We made these when I was a teenager after baking gingerbread in orange rinds over a fire, on a Girl Scout campout. In the first attempt the marshmallows ignited under the broiler.
Servings: 12Prep Time: 1 1/2 hours Cook Time: 30 minutes
6 sweet potatoes, unpeeled
1/2 stick butter, softened
1/4 cup orange juice
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 cup chopped pecans
6 large oranges (heavy for their size)
Preheat oven to 375 degrees F.
On foil-lined baking sheet, bake potatoes until tender (about an hour). Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice, brown sugar, salt, ginger, cinnamon and pecans and mix until incorporated.
For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
Fill each orange shell with the potato mixture and bake in a baking dish at 350 degrees until hot – 20 minutes. Top off with the marshmallows & continue to bake until they are browned. They can be browned under the broiler if you watch them carefully.
You can prepare this up to 3 days ahead of time and it travels well.
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