A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Baked Sweet Potato Orange Cups

Baked Sweet Potato Orange Cups

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.

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This story was published on Oct 28, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.