This is a festive way of serving sweet potatoes. It can be made the day before and heated before serving. Use the scooped-out orange pulp for fruit salad or fresh orange juice.
- 6 medium sweet potatoes, cooked
- 3 tablespoons margarine
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ⅓ cup raisins
- 7½-ounce can crushed pineapple, drained
- 6 oranges, cut into halves
Peel and mash sweet potatoes with margarine, cinnamon, salt, and brown sugar. Stir in raisins and pineapple. Prepare orange cups by scooping out orange pulp or pressing out with a juicer, being careful to leave the shells intact. Pile hot mixture high in the orange shells. Place on a greased cookie sheet and heat in a preheated 350° oven for 15 minutes. Serve immediately.
Makes 12 orange cups.
Sweet potato balls: Roll mixture into balls. Tuck a pineapple chunk in center
of each, then roll in crushed cornflake crumbs. Bake in a 375° oven for 25–30