Side Dishes
Sweet Potato Orange Cups
This show-stealing side dish will have you and your guests coming back for an encore. For a truly unique side, stuff decadent mashed sweet potatoes into hollowed-out oranges and top with a sweet caramel-pecan topping spiked with bourbon.
Ingredients
FOR THE CUPS, PREPARE:
FOR THE TOPPING, TOAST:
OFF HEAT, STIR IN:
Instructions
Preheat oven to 375°.
For the cups, prepare oranges by slicing ⅛-inch off the bottoms of each. Flip oranges over, cut off top third, and scoop out and juice the flesh; reserve juice for the filling.
Mash sweet potatoes, pineapple, reserved orange juice, softened butter, brown sugar, eggs, cinnamon, and salt. Fill cups with sweet potato mixture, then transfer to a baking sheet. Bake cups until tops begin to brown, about 45 minutes.
For the topping, toast pecans in a sauté pan over medium heat, 2 minutes. Add butter, brown sugar, corn syrup, and salt; cook until syrupy.
Off heat, stir in bourbon and vanilla. Return topping to medium heat for 1 minute, then spoon over baked orange cups and serve.
To scoop out the oranges, use a spoon to separate the pulp from the rind. Don’t pierce the bottoms!
To avoid the risk of igniting the bourbon, add it to the syrupy pecan mixture off heat.
Nutritional Facts
Nutritional Facts
Per orange cup
Calories: 434
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Cholesterol 77mg 25%
Sodium 444mg 18%
Carbs 52g 17%
Fiber 4g 16%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.