Sweet Potato Oranges

Recipe View 5 mins Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View 15 mins Carefully slice approximately 1/2 inch off the top of each orange. Using a spoon or citrus reamer, gently scoop out the orange flesh, leaving the shells intact. Reserve the scooped-out orange segments for another use, such as a refreshing snack or smoothie. Place the hollowed orange shells in a deep casserole dish or baking pan. (15 minutes)

Recipe View 10 mins In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, 1/2 cup of the softened butter, orange juice, beaten eggs, vanilla extract, and orange zest. Using an electric mixer, blend the ingredients until the mixture is smooth and creamy. Carefully spoon the sweet potato mixture into the prepared orange shells, filling them evenly. (10 minutes)

Recipe View 5 mins In a separate small saucepan, combine the remaining 1/2 cup of butter, brown sugar, toasted pecans, and flour. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves and the butter melts completely, creating a luscious pecan crumble. (5 minutes)

Recipe View 5 mins Spoon the pecan crumble mixture evenly over the tops of the filled orange shells, ensuring each orange receives a generous topping. Pour approximately 1/2 inch of water into the casserole dish around the orange shells. This will help to keep the oranges moist during baking. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 30 minutes, or until the sweet potato filling is heated through and the pecan topping is golden brown and bubbly. Let cool slightly before serving. (30 minutes)