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Sweet Potatoes and Valencia Orange
By Melissa's Corporate Chefs


6 Organic Valencia Oranges
3 cups Garnet Sweet Potatoes (Cooked and mashed)
1 cup White Sugar
1/4 cup Melissa’s Orange Juice
2 Eggs - beaten
1 teaspoon Vanilla Extract
1 cup Butter (Soften and divide)
1 tablespoon orange peel - grated
1 cup Brown Sugar
1/2 teaspoon All-Purpose Flour
1 cup Pecans chopped


Preheat oven to 350°F. Bake for 30 minutes Prepare oranges by cutting tops off, 1/4 to 1/2 inch down.

Spoon out the flesh, leaving a shell. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel.

Spoon mixture into orange shells. Place in a deep casserole dish. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans.

Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.