Baked Sweet Potato Cups

Yield:
12 servings

A pretty little package that compliments any holiday meal

Ingredients:

  1. 3 lbs. medium-size sweet potatoes
  2. 6 large navel oranges
  3. 1/2 cup butter or margarine, melted
  4. 1/2 cup whipping cream
  5. 2 large eggs
  6. 1/2 cup brown sugar
  7. 2 tablespoons all-purpose flour
  8. 1/4 teaspoon baking powder
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 teaspoon ground ginger
  11. 1/4 teaspoon ground nutmeg
  12. 2 teaspoons grated orange rind
  13. 1 teaspoon vanilla extract
  14. 1/2 cup finely chopped pecans
  15. 1 tablespoon all-purpose flour
  16. 1 tablespoon brown sugar
  17. 1/4 teaspoon ground cinnamon
  18. 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.


TDS 3