Scooping out oranges and trimming the edges into decorative little baskets to be filled with fluffy souffled sweet potatoes was a popular–if fussy–way to serve this southern specialty in the thirties and forties. We had fun adapting this version of the dish which “The Southern Cook Book” author Marion Brown borrowed from Mrs. John S. Montgomery. Montgomery once served the cups at the Terrace Tea House in Thomasville, Georgia.
Makes 8 servings
- 2 large sweet potatoes, baked, peeled and whipped
- 1/2 tsp salt
- 1 Tbsp butter
- 1 egg
- 1 Tbsp fresh-squeezed orange juice
- 2 tsp grated orange zest
- 4 oranges, cut in half
- Marshmallow fluff
- Orange zest
- Bake yams at 350 until soft. Remove skins and any fibers and discard. Whip yams.
- Cut oranges in half, squeezing out juice. Measure out 1 Tbsp of orange juice. Set aside
- Season yams with salt and butter. Mix in beaten egg, orange zest and 1 Tbsp of orange juice.
- Scoop pulp out of oranges.(You may wish to scoop out some of the white pith too, but be careful not to punch holes through the baskets.) Snip edges of oranges into decorative pattern and set finished baskets on a parchment-lined cookie sheet. Preheat oven to 350. Fill baskets with sweet potato mixture; top with dollops of marshmallow fluff, or, mini marshmallows. Sprinkle with tiny amount of orange zest. Bake in oven about 1/2 hour.