Sweet Potatoes in Orange Cups

Each year at Thanksgiving time, thousands of pounds of sweet potatoes are cooked and consumed. There's no need to do that same-old same-old, though -- this recipe is delicious and eye-appealing, making it a real hit at your Thanksgiving Day table.

Hands-On Time: 20 minutes
Ready In: 1 hour 20 minutes
Yield: 8 servings

Ingredients
2 large sweet potatoes - about 2 pounds
3/4 cup packed brown sugar - divided
1 stick butter
1 teaspoon salt
2 large eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 large oranges
1 cup chopped pecans – divided

Directions

1. Preheat oven to 450ºF.
2. Scrub potatoes and prick with the tines of a fork in several spots.
3. Place in oven on a baking sheet and bake for 1 hour. Reduce heat to 350ºF.
4. Let potatoes cool slightly and remove peel. Mash with a fork in a large bowl.
5. Add 1/2 cup brown sugar, butter, salt, eggs, cinnamon, nutmeg and 3/4 cup pecans. Stir well, making sure butter melts.
6. Zest one orange and squeeze the juice from it. Add zest and 1/4 cup juice to sweet potato mixture and blend well.
7. Cut remaining oranges in half and remove insides, leaving 8 outer shells. Rinse and dry each shell and trim as needed so they will sit flat, cut sides up, on a baking sheet.
8. Combine remaining pecans and brown sugar and sprinkle over each cup.
9. Bake for 20 minutes and serve hot.

See all recipes from Anne Coleman's "Short Order Mom" blog.