These orange cups filled with sweet potatoes will make a terrific addition to your holiday table. They look festive and taste delicious, plus they are easy to make and can be prepared ahead of time.
FOR THE CUPS:
8 large smooth and unblemished oranges
Slice 1/8-inch off the bottom of each orange (so they don’t roll around when filled). Turn each orange over and cut off the top one-third of the orange. Very carefully, without puncturing the shell, scoop out all of the flesh. Set the shells aside, and reserve all juices to use in the sweet potato filling.
FOR THE FILLING:
4 cups canned sweet potatoes, well drained
1 cup fresh pineapple, finely diced
1 cup reserved freshly-squeezed orange juice
1/4 cup unsalted butter, softened
1/4 cup brown sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon freshly-grated nutmeg
3/4 teaspoon sea salt
Preheat oven to 375º. In a large bowl mash all of the filling ingredients together, blending well. Fill the prepared orange cups to the top with sweet potato filling, and arrange the cups on a rimmed baking sheet. (NOTE: May be prepared one day ahead to this point.) Bake 45 minutes, or until the tops begin to brown. Remove pan from oven, and top each cup with Nut Topping.
FOR THE NUT TOPPING:
1 cup chopped pecans, toasted over medium heat
4 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon sea salt
1/4 cup Knob Creek Kentucky Straight Bourbon Whiskey
1 teaspoon pure vanilla
Carefully toast nuts in a skillet over medium heat for 2-3 minutes or until lightly browned. Add butter, brown sugar, corn syrup and sea salt to the pan, stir to blend well, and cook just until the mixture becomes syrupy. Remove pan from heat and stir in the whiskey and vanilla. Cook the mixture over medium-high heat for 1 minute, then remove pan from the heat and divide the topping mixture equally over the baked orange cups. Return cups to the oven for 2-3 minutes to warm through; serve hot. — Serves 8
