Sweet Potato Orange Cups

Nov 21st
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Happy Thanksgiving everyone! If you haven’t already gone out and bought all your grocery’s for tomorrow, I highly recommend you go and buy all the ingredients for these little gems! If you have gone shopping and have all your item’s, you can make these for Christmas. The hardest part in making these is hollowing out the oranges. You then bake the red candied potatoes and mash them with real butter and heavy cream. You add in cinnamon, nutmeg, brown sugar, and salt. You stuff the oranges with the mashed sweet potato and top them with bourbon pecan glaze. I cannot wait for tomorrow! I am so thankful for my family and friends all over the world. May you all find peace, forgiveness, and love during this special time of year. I appreciate all your support you have shown me by reading my blog, I would personally like to thank Kelli Leslie for helping me with my latest photography skills, I really think these pictures came out the best of all that I have taken. Please leave me a comment and let me know what you think. As always thank you so much for your continued support and Happy, Happy, Thanksgiving! Love, Stacey

 

Sweet Potato Orange Cups:

12 oranges

10 red candied sweet potatoes or yams

1 cup heavy cream

1-1/2 sticks salted butter

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 cup brown sugar

Prepare oranges by first slicing off the bottom of each (this keeps them from rolling over). Flip the orange over, remove the top third, and scoop out all the pulp until there is a clean shell.

 

Next, bake your sweet potatoes at 350 for and hour and a half. Let cool peel and put in electric mixer with paddle attachment. Add the butter, heavy cream, brown sugar, cinnamon, nutmeg, and salt. Mix until all lumps are gone and the potatoes are smooth. If they look to dry add a little more heavy cream. With a small spoon, scoop and fill each orange cup to the very top. Place in a buttered casserole dish and top with the bourbon pecan glaze. I made these a day ahead of time.

 

Bourbon Pecan Glaze:

Toast; Add:

1-1/2 cups pecans, chopped

1 stick unsalted butter

1/2 cup brown sugar

1/2 cup light corn syrup

1/2 tsp salt

Off Heat, Stir In:

1/4 cup bourbon

2 tsp vanilla extract

Toast pecans in a saute pan over medium heat for 2 minutes, or until aromatic. Add the next 4 ingredients; cook until syrupy. Off heat, stir in bourbon and vanilla. Return to heat for 1 minute, then spoon mixture over the orange cups, bake at 375 until just heated through about 30 minutes. Enjoy!

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