• 6 oranges
• 3 cups cooked, mashed sweet potatoes
• 1 cup white sugar
• 1/4 cup orange juice
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup butter, softened, divided
• 1 Tbs grated orange peel
• 1 cup brown sugar
• 1/2 tsp all-purpose flour
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees.
2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
5. Bake in preheated oven for 30 minutes.

The post Sweet Potato Oranges appeared first on Postcards Magazine.

Ingredients

• 5 sweet potatoes
• ¼ tsp salt
• ¼ cup butter
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ½ cup white sugar
• 2 Tbs heavy cream
• ¼ cup butter, softened
• 3 Tbs all-purpose flour
• ¾ cup packed light brown sugar
• ½ cup chopped pecans

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, ¼ cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine ¼ cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

The post Gourmet Sweet Potato Classic appeared first on Postcards Magazine.