Time-consuming, but delicious, beautiful, and a Thanksgiving tradition!
4 lb cooked, peeled sweet potatoes
2/3 cup orange juice
1 Tbsp orange zest (freshly grated)
5 Tbsp brandy or grand marnier
2 tsp salt
1 tsp ground ginger
12 Tbsp butter, divided
1 cup brown sugar, divided
3 egg yolks
1 cup chopped pecans (4oz)
1 tsp cinnamon
*Cut sweet potatoes in half and bake until soft. Let cool, and hollow into a large bowl.
*Mix potatoes (I use an electric hand mixer); add orange juice and zest, brandy, 1/4 cup butter, 1/3 cup brown sugar, and egg yolks. Beat until soft/smooth. Set aside.
*Cut off tops of oranges and a little off the bottom (to sit flat). Scoop out pulp (a spoon works best for this).
*Scoop sweet potato mixture into oranges.
*Topping: combine remaining butter, cinnamon, pecans, and brown sugar. Top oranges with mixture.
*Bake at 350 for 50 minutes.
from Jenn's kitchen