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!
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