I made this for the first time this past Thanksgiving. I expect to be making it for many years to come. It is amazing how good these orange cups taste!
The original recipe is actually called “Sweet Potatoes with Grand Marnier, in Orange Cups,” but I leave out the Grand Marnier (and compensate with a little extra of the juice from the oranges).
Shopping list (ingredients that may not be on hand)
deep-red sweet potatoes
Menu planning tips
You may want to save (freeze) orange cups in advance, since there is ample filling.
I cut the recipe in half just fine, though, and the filling matched available oranges pretty closely.
Leave time for baking the sweet potatoes, which will take 45 minutes to an hour.
Bake sweet potatoes on tin foil, not straight on the rack–they ooze.
Update from 2014: I don’t think you need to spray the muffin tin with cooking spray. I think I simply forgot when I made them for this post/2013 (and they were fine). Thanksgiving 2014, I sprayed the tin, as per directions, and the orange cups were not quite as pretty.
Passionate Vegetarian by Crescent Dragonwagon, page 813 in 2002 edition.