Tuesday, February 9, 2010

Sweet Potato Puree in Orange Shells

Prep: 30 mins
Bake: 30 mins
Serves: 8

  • 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
1.) Place sweet potatoes in a large pan, cover with cold water and bring to boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 45 minutes. Drain.

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

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.