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Nutrition Facts

Serving Size 1 (449g)

Recipe makes 6 servings

Calories 883
Calories from Fat 412 (46%)
Amount Per Serving %DV
Total Fat 45.8g 70%
Saturated Fat 21.2g 105%
Monounsaturated Fat 16.0g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 151mg 50%
Sodium 300mg 12%
Potassium 871mg 24%
Total Carbohydrate 117.7g 39%
Dietary Fiber 9.1g 36%
Sugars 92.1g
Protein 7.7g 15%

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Thanksgiving 2007

Baker424

Sweet Potato Oranges

Recipe #197623 | 50 min | 20 min prep | add private note

By: Blon-Dish
Nov 25, 2006

Adapted from AllRecipes: A beautiful and unique way to serve sweet potatoes - absolutely delicious, too! Note: It is easiest to remove the flesh of the oranges using your bare (clean) hands vs. a spoon! The filled oranges can be made a day ahead and brought to room temperature before adding streusel topping and heating. Be sure to cut the oranges so that they are fairly stable and will not roll over into the water when baking.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Bake in preheated oven for 30 minutes.

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