Sweet Potato Orange Cups

By seo53

Ingredients

• Prepare:
• For the cups;
• 4 cups canned sweet potatoes, drained
• 1 cup fresh pineapple, diced
• 1 cup orange juice (from prepared orange cups)
• 1/4 cup unsalted butter softened
• 1/4 cup brown sugar
• 2 eggs, beaten
• 1 tablespoon ground cinnamon
• 1 teaspoon kosher salt
• For the Topping;
• Toast; add:
• 1 cup pecans,chopped
• 1/2 stick unsalted butter (4 tablespoons)
• 1/4 cup brown sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon kosher salt
• Off Heat, stir in:
• 1/4 cup bourbon
• l teaspoon vanilla extract

Details

Servings 8

Preparation

Step 1

Preheat oven to 375".
Prepare oranges by first slicing 1/8" off the bottom of each (this keeps them from rolling over). Flip the orange over, remove the top third, and scoop out and juice the flesh, reserving juice for the potato filling.
Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with potato mixture, then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile, prepare the topping. 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 baked orange cups.

480 calories
23g total fat
60g carbs
4g fiber
6g protein