{"id":10371,"date":"2012-11-15T10:04:32","date_gmt":"2012-11-15T18:04:32","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=10371"},"modified":"2012-11-15T10:04:32","modified_gmt":"2012-11-15T18:04:32","slug":"roasted-sweet-potato-and-citrus-farce","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/roasted-sweet-potato-and-citrus-farce","title":{"rendered":"roasted sweet potato and citrus farce"},"content":{"rendered":"

\"\"<\/a><\/strong><\/span><\/p>\n

 roasted sweet potato and citrus farce<\/strong><\/span><\/p>\n

 <\/p>\n

THANKSGIVING TIP<\/span>:
\n<\/span>This side is a crowd pleaser. It is great for the host too because it can be prepared in advance
\nand the pur\u00e9e  <\/span>can be re-warmed  just before service (or served at room temperature).
\nIt also can be garnished  in various ways. <\/span>I prefer garnishing the pur\u00e9e with nothing more
\nthan toasted pecans. However, you can use the <\/span>traditional
\ntoasted marshmallows or brul\u00e9e brown sugar on top…let your Thanksgiving spirit be your guide…<\/span><\/p>\n

makes 4-6 oranges <\/span><\/p>\n

what you need: <\/span>
\n4-5 sweet potatoes <\/span>
\n\u00bd cup light<\/em> sour cream<\/span>
\n\u00bc cup brown sugar<\/span>
\n1 tablespoon orange zest<\/span>
\n1 tablespoon fresh orange juice<\/span>
\n1 teaspoon kosher salt<\/span>
\n1 teaspoon  freshly ground nutmeg<\/span>
\n4-6 medium, beautiful valencia oranges, cut in half with flesh scooped out (use it for your juice)<\/span><\/p>\n

garnish<\/span>
\n\u2153 cup chopped pecans, toasted<\/span>
\nminiature white marshmallows or marshmallow creme (optional)<\/span>
\nlight brown sugar (optional)<\/span><\/p>\n

 <\/p>\n

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how to:<\/span><\/p>\n