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Ingredients
- 3 large oranges
- 2 cans (16 oz. each) yams, drained
- 1/3 c. packed light brown sugar
- 1/4 c. butter or margarine, melted
- toasted coconut, mint sprigs or maraschino cherries
Method
- Cut oranges into halves; squeeze, reserving 1/4 cup juice. Carefully remove pulp from orange shells.
- Make scalloped design on edges of orange shells, using small end of melon baller.