Provided by: Quincy L. Vidrine, M. Ed, CHC
6 small sweet potatoes (about 2 – 3 pounds total)
4 large navel oranges
1 (14 ounce) can sweetened condensed milk
3 Tablespoons melted butter
2 teaspoons vanilla extract
2 teaspoons orange zest
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
½ cup chopped pecans
1. Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes on an aluminum foil-lined baking sheet. Bake for 45 minutes or until tender. Let stand 20 minutes. Reduce oven temperature to 350 degrees Fahrenheit.
2. Cut oranges in half crosswise. Scoop out pulp using a spoon, leaving peel intact. Reserve orange pulp for another use.
3. Peel sweet potatoes, and place potato pulp in a large bowl. Add sweetened condensed milk and next 7 ingredients. Beat at medium speed with an electric mixer until smooth, stopping occasionally to remove any tough fibers, if necessary. Spoon about ½ cup mixture into each orange cup. Place orange cups in a 13 x 9 inch baking dish.
4. Bake at 350 for 20 minutes. Remove from oven, and top with pecans. Bake another 5 minutes until pecans are toasted. Remove from oven and serve warm.
The LSU AgCenter and the LSU College of Agriculture