Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/444/Baked_Sweet_Potato_Cups
Baked Sweet Potato Cups
A pretty little package that compliments any holiday meal
Yield: 12 servings
Ingredients
| 3 |
lbs. |
medium-size sweet potatoes
|
|
|
| 6 |
|
large navel oranges
|
|
|
| 1/2 |
cup |
butter or margarine, melted
|
|
|
| 1/2 |
cup |
whipping cream
|
|
|
| 2 |
|
large eggs
|
|
|
| 1/2 |
cup |
brown sugar
|
|
|
| 2 |
tablespoons |
all-purpose flour
|
|
|
| 1/4 |
teaspoon |
baking powder
|
|
|
| 1/2 |
teaspoon |
ground cinnamon
|
|
|
| 1/2 |
teaspoon |
ground ginger
|
|
|
| 1/4 |
teaspoon |
ground nutmeg
|
|
|
| 2 |
teaspoons |
grated orange rind
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
| 1/2 |
cup |
finely chopped pecans
|
|
|
| 1 |
tablespoon |
all-purpose flour
|
|
|
| 1 |
tablespoon |
brown sugar
|
|
|
| 1/4 |
teaspoon |
ground cinnamon
|
|
|
| 1 |
tablespoon |
butter or margarine, softened
|
|
|
Directions:
Bake sweet potatoes at 400 F. for 1 hour until tender; cool to touch. Cut in half lengthwise, and scoop out pulp.
Cut oranges in half, and remove membrane and pulp. Reserve pulp for another use, if desired. Beat potato pulp at medium speed until smooth.
Add 1/2 cup melted butter, whipping cream, eggs, brown sugar, flour, baking powder, cinnamon, ginger, nutmeg, orange rind and vanilla, beating until blended. Spoon evenly into orange shells, and place on lightly greased baking sheet.
Bake at 375 F. for 15 to 20 minutes. Combine pecans, flour, brown sugar, cinnamon and butter. Sprinkle evenly over cups, and bake 10 more minutes.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/444/Baked_Sweet_Potato_Cups