By Dee Murray

6 large Oranges, halved and hollowed out
6 medium-sized sweet potatoes, peeled and sliced
1 can crushed pineapple
3/4 cup brown sugar
½ cup orange juice
1 Bag large marshmallows

Heat oven to 400 degrees.

Cook sweet potatoes in a saucepan filled with water until softened (as you would mashed potatoes). Remove from heat and drain.

In a large bowl, add potatoes, sugar, orange juice and pineapple with the juice. Mash as you would mashed potatoes, until smooth. If mixture is too thick, add more orange juice, little amounts at a time.

Heap scoops of the potato mixture into the hollowed-out oranges. Place the filled fruit in a muffin pan, sprayed with non-stick cooking spray (the oranges fit nicely into the cups and they won’t tip over!). Continue until all oranges are used. Cook in 400-degree oven for 15 minutes, than top with marshmallows. Cook an additional 5 mins. Or until marshmallows are slightly melted and browned.