the brown sugar, butter, salt, nutmeg, ginger and remaining orange juice.

SWEET POTATOES IN ORANGE CUPS

Steps:

• Combine sweet potatoes, butter, salt and orange juice.
• Mix well.
• Cut oranges in halves, crosswise and remove juice and pulp.
• (Use part of this juice to mash in the potatoes.) Scrub shells well.
• Fill with the mashed potatoes and decorate with marshmallows.
• Bake in hot oven.
• 400F about 15 minutes.

MASHED SWEET POTATOES WITH ORANGE ESSENCE

Steps:

• Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
• In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

MASHED YAMS IN ORANGE CUPS

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

ORANGE PRALINE SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• In a large bowl mash sweet potatoes, add orange juice, orange zest, brandy, salt, ginger, pepper, tbsp of butter and egg.
• Beat with mixer, then spoon potatoes into pie plate, or 10-inch quiche pan.
• In a small sauce pan add 3 tbsp butter, brown sugar, cinnamon. Cook stirring frequently. Spread on potatoes and sprinkle with pecans.
• Can be refrigerated overnight. Do not put pecans on if you do this.
• Bake covered for 15 minutes and uncovered for 15 minutes.