Easy Recipes Diet Sweet Potato Orange Cups
Bring to a boil. Reduce heat; cover and cook just until tender, 15-20 minutes. Drain. In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside. Preheat oven to 350°. Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.)
Sweet Potato Orange Cups Recipe
Then slice open and scrape sweet potato flesh into a large mixing bowl. Add butter, cream, orange juice, brown sugar, cinnamon and salt to the sweet potatoes. Let butter melt a bit and then whip until fluffy with a hand or stand mixer. Taste and then re-season as necessary. Place orange cups in an 9″ x 13″ baking pan.
Savory Sweet Potato Cups Easy sweet potato
Bring to a boil. Reduce the heat. Cover and simmer until the sweet potatoes can easily be pierced with a knife or fork, 25 to 30 minutes. Drain. Preheat your oven to 350°F. When the sweet potatoes have cooled enough to handle, peel them and cut into 1/2-inch slices. Arrange the slices in a greased shallow 3-quart baking dish.
Festive Sweet Potato Orange Cups Food Gal
Place on a foil- lined baking sheet and bake 1 hour. Let sweet potatoes cool several minutes, cut in half and scoop out insides into a large bowl. Mash with butter, brown sugar, evaporated milk.
Sweet Potato Orange Cups The Curvy Carrot
directions. Combine sweet potatoes, butter, salt and orange juice. Mix well. Cut oranges in halves, crosswise and remove juice and pulp. (Use part of this juice to mash in the potatoes.) Scrub shells well. Fill with the mashed potatoes and decorate with marshmallows. Bake in hot oven. 400F about 15 minutes.
My Father's Favorite Sweet Potato Orange Cups Sed Bona
Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let rest until just cool enough to handle. Reduce the oven temperature to 350°F. Make the orange cups by cutting the oranges in half and scooping out the pulp, leaving only the shell. Set aside.
My Father's Favorite Sweet Potato Orange Cups Sed Bona
Preheat oven to 350 degrees. After baking the sweet potatoes, let cool slightly, then scoop out the sweet potato from the skins. Place in a bowl and mashed with a fork. Discard the skins. This can be done the day before if you'd like. Add melted butter, vanilla, and brown sugar to the bowl of sweet potato. Mix well.
The Pastry Chef's Baking Sweet Potato Breakfast Cups
The Directions. Bake the Sweet Potatoes. Preheat oven to 400°F. Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a sheet tray in the oven and bake for 1 hour. Make Sweet Potato Filling. Let yams cool for several minutes, cut in half and scoop out the fluffy insides (P.S.
Sweet Potatoes In Orange Cups Food Network Kitchen
Instructions. Preheat oven to 400º F. Place raw sweet potatoes on baking sheet and bake until tender (about 1 hour). Remove and let cool a bit. Cut the 3 oranges in half and scoop out all fruit and pulp (save to make the recipe's orange juice!) Place orange shells on cookie sheet.
My Father's Favorite Sweet Potato Orange Cups Sed Bona
Place the orange halves on a parchment lined baking sheet. Drain the cooked sweet potatoes. Off-Heat, put 3 tablespoons of butter in the still hot pan and cover with the drained potatoes. Add the vanilla, ⅓ cup sugar, orange juice and the milk/egg mixture. Using a hand mixer beat on low until blended.
Sweet Potato Egg Cups > Feel Great Now!
Reduce heat to medium; cook until thickened, about 5 minutes. Drizzle over potatoes. In a small bowl, combine oats, sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over potatoes. Bake, uncovered, at 350° for 30 minutes.
My Father's Favorite Sweet Potato Orange Cups Sed Bona
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.
For the Love of Food Holiday Sweet Potato Stuffed Orange Cups
Preheat oven to 375 degrees F. Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated. For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon.
Sweet Potato Orange Cups Recipe How to Make It
Ingredients (for one dozen) 2 large sweet potatoes (preferably white-fleshed, approximately 400 g each); thoroughly washed 1 ½ cups granulated sugar (approximately 300 g) ½ cup water (250 ml) Choice of flavouring (quantities for one batch): ½ cup strained strawberry or other fruit jam OR ½ cup shredded dry coconut OR 2 tbsp orange blossom water, or orange zest, or lime zest, or vanilla.
My Father's Favorite Sweet Potato Orange Cups Sed Bona
Cut 1/2 inch off one end of each orange and spoon out flesh. Place orange shells into a deep casserole dish. Mix sweet potatoes, white sugar, 1/2 cup softened butter, orange juice, eggs, vanilla, and orange zest in a large bowl with an electric mixer until smooth. Spoon into orange shells. Combine remaining 1/2 cup butter, brown sugar, pecans.
Orange Sweet Potato PattyCooks
Preheat oven to 350 degrees F. Working over a bowl, remove all pulp, membrane and juice from each orange using a grapefruit knife. Discard membrane. Arrange the orange cups in a cupcake pan or a 9x13-inch baking dish. In a medium bowl, mash sweet potatoes and add cream, salt, and brown sugar. Stir to combine.
