Recipe

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• 3 large sweet potatoes (2 to 2-1/2 lb), peeled and cubed
• 1 can (6 oz) orange juice concentrate, thawed
• 1/4 cup packed brown sugar
• 1/4 cup half-and-half cream
• 2 tbsp butter
• 3/4 cup miniature marshmallows
• 1/4 cup chopped pecans
• 4 large oranges, halved
• 32 additional miniature marshmallows

• 1 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.
• 2 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.
• 3 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.
• 4 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.