Gluten Free Sweet Potato Orange Cups

[Nancy]

Gluten Free Sweet Potato Orange Cups

8 oranges

Mash together:

4 cups canned sweet potatoes, drained

1 cup fresh pineapple, diced

1 cup orange juice(from prepared orange cups)

¼ cup unsalted butter, softened

¼ cup brown sugar

2 eggs, beaten

1 Tbsp. Ground cinnamon

1 tsp kosher salt

For the topping-

Toast, Add:

1 cup pecans, chopped

4 Tbsp unsalted butter

¼ cup brown sugar

¼ cup light syrup

½ tsp kosher salt

Off Heat, Stir In:

¼ cup dark rum

1 tsp gluten free vanilla extract

Preheat oven to 375 degrees.

Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.

Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.

Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.

Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.