Sweet Potatoes in Orange Cups

These Sweet Potatoes in Orange Cups are one of the most kid and adult-friendly holiday sides you can make! We love to make them days ahead of time so you can chill on the holidays and spend more time with your family!

With Thanksgiving right around the corner, we tested this recipe out on several little guinea pigs. We made these for a recent “kid’s dinner party” that Catherine has for her friends and their kids every week. When Catherine pulled these sweet potatoes out of the oven, three of the kids simultaneously yelled “cupcakes”! No matter what we said they decided the orange and white “cupcakes” were a holiday treat and scarfed them down.

These heavenly treats only take minutes to prepare, and they made quite a visual and edible impact on the kids and adults alike. We make this recipe with evaporated skim milk because it makes the potatoes really fluffy without the added fat of heavy cream. We usually steer away from foods that have a ton of sugar, but just a few mini marshmallows really take this recipe to the next level for kids and make it fun for them. After all, it’s the “icing”! They’re not essential to the recipe, so you can easily leave them out.

Sweet Potatoes in Orange Cups

Prep Time 1 min
Cook Time 25 mins
Servings 6 servings

Ingredients
  

  • 2 lbs sweet potatoes (you want to use potatoes that are really orange, also known as yams)
  • 2 tbsp butter
  • 1 tbsp brown sugar or maple syrup
  • 1/2 cup evaporated milk
  • 1/2 tsp kosher or sea salt
  • 3 navel oranges
  • 1/2 cup mini marshamllows

Instructions
 

  • Preheat oven to 400 degrees. Poke the yams several times with a fork or knife to pierce the skin.
  • Place on foil or a sheet tray in the oven and bake for 1 hour.
  • Let yams cool for several minutes, cut in half and scoop out the fluffy insides (I love eating the high fiber skin as a snack).
  • Mash the yams with butter, maple syrup, evaporated milk and salt until creamy and fluffy.
  • Cut the oranges in half and slice a very thin disk from the bottom so they rest flat. The skins are actually going to be the “bowls”.
  • With a pairing knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds.
  • Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight).
  • Preheat oven to 350 degrees.
  • Place on a sheet tray and bake for 20-25 minutes.
  • Serve.