Sweet Potato Pie In Orange Shells
Sweet Potato Pie in Orange Shells offers a delightful twist on traditional pie, with creamy sweet potato filling infused with citrus flavors. The orange shells add a tangy, fragrant touch, making it an appealing dessert for gatherings or a unique treat for citrus lovers and those seeking a flavorful presentation.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cut the top fourth off each orange; then hollow out the oranges using a grapefruit spoon or melon baller.
- Blend the scooped orange flesh with the remaining ingredients: mashed sweet potatoes, butter, eggs, milk, lemon juice and grated lemon meat, and molasses.
- Fill each orange shell with the mixture.
- Bake for 20 minutes or until juice begins to run from the oranges.
Tips & Substitutions
For a creamier filling, consider substituting half of the milk with coconut milk. If you're short on time, you can use canned sweet potato puree instead of boiling and mashing fresh sweet potatoes. Ensure the orange shells are sturdy enough to hold the filling; choose thicker-skinned oranges for best results. If you like a spice kick, adding a pinch of cinnamon can enhance the flavor.
Serving Suggestions
These sweet potato pies are perfect as a festive dessert or a unique addition to a brunch spread. Serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They pair beautifully with Sugar And Spice Nuts for a delightful contrast in flavors and textures.
Storage & Reheating
Leftover sweet potato pie in orange shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it may cause the orange shells to become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Pie In Orange Shells contains roughly 1023 calories, with 19g protein, 192g carbohydrates, and 22g fat. It is an excellent source of iron (61% of the Daily Value), calcium (49% of the Daily Value), and potassium (47% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of citrus fruits for this recipe?
Yes, you can experiment with other citrus fruits like grapefruits or tangerines, but be mindful of their acidity and sweetness levels, which may affect the overall flavor. Adjust the sugar and spices accordingly to balance the dish.
How can I tell when the filling is done baking?
The filling is done when the juice begins to run from the orange shells and the filling is set in the center. You can also insert a toothpick into the filling; it should come out clean when fully cooked.
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Hollow out the oranges and fill them just before baking to ensure they maintain their shape and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).