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Saturday, November 12, 2011

Orange & Brandy Sweet Potatoes

This is a great recipe from Emeril that is as beautiful to serve as it is tasty.  The potatoes are very easy to prepare and the orange shells add some Thanksgiving color to your dinner plates and makes the potatoes easy to serve.

3 pounds Sweet Potatoes, about 6-7 large 
4 Large Oranges
Cinnamon/Sugar Mix (3 TB Sugar mixed with 1 tsp Cinnamon)
1 stick Unsalted Butter
1/2 cup Brown Sugar
3 Eggs
3/4 cup Orange Juice
1/2 cup Heavy Cream
1/4 cup Brandy
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt

Preheat oven to 400. Place potatoes on a baking sheet and bake about 1 hour until tender. Remove from oven and let rest until cool enough to handle. 

Reduce oven temp to 350. Cut oranges in half and scoop out the pulp, to make a serving "cup". Sprinkle the orange shells with a dusting of cinnamon and sugar and set aside.

Peel the potatoes and put into a large bowl. Discard the skins and any tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season to taste.

Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top. Bake until puffed and slightly golden, about 20 minutes.  Makes 8 servings       

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