Average Rating: 4.666666TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 8 servings.Ingredients
- 3 large sweet potatoes (2 to 2-1/2 pounds), peeled and cubed
- 1 can (6 ounces) orange juice concentrate, thawed
- 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
- Chopped pecans, toasted, optional
Instructions
- 1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 25-30 minutes. Drain.
- 2. In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside.
- 3. Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.) Spoon sweet potato mixture into shells. Place four marshmallows on top of each.
- 4. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until heated through. If desired, top with toasted pecans.
Nutrition Facts
1 serving: 401 calories, 7g fat (3g saturated fat), 11mg cholesterol, 51mg sodium, 83g carbohydrate (48g sugars, 9g fiber), 6g protein.