Ingredients

The following ingredients have 8 Servings
  • 2 medium sweet potatoes
  • 1 large egg
  • 3 tablespoons unsalted butter
  • ¼ cup whole milk
  • ⅓ cup granulated sugar
  • 2 tablespoons orange juice, (fresh squeezed)
  • ¼ teaspoon pure vanilla extract
  • 4 oranges
  • ½ cup pecans
  • 1 tablespoon super fine granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ tablespoon unsalted butter
  • pinch good sea salt

Instruction

  • To make the pecans place a medium size non-stick skillet over medium heat. Melt ½ tablespoon unsalted butter in the skillet and add the pecans. Toss to coat. Combine 1 tablespoon sugar with ½ teaspoon cinnamon and sprinkle over the buttered pecans. Turn down the heat to medium-low and cook stirring constantly until the sugar melts and the pecans become shiny. This should only take a few minutes. Sprinkle with sea salt an place the sugared pecans on a parchment lined baking sheet to cool. Set aside.
  • Peel the sweet potatoes and cut each into three equal pieces. Place the potatoes in a medium saucepan and cover with water. Heat on medium-high until they come to a boil. Reduce heat to maintain a simmer and cook until fork tender, 15- 20 minutes.
  • Preheat oven to 350°F.
  • In a one cup measure, whisk together the milk and egg. Set aside.
  • Cut the oranges in half and scoop out the pulp and juice. (I used a grapefruit spoon) Reserve 2 tablespoons of the orange juice to add to the potatoes. Slice off a tiny portion of the bottom of each orange half to help it sit flat without tipping over. You don't need to trim very much. Place the orange halves on a parchment lined baking sheet.
  • Drain the cooked sweet potatoes. Off-Heat, put 3 tablespoons of butter in the still hot pan and cover with the drained potatoes. Add the vanilla, ⅓ cup sugar, orange juice and the milk/egg mixture. Using a hand mixer beat on low until blended. Divide the mixture between the 8 orange halves. You may have a little left over and if so, scoop into a small ramekin coated with cooking spray bake with the oranges.
  • Bake at 350°F for 30 minutes. Remove from the oven and top with the cinnamon pecans. Serve warm or room temperature.