Wednesday, November 18, 2009

Sweet Potatoes with Marshmallows in Orange Cups

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This is an integral part of the Thanksgiving menu posted a couple of days ago.  You can either cook the puree as a casserole or scoop into orange cups topped with marshmallows and pecans for a stunning presentation.  Either way its a delicious side dish for Thanksgiving!


Serves 6

Ingredients

4 large sweet potatoes (about 4 lbs.), peeled and cut into chunks

 1/2 cup  milk

1/4 cup orange juice

4 Tbsp unsalted butter

2 Tbsp brown sugar

1 tsp kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 bag (16 oz.) large marshmallows

4 large oranges

Pecans

Directions


1. Preheat oven to 350ºF.

2. Place sweet potatoes in a medium-size pot. Cover with cold water. Bring to a boil over medium-high heat. Lower heat to a simmer and cook until fork-tender, about 20 to 25 minutes. Drain.

3. Meanwhile, in a small saucepan, heat milk and butter until warm but not simmering.

4. Return the potatoes to the pot and add warm milk mixture, orange juice, sugar, salt, cinnamon and nutmeg. Using a handheld mixer, whip until creamy. Add more milk if necessary.Transfer to a greased 4-quart baking dish.  Top with marshmallows, spacing them about 1 inch apart and pushing halfway in.

5. Bake until marshmallows are golden brown, about 30 minutes.

6. If you want to go all out, cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Use the juice for the puree. Scoop out pulp; . Place orange cups on 2 baking sheets. Divide sweet potato mixture equally among cups. Top each with a marshmallow and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

Double or triple the recipe depending on the number of guests. Correct the spices

5 comments:

  1. We love this dish, I still have a photo of one you made us for thanksgiving back in 2006. DELICIOUS!

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  2. I thought about you and was actually going to write something about your initiation to this dish but ran out of time. Im sorry i didnt now. Please know that every Thanksgiving when I serve this dish I will think of an Australians and a South African having sweet potatoes with marshmallows for the first time! (and liking it)

    ReplyDelete
  3. Wow, this is a stunning presentation. I really like the idea of using the orange cups.

    ReplyDelete
  4. I had, I thought, posted a comment here a few days ago...hmm. did it go through? Still not sure about the open id etc. let me know if you get this one?

    ReplyDelete
  5. I used to make this side dish for years. It looks so pretty and elegant and tastes good, too. Not hard to make, either. I'm dusting off my recipe (from the Chicago Tribune in the days of yore) and will make it this year. Thanks for the lovely photo.

    ReplyDelete

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