Baked Sweet Potato Cups

A pretty little package that compliments any holiday meal

Yield: 12 servings

Ingredients

3 lbs. medium-size sweet potatoes

6 large navel oranges

1/2 cup butter or margarine, melted

1/2 cup whipping cream

2 large eggs

1/2 cup brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 teaspoons grated orange rind

1 teaspoon vanilla extract

1/2 cup finely chopped pecans

1 tablespoon all-purpose flour

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1 tablespoon butter or margarine, softened

Directions:

Bake sweet potatoes at 400 F. for 1 hour until tender; cool to touch. Cut in half lengthwise, and scoop out pulp.

Cut oranges in half, and remove membrane and pulp. Reserve pulp for another use, if desired. Beat potato pulp at medium speed until smooth.

Add 1/2 cup melted butter, whipping cream, eggs, brown sugar, flour, baking powder, cinnamon, ginger, nutmeg, orange rind and vanilla, beating until blended. Spoon evenly into orange shells, and place on lightly greased baking sheet.

Bake at 375 F. for 15 to 20 minutes. Combine pecans, flour, brown sugar, cinnamon and butter. Sprinkle evenly over cups, and bake 10 more minutes.

Please note that some ingredients and brands may not be available in every store.