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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Sweet Potato Stuffed Oranges


2 cups              Sweet potatoes, cooked, peeled and mashed* (2-3 sweet potatoes)

1/2 cup             Brown Sugar

2                      Eggs, beaten

1/4 cup Heavy cream

1/4 Butter, softened

1/2 tsp Cinnamon

1/4 tsp Nutmeg

2 tsp Orange Zest

5 Large oranges, cut in half and scooped out

1 Tbl Fresh chives, thinly sliced

1/2 cup Toasted Almond Slices


Preheat oven to 350 degrees.

Combine hot sweet potatoes, sugar, brown sugar, eggs, cream, butter, cinnamon, nutmeg and orange zest in a bowl; mix thoroughly. Place the hollowed out orange halves on a lined baking sheet. Fill each half with the sweet potato mixture.

Bake for 20-25 minutes. Just before serving, sprinkle each serving with the sliced chives and toasted almonds

Yield: 8-10 servings

* To cook the sweet potatoes; Preheat oven to 375. Place the whole potatoes on a baking sheet and roast for 20-30 minutes. Turn each potato over once midway through the cooking time. Allow the potatoes to cool slightly so that they are easier to handles when peeling. Simply place the peeled sweet potatoes into a stainless steel mixing bowl, and using a stiff wire whisk, or potato masher, mash the potatoes.

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