Sweet Potatoes in Orange Cups

 The Ozarks Mountaineer Pioneer Cookbook, p. 26

6 big oranges

2 cups of cooked and smashed sweet potatoes

1 cup sugar

Dash of salt

Butter

Marshmallows

Take oranges and cut them in halves. Scoop out the segments, removing the seeds and white membrane, and place in a baking dish. Pour a little water around about them, so they will not stick to the pan or scorch. 

This takes a while but it's easier than it sounds. Just cut around the orange guts with a knife and then sccop 'em out with your fingers.

Use the removed segments to mix with mashed sweet potatoes, adding sugar and a salt and some of the juice as flavoring. 

It's ok if the orange chunks are kind of big. This doesn't need to be a puree.

Into each orange cup lift the potato-orange mixture until they are all filled. Top with a small lump of butter and bake in a moderate oven for about 20 minutes, then take from oven, place a marshmallow on top of each cup. Return to oven until marshmallow is slightly melted and browned. 

I got big marshmallows because I was scared these would come out looking like Thanksgiving Boobs if I got little ones.

Arrange around the turkey, ham, or whatever you are serving, along with minted pears or pickled peaches.

I'm boring so I just put them on a plate.

My Rating: 5/5 "Loved this. A delicious and unique take on your traditional sweet potato casserole. When you're feeding a crowd it's nice that everyone can have their own little individual serving. And with all that sugar plus a marshmallow it's a wonderful sorry-not-sorry pleasure."