Sweet Potato Cups
by: Marc Haynes
3 large sweet potatoes (2 to 2-1/2 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup half-and-half cream
2 tablespoons butter
3/4 cup miniature marshmallows
1/4 cup Chopped Pecans
4 large oranges, halved
32 additional miniature marshmallows
1. Remove pulp from oranges, leaving a shell. (Save for mixture.)
2. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or just until tender. Drain.
3. In a large bowl, beat the sweet potatoes, orange pulp, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside.
Spoon sweet potato mixture into shells. Place four marshmallows on top of each.
4. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 for 20 minutes or until heated through.