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Sweet Potatoes in Orange Cups

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This charming twist on classic sweet potato casserole transforms a holiday favorite into an elegant, individual-serving dish. Sweet Potatoes in Orange Cups combine creamy mashed sweet potatoes with subtle citrus notes, all baked inside hollowed orange halves and topped with toasted marshmallows for a festive finish.

Perfect for Thanksgiving, holiday dinners, or special gatherings, these edible “cups” add color, flavor, and a touch of fun to the table while keeping preparation surprisingly simple.

Ingredients

Scale

  • 2 pounds sweet potatoes (deep orange varieties/yams)

  • 2 tablespoons unsalted butter

  • 1 tablespoon brown sugar or maple syrup

  • 1/2 cup evaporated milk

  • 1/2 teaspoon kosher or sea salt

  • 3 navel oranges

  • Mini marshmallows, for topping

Instructions

  1. Bake the Sweet Potatoes
    Preheat oven to 400°F (205°C). Pierce sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake for about 1 hour, or until tender.

  2. Prepare the Filling
    Allow potatoes to cool slightly, then cut in half and scoop out the flesh into a bowl.
    Mash with butter, maple syrup (or brown sugar), evaporated milk, and salt until smooth and fluffy.

  3. Prepare the Orange Cups
    Slice oranges in half and trim a very thin slice from the bottom so they sit flat.
    Carefully cut around the inside edge and remove the pulp and segments, leaving intact shells.
    Reserve juice and pulp for another use if desired.

  4. Assemble
    Fill each orange shell with about 1/4 cup of sweet potato mixture.
    Top generously with mini marshmallows.

  5. Bake Again
    Reduce oven temperature to 350°F (175°C).
    Place filled orange cups on a baking sheet and bake for 20–25 minutes, until warmed through and marshmallows are lightly toasted.

  6. Serve
    Serve warm as a festive side dish or holiday dessert.

Notes

  • Bake the Sweet Potatoes
    Preheat oven to 400°F (205°C). Pierce sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake for about 1 hour, or until tender.

  • Prepare the Filling
    Allow potatoes to cool slightly, then cut in half and scoop out the flesh into a bowl.
    Mash with butter, maple syrup (or brown sugar), evaporated milk, and salt until smooth and fluffy.

  • Prepare the Orange Cups
    Slice oranges in half and trim a very thin slice from the bottom so they sit flat.
    Carefully cut around the inside edge and remove the pulp and segments, leaving intact shells.
    Reserve juice and pulp for another use if desired.

  • Assemble
    Fill each orange shell with about 1/4 cup of sweet potato mixture.
    Top generously with mini marshmallows.

  • Bake Again
    Reduce oven temperature to 350°F (175°C).
    Place filled orange cups on a baking sheet and bake for 20–25 minutes, until warmed through and marshmallows are lightly toasted.

  • Serve
    Serve warm as a festive side dish or holiday dessert.

Find it online: https://onepotato.com/sweet-potatoes-in-orange-cups/

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