Louisiana Stuffed Oranges
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
sweet potatoes, or yams
|
|
| 4 | large |
oranges
|
*
|
| ½ | stick |
butter
melted |
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
pecans
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | ounce |
liqueur
grand marnier or cointreau, orange flavor |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
sweet potatoes, or yams
|
|
| 4 | large |
oranges
|
*
|
| 56.5 | g |
butter
melted |
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
pecans
|
|
| 1.3 | ml |
cinnamon
|
|
| 28.9 | ml/g |
liqueur
grand marnier or cointreau, orange flavor |
|
Directions
Bake yams at 350℉ (180℃). until tender.
Cut oranges in half.
Scoop out pulp and chop up half of it.
Peel yams, put into mixing bowl with chopped orange pulp, melted butter, sugar, nutmeg, cinnamon, half of pecans and Grand Marnier.
Mix well and stuff oranges. Sprinkle rest of pecans on top.
Bake at 350℉ (180℃). for 20 minutes.
