Vanilla-Scented Sweet Potato Souffle In Orange Cups

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This is so pretty -- A seedless orange cut into a cup, filled with a sweet potato souffle mixture and baked until puffy and brown. A marshmallow on top is optional.

Shared by 352lillian,
Gainesville, FL

Ingredients

  • 4 large ripe seedless Navel or Temple oranges
  • 2 15-oz. cans sweet potatoes, drained
  • 1 tsp. vanilla extract
  • 2 oz. (4 Tbs.) butter
  • 1/4 C. fresh orange juice
  • 3 egg whites
  • 2-4 large marshmallows (optional)

Directions

Preheat oven to 350 degrees.

Cut the top third of the oranges off and scoop out the orange sections, reserving 1/4 C. orange juice. Pare bottom of each so they will sit firmly on a baking sheet without tipping

Drain sweet potatoes, cut them into cubes and force them through a potato dicer into a bowl. Stir in vanilla and butter and mix well. Whip egg whites until they form a soft peak. Gently fold into the potato mixture and spoon into the orange cups.

Bake 20 minutes, or until filling is hot and tops are golden brown.

Note: If desired, a large marshmallow, cut in half, may be placed cut side down before baking.

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