Spatula Diaries: On the side—Sweet potatoes meet oranges

This is the first in a series about Thanksgiving dishes. 

Christmas decorations may be out in full force, but cooks throughout the region are turning their focus to Thanksgiving. The big question is: What traditions will you bring back to the table, and what new dishes will make the cut? In this first of four Thanksgiving-themed blog posts, let’s talk sweet potatoes—that yummy local tuber most of us serve in one form or another during the holidays.

Sweet potatoes, God bless ‘em, add color to a plate that can otherwise look overly beige (turkey, dressing, crunchy casseroles). We love their round, full flavor and their ability to be taken in savory or sweet directions. My favorite version involves a simple mash of sweet potatoes blended with just a few ingredients and then baked in a fresh orange shell. My family has served sweet potatoes like this for ages, and I still remember my grandmother painstakingly removing every bit of pulp from the orange shell to create a smooth and flawless vessel. Perfection was her aim, but the truth is, leaving pulp and orange bits behind is the way to go. It adds a fabulous layer of citrus flavor.

Slice fresh oranges in half, remove the flesh and reserve for another use. You can even add orange sections to the puree. Use any formula you like for the potatoes. Mine is super simple and not too sweet.

Sweet potatoes in orange shells
4 oranges, halved with flesh removed
4 cups cooked, mashed sweet potatoes
2 tablespoons butter
1 generous tablespoon maple syrup
½ teaspoon ground cinnamon
salt and pepper to taste

Mix the sweet potatoes, butter, syrup and spices until combined. Fill the eight orange halves with the sweet potato puree and top with mini-marshmallows or a combination of chopped pecans, brown sugar and cold butter cut into tiny pieces. Bake at 350 degrees for 20-25 minutes or until heated through and browned.

What are you doing with sweet potatoes this Thanksgiving? Leave us a comment below or share your favorite recipe on 225’s Facebook page.

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