Directions:
- Cut a thin slice from bottom of each orange so that it will sit flat. Cut a 1-inch slice from top of oranges. Gently remove pulp, leaving shells intact. Scallop edges, and set aside.
- Combine hot potatoes, milk, sugar, honey, butter, salt, pepper, and nutmeg; mix well. Spoon mixture into prepared orange cups; sprinkle with pecans. Bake at 325° for 10 minutes.
- Note: If desired, sweet potato mixture can be piped into orange shells for a more festive appearance.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.97 Kcal (1340 kJ) | ||
| Calories from fat | 90.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 7.94mg | 3% | |
| Sodium | 72.83mg | 3% | |
| Potassium | 630.6mg | 13% | |
| Total Carbs | 56.39g | 19% | |
| Sugars | 32.77g | 131% | |
| Dietary Fiber | 7.73g | 31% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 72.4mg | 121% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 2mg | 11% | |
| Calcium | 115.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 105.44 Kcal (441 kJ) | ||
| Calories from fat | 29.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 16% | |
|---|---|---|---|
| Cholesterol | 2.62mg | 3% | |
| Sodium | 24mg | 3% | |
| Potassium | 207.8mg | 13% | |
| Total Carbs | 18.58g | 19% | |
| Sugars | 10.8g | 131% | |
| Dietary Fiber | 2.55g | 31% | |
| Protein | 1.34g | 8% | |
| Vitamin C | 23.9mg | 121% | |
| Vitamin A | 0.6mg | 56% | |
| Iron | 0.7mg | 11% | |
| Calcium | 38.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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