A classic side gets a tangy twist. Each year at Thanksgiving time, thousands of pounds of sweet potatoes are cooked and consumed. There's no need to do the same-old, same-old recipe, though. This one is delicious and appealing to the eye, making it a surefire hit at your next big gathering.
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
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.
- By Anne Coleman