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  • Erica Formby

    Mini Sweet Potato Souffle in Orange Cups. You will need. 3 large sweet potatoes (2 to 2-1/2 pounds), peeled and cubed, 1 can (6 ounces) orange juice concentrate, thawed, 1/4 cup packed brown sugar,1/4 cup half-and-half cream, 2 tablespoons butter, 3/4 cup miniature marshmallows. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or just until tender. Drain. # In a large bowl, beat the sweet potatoes, concentrate, sugar, cream and butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside. # Remove pulp from oranges, leaving a shell. (Discard pulp or save for another use.) Spoon sweet potato mixture into shells. Place four marshmallows on top of each. # Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 8 servings # 1/4 cup chopped pecans # 4 large oranges, halved # 32 additional miniature marshmallows

  • Serena Adkins

    3) YOUR FAVORITE THANKSGIVING SIDE DISH #GiveThanksPintoWin

  • Michelle Landry

    This looks like a fun (and healthy desert...even with the marshmallows) to make for kids and company alike!

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