Bake: 30 mins
- 4 lb. sweet potatoes, peeled and halved
- 5 large oranges, preferably navel
- 4 Tbsp. unsalted butter
- 1 tsp. chopped, seeded canned chipotle pepper
- Salt and pepper
2.) While potatoes are cooking, cut 4 oranges in half and carefully remove pulp and juice. Place orange halves in a large muffin pan to stand them up, or arrange in a large baking dish; set aside.
3.) Preheat oven to 350 degrees F. Puree potatoes in a food processor until smooth. Add butter, chipotle and zest and juice of remaining orange; puree. Season with salt and pepper.
4.) Pipe or spoon puree into orange shells and bake for 30 minutes.
Per serving: 280 Cal., 6g Fat (4g Sat.), 15mg Chol., 9g Fiber, 4g Pro., 54g Carb., 285mg Sod.
Recipe via All You Magazine