October brings with it many changes… pumpkins find their way onto the doorsteps of children waiting to carve them into scary jack-o-lanterns. Front doors are adorned with fall wreaths made out of last year’s colorful fallen leaves. Stores smell of cinnamon and although it looks completely silly, especially in sunny Florida, mannequins are decked out in winter clothing.
October to me means family togetherness. It begins the season of family gatherings, football games and comforting meals. This week, Cashmere Apron is sharing some of our favorite comfort foods. Sweet Potato Stuffed Orange Cups have been a staple on my family’s table ever since I tied the knot 20 years ago. This recipe takes a little extra time to make but the finished product will leave you hearing lots of “oohs” and “aahs” and “yums.” It is a clever and tasty way to serve this ordinary spud.
Sweet Potato Ingredients
3 cups cooked sweet potato ( I use canned)
1 cup sugar
1/2 tsp. salt
2 eggs, beaten
1/4 cup butter, softened
1/2 cup whole milk
1 tsp vanilla
3 oranges cut in half and cleaned out
Mix all ingredient together and spoon into the cleaned out orange cups. Cover with topping.
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/4 cup softened butter
Mix topping ingredients thoroughly and sprinkle over sweet potato cups. Bake in a 350 degree oven for 35 minutes. Recipe makes 6 serving.