Click here for full recipe: Brandy and Orange-Mashed Sweet Potatoes in Orange Cups

1. Prepare your potatoes
Bake the sweet potatoes whole until a fork punctures without effort. When cool enough to handle, peel and discard the skins and any tough, stringy fibers. Note the skins should practically slide off.

2. Make the orange cups
Cut four oranges in half and use a paring knife to dislodge the pulp, leaving only the shell. Use the "white" edge of the orange to guide you. Avoid cutting through the bottom of the orange.

3. Combine your ingredients
Lumps are OK: They create texture. For additional flavor, Emeril grates nutmeg and squeezes fresh orange juice from the scooped pulp.You can always re-season to taste, and you don't have to use brandy.

4. Scoop and bake
Spoon the sweet potato mixture into your orange cups, or use a buttered casserole dish. Emeril tops this dish with marshmallows or pecans. Note:To save time, prepare the mixture and orange cups a day ahead. Spoon your mixture into your orange cups just before baking.