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.