Mashed Sweet Potatoes in Orange Cups Recipe

Mashed sweet potatoes, spiced with Ceylon cinnamon and freshly ground nutmeg, nestled in orange skin cups... This was our favorite side dish at the Thanksgiving table and we will surely make it again, this coming winter. Holiday party guests/fellow attendees are sure to be delighted by the artful presentation of this dish.

Ingredients

• 6

  sweet potatoes

• 6 large

  oranges

• 4 tablespoons

  butter or vegan butter

• 1 teaspoon

  Ceylon cinnamon

• 1 teaspoon

  freshly ground nutmeg

• 1 tablespoon

  molasses

• 1/4 cup

  orange juice

• Fleur de sel salt, to taste

• 1/2 cup

  toasted, desiccated coconut, for garnish

Directions

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Wash and dry sweet potatoes.

Poke a few holes all over each sweet potato with a fork and individually wrap with aluminum foil, shiny side in.

Place wrapped sweet potatoes on a baking sheet and bake in preheated oven for about an hour or until sweet potatoes can be poked all the way through with a fork without creating much resistance.

While potatoes are baking, slice each orange in half and carefully remove with pulp with a paring knife.

Once potatoes have finished cooking, carefully peel back aluminum foil and allow potatoes to sit until cool enough to handle.

While potatoes are still warm, cut in half, and remove skin from flesh.

Place potato flesh in a large mixing bowl with butter and mix on medium speed with a paddle attachment until all butter has melted.

Add cinnamon, nutmeg, molasses and orange juice, beating until smooth.

Season with fleur de sel and add equal amounts of mashed sweet potato to each orange cup.

Top each sweet potato cup with a sprinkling of toasted desiccated coconut.