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Sweet Potatoes In Orange Baskets Recipe
|Navel orange||4 Large|
|Unsalted butter||8 Teaspoon, 2 tablespoon softened and 2 tsp cut into bits|
|Sweet potatoes||4 Large, boiled, peeled and mashed|
|Pepper white||1⁄2 Teaspoon|
|Grated lemon rind||1⁄4 Teaspoon|
|Finely chopped walnuts||2 Tablespoon|
Serving size: Complete recipe
Calories 1467 Calories from Fat 507
% Daily Value*
Total Fat 59 g90%
Saturated Fat 24.2 g121%
Trans Fat 0 g
Cholesterol 297.5 mg
Sodium 8164.8 mg340.2%
Total Carbohydrates 227 g75.6%
Dietary Fiber 38.3 g153.1%
Sugars 93.8 g
Protein 28 g56.2%
Vitamin A 1766.5% Vitamin C 810.2%
Calcium 60% Iron 38.5%
*Based on a 2000 Calorie diet
With a sharp heavy knife, cut a 1-inch-deep slice from the stem end of each orange; discard cut slice.
Squeeze the oranges, saving the juice for some other purpose.
With a small sharp knife, scrape and cut away the pulp and membranes from the orange shells, keeping the shells intact and as regular in shape as possible.
Set the shells side by side in a baking dish just large enough to hold them.
In a large mixing bowl, beat the softened butter into the mashed sweet potatoes, then beat in the egg, salt, white pepper, and lemon rind.
Taste for seasoning.
Fill each orange basket with the potato mixture, swirling the tops attractively with a rubber spatula.
Sprinkle the filling with the walnuts, and dot with the butter bits, dividing the bits equally among the baskets.
Bake in the center of the oven for 45 minutes, until the tops are lightly browned.