Want a new take on sweet potatoes for your Thanksgiving table? Try these adorable sweet potato tangerine cups. They are so easy and the presentation will make a lasting impression with your guests.
Mini Sweet Potato Tangerine Cups With Gingersnap-Pecan Sprinkles
- 4-5 sweet potatoes (2 lbs.)
- 1 Tbsp. butter
- 1/4 cup dark brown sugar
- 1 1/2 tsp. pumpkin pie spice
- 6 hollowed out tangerine oranges
- 4-5 gingersnaps
- 1/4 cup pecans toasted
Heat oven to 350F. Toast pecans until fragrant (approx. 10 minutes). Set aside.
Place potatoes on a parchment-lined baking sheet; bake until tender, about 1 1/2 hours.
Meanwhile, cut the tops off the tangerines and hollow out using a spoon (save oranges and juice for another use), set cups aside.
When the potatoes are done, peel and transfer to a food processor along with the butter, brown sugar and 1 tsp. pumpkin pie spice; puree.
Pipe the sweet potato mixture decoratively to fill the tangerine cups.
For the crumble: Combine gingersnap and pecans in a mini food processor; chop (somewhat fine, but still crumbly). Transfer the mixture to a small bowl and add the 1/2 tsp. pumpkin pie spice and stir.
Sprinkle mixture generously over the sweet potato stuffed tangerine cups and serve. Serves 6
See, I told you they were easy! And they are also very delicious! Enjoy!
Bestselling Products on Amazon
Prices are accurate as of July 26, 2016 2:40 pm. Product prices and available are subject to change. Any price and availablility information displayed on Amazon.com at the time of purchase will apply to the purchase of any products.
Certain content that appears on this site comes from Amazon Services LLC. This content is provided 'AS IS' and is subject to change or removal at any time.