Sweet Potatoes in Orange Cups
Level: Easy
Servings: 6
Nutrition Per Serving (1 of 6): Calories 232, Total Fat 6 g, Saturated Fat 3 g, Carbohydrates 43 g, Dietary Fiber 6 g, Sugar 16 g, Protein 4 g, Cholesterol 16 mg, Sodium 264 mg
Total Time: 1 hr 40 min Active Time: 15 min
For a recent kids' dinner party I host weekly, I made these sweet potatoes and nearly laughed when three kids pulled them from the oven and shouted "cupcakes!" The orange-and-white "cupcakes" looked festive and were devoured by children and adults alike. These charming bites take only minutes to assemble and are a fun, tasty presentation of classic sweet potato casserole.
Ingredients
- 2 pounds yams or sweet potatoes (choose those with a deep orange color, commonly called yams)
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar or maple syrup
- 1/2 cup evaporated milk
- 1/2 teaspoon kosher or sea salt
- 3 navel oranges
- Mini marshmallows, for garnish
Instructions
- Preheat the oven to 400F. Prick the yams several times with a fork or knife. Place them on foil or a baking tray and bake for 1 hour.
- Let the yams cool slightly, then cut in half and scoop the flesh into a large bowl. Mash or beat the flesh with the butter, brown sugar or maple syrup, evaporated milk, and salt until creamy and fluffy.
- Slice the oranges in half and trim a thin slice from the bottom so each half sits flat. Using a paring knife, cut around the inside edge and remove the fruit and pulp, collecting juice if desired; discard membranes and seeds.
- Spoon about 1/4 cup of the sweet potato mixture into each orange cup and top with several mini marshmallows. If preparing ahead, cover and refrigerate now.
- Preheat the oven to 350F. Arrange the filled orange cups on a baking sheet and bake 2025 minutes, until the marshmallows are golden brown. For a more toasted finish, broil for the final minute.
- Serve warm.
