Serves 8


3 medium sweet potatoes, peeled 4 medium oranges
¼ cup extra-strength coffee 2 tblspns unsalted butter
½ cup chopped, blanched almonds 2 tblspns dark rum
1 tspn baking powder ¼ cup brown sugar
¼ tspn ground cinnamon 2 tblspns grated orange zest
Salt and pepper to taste Fresh mint sprigs for garnish
Slivered, blanched almonds for garnish

Cut the sweet potatoes into ½-inch pieces and drop into a pot of boiling salted water. Cook until justtender, about 15 minutes.

Meanwhile, cut the oranges in half and scoop out the fruit. Discard the pulp and juice (or save for other uses). Set the orange shells aside.

Remove the cooked potatoes from the heat, drain, and put through a ricer or place in the bowl and mash with a potato masher. Place the mashed potatoes in a warmed bowl. Add the coffee, butter, almonds, rum, baking powder, sugar, cinnamon, and orange zest to the potatoes and mix thoroughly. Salt and pepper to taste.

To serve, mound the sweet potato mixture in the 8 orange shells. Garnish the filled shells with a sprig of mint and blanched almonds. Serve at once.