Culinary school graduate and mother of three couldn’t find great and easy recipes to feed her kids when they were young, so wrote Weelicious: 140 Fast, Fresh & Easy Recipes. Then, when they were in school, she encountered another problem—finding interesting yet quick school lunches that her children would actually eat (anyone else have this same exact problem?!), so she wrote Weelicious Lunches: Think Outside the Lunchbox with More Than 160 Happier Meals. Most recently, to cement her status as a mom hero to other busy moms, she created One Potato, which delivers organic, family-friendly meals to your door, from spaghetti and turkey meatballs to polenta lasagna. Clearly, she knows a thing or two about making healthy food the entire family will love. That’s why we turned to her to share her favorite Thanksgiving side, Sweet Potatoes in Orange Cups.
Sweet Potatoes in Orange Cups
- 2 pounds sweet potatoes (you want to use potatoes that are really orange, also known as yams)
- 2 tablespoons butter
- 1 tablespoon brown sugar or maple syrup
- 1/2 cup evaporated milk
- 1/2 teaspoon kosher or sea salt
- 3 navel oranges
- mini marshmallows
1. Preheat oven to 400 degrees. Poke the yams several times with a fork or knife to pierce the skin.
2. Place on foil or a sheet tray in the oven and bake for 1 hour.
3. Let yams cool for several minutes, cut in half and scoop out the fluffy insides (I love eating the high fiber skin as a snack).
4. Mash the yams with butter, maple syrup, evaporated milk and salt until creamy and fluffy.
5. Cut the oranges in half and slice a very thin disk from the bottom so they rest flat. The skins are actually going to be the “bowls”.
6. With a pairing knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for cranberry sauce recipe or just enjoy as a snack.
7. Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight).
8. Preheat oven to 350 degrees.
9. Place on a sheet tray and bake for 20-25 minutes.