Remove and let cool a bit, then scrape
out the orange flesh and puree in a blender or food processor until smooth.
Use a spoon to scoop
out the orange flesh and place it in a large bowl.
Not exact matches
Tried these the other day — really disappointed as they turned
out bad and that I had wasted so many expensive ingredients I used everything listed, wish I had've read the comments section more though to see you saying to ONLY use
orange sweet potato, as I used white
fleshed, and an actual measurement, as I must've used too much.
Cut them down the middle, take a large spoon and scoop
out almost all of the sweet
orange flesh inside, but leave a little if possible to help form a nice shell to hold the filling.
What I can do, and have started doing as a matter of routine (and, to be honest, as a matter of free therapy) every fall, is to collect my weight in pumpkins and other
orange -
fleshed winter squash, poke the bejeezus
out of them with a knife, pack them into a hot oven on sheet pans, and walk away for an hour.