Vince and Joe's Gourmet Markets

• Print this recipe
• Return to recipes...

Sweet Potato Orange Cups

Serves: 2468

• Oranges
• Sweet potatoes cooked & cubed
• Pineapple diced
• Orange juice, fresh
• Unsalted butter softened
• Brown sugar
• Eggs beaten
• Cinnamon
• Salt

• Pecans chopped
• Unsalted butter
• Brown sugar
• Unsalted butter
• Light corn syrup
• Salt
• Bourbon
• Vanilla

---

DIRECTIONS:
1. Preheat the oven to 400º F degrees. Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let rest until just cool enough to handle.
2. Lower the oven to 375º F degrees. Make the orange cups by first slicing 1/8 of an inch off the bottom and 1/3 off of the top then scoop out the pulp, leaving only the shell. Reserve all of the juice from the pulp and set aside.
3. While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add pineapple, orange juice, butter, brown sugar, eggs, cinnamon and salt, and mix well.
4. Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 45 minutes.

Topping:
1. Meanwhile prepare topping. Toast pecans in sauce pan over medium high heat for 2 minutes, or until aromatic. Add butter, sugar, corn syrup, and salt. Cook until syrupy.
2. Remove from heat and add bourbon and vanilla. Return to heat for 1 minute, spoon mixture over the baked cups. Serve.