Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Sweet potato puddings, sweet potato pies, sweet potato casseroles... they're a pretty standard part of American cuisine, or at least it seems to me.
I grew up with sweet potato pie, as we called it, with mashed sweet potatoes accompanied with brown sugar and marshmallows. I am not sure about whether it was the best dish in regards to calories or healthiness, but it certainly tasted great!
But with such an abundance of different sweet potato recipes available, what might set one apart? I think that this recipe is quite distinctive, at least among the recipes that I have tried, in that it incorporates not only pineapples—a fairly standard ingredient—but also oranges. Not only that, but the pudding is served in the orange sections themselves.
The mix of citrus and sweet potato combines well, and it looks very elegant and tropical, although sometimes there is too much filling left over after all the orange sections have been filled. Whereas I find that in many recipes, coconut is drowned out by other flavors, in this recipe it is not. Here, the coconut can be either toasted or served at the end (I prefer the latter option), and it adds a bit of its flavor like the haunting taste of coconut macarons.
What is more, the recipe is rather healthy; there is no added sugar, the coconut is unsweetened, and its only vice might be the butter. Combined with its elegant appearances, it is quite a different beast than the average sweet potato casserole!
Of course, for those who are more decadently inclined, marshmallows are, I am sure, always a welcome addition and can be easily added.
I have adapted this recipe from Hawaiian Cuisine, which is composed of recipes from members of the Hawaii State Society of Washington, D.C. I haven't tried many recipes from the book yet, but frankly not many other than this one have caught my eye. However, my opinion might change as time progresses.
- 3 oranges
- 3 yams
- 1 16 oz can pineapple slices
- 4 tablespoons butter
- 1/2 cup shredded coconut
- Place the yams into a 325-degree F oven for 1 hour, so that the interior will be softened and can be scooped out.
- Cut the oranges in half, and scoop out the interior of the orange. Combine together the orange segments and the pineapple chunks in a bowl. Keep the orange halves.
- Once the yams have finished cooking, cut them apart and scoop out the flesh inside into a large bowl. Mix in the butter until reasonably smooth, then add in the fruit, and stir to combine.
- Spoon this yam filling into the oranges and as necessary additional heat-proof containers. Place into the oven at 450 degrees F for 10 minutes. If desired, add the shredded coconut at this juncture to toast it, or wait.
- Serve immediately after taking from the oven. If coconut was not previously added, add it now.
© 2018 Ryan Thomas