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Sweet Potatoes in Orange Cups
Contributed by: Kevin Lewis
2 cups mashed, cooked sweet potatoes (from 16-ounce can is OK)
4 TBS butter
1â�„2 cup brown sugar
1â�„4 cup sugar
1â�„4 tsp. nutmeg
2 tsp. cinnamon
1â�„4 tsp. ground cloves
2 tsp. vanilla extract
1â�„4 cup orange juice
1â�„4 cup milk
1â�„2 cup chopped pecans
10 large marshmallows
Cut oranges in half and remove pulp and membrane. Reserve 1â�„4 cup juice.
Add butter, sugars, spices, vanilla extract, orange juice and milk to hot potatoes. Add eggs, one at a time, mixing well after each addition. Stir in pecans.
Fill orange cups with potato mixture, and place upright in a 9 x 13 inch pan.
If needed to keep oranges upright, place crinkled aluminum foil between them. Oranges may be refrigerated at this point for up to two days.
Bring oranges to room temperature, and bake in a preheated 350 degree oven for 30 minutes. Remove from oven, and place a marshmallow in the center of orange cup.
Return to oven, and bake about five more minutes until marshmallows are soft and lightly browned.
(For variation, add any of these to the potato mixture: one cup raisins, one cup drained, crushed pineapple or two tsp. freshly grated lemon zest.)
(This recipe was contributed as part of a "Cook of the Week" feature.)