Ingredients
3 large sweet potatoes (2 to 2-1/2 pounds), peeled and cubed1 can (6 ounces) orange juice concentrate, thawed1/4 cup packed brown sugar1/4 cup half-and-half cream2 tablespoons butter3/4 cup miniature marshmallows1/4 cup chopped pecans4 large oranges, halved32 additional miniature marshmallowsChopped pecans, toasted, optional
Preparation
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15-20 minutes. Drain.
In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside.
Preheat oven to 350°. Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.) Spoon sweet potato mixture into shells. Place four marshmallows on top of each.
Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until heated through, 20 minutes. If desired, top with toasted pecans.
