Yield: 6 servings.
4 cups sweet potatoes, peeled and cubed
6 large oranges
½ cup dark brown sugar
2 eggs, beaten
½ teaspoon salt
4 tablespoons salted butter, softened
½ cup whole milk
½ teaspoon vanilla extract
2 cups mini marshmallows
Preheat oven to 325°. In a medium saucepan, add sweet potatoes and enough water to cover potatoes. Cook over medium-high heat until tender; drain and mash.
Cut ⅓ off the top of each orange and scoop out fruit with a spoon. Place orange cups in a 9 x 13-inch baking dish.
In a large bowl, mix together the sweet potatoes, brown sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Fill each orange cup with sweet potato mixture and top with marshmallows.
Bake 30 minutes, or until the topping is lightly browned.
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
Pastel dyed eggs dotting the landscape are a sure sign that winter is winding down, but as every gardener knows, patience is key: Spring doesn’t necessarily begin when the Easter sermon ends.
