Sunshine Sweet Potatoes:
3 large oranges, heavy with juice for their size
4 sweet potatoes, ½ lb. each
4 tsp. butter or margarine
4 tbsp. brown sugar
¼ tsp. salt
1 tbsp. brandy or maple syrup
Dash of nutmeg or allspice
Wash oranges, slicing in half. Squeeze and reserve juice from shells. Using a very sharp knife, cut a thin sliver from the bottom of each orange half, so it will balance flat on a plate. If the shell balances slightly off-center, don’t fuss about it. With the many foods at your festive table, no one will notice! Likewise, let Martha Stewart carve fancy scalloped edges on her orange shells; you have more important things to do! Set shells aside.
Scrub sweet potatoes, pricking with the tip of a sharp knife. Place on paper towel in microwave oven. Cook 18 min. at full power until soft. Peel while hot and transfer flesh to mixing bowl. Add butter, 2 tbsp. of the brown sugar, and salt; beat until fluffy. Gradually add ½ to ¾ c. of the reserved orange juice while continuing to beat sweet potato mixture until smooth. Fill orange shells with mixture and place on shallow glass dish. In a small bowl, combine remaining brown sugar, brandy or maple syrup, and spice, mixing well to dissolve sugar. Spoon an equal amount over the top of each shell. Cook, uncovered, about 4 min. or until hot. Decorate with a small clutch of fresh parsley on the side of each orange shell. Serves 6.
To Make Ahead: Prepare, cover, and refrigerate up to 1 day in advance. Microwave, covered, 10 min.
Note: Don’t try microwaving more than four yams or sweet potatoes at a time, and be sure each is approximately the same weight. To double this recipe for a larger crowd, I suggest you bake it in your conventional oven at 350 deg. F. for 20 min.
- Apologies: I’ve lost this recipe’s source!