This was a recipe my Mom made many years ago for Thanksgiving. Being a foodie family, we usually do new side dish recipes each year and she hasn’t made these Sweet Potato Stuffed Orange Cups again. But they were so good, I mean really, really tasty, and every year I secretly hope she’ll make them. So this year I decide what the heck I’ll make them! I did a couple practice rounds at home to perfect the recipe and my family gobbled them up so fast, I knew this one was a winner! A little (potato) goes a long way and I love the ease (and cuteness) of the individual orange cups. Perfect for holiday meals like Thanksgiving!
Makes 6 servings
- 2 large sweet potatoes, baked
- 3 large navel oranges
- 6 large marshmallows
- 6 pecan halves
- 1 tbsp unsalted butter, melted
- 1/4 cup plus 2 tbsp brown sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- After baking the sweet potatoes, let cool slightly, then scoop out the sweet potato from the skins. Place in a bowl and mashed with a fork. Discard the skins. This can be done the day before if you’d like.
- Add melted butter, vanilla, and brown sugar to the bowl of sweet potato. Mix well.
- Cut a thin slice from the top and bottom of each orange to make a flat surface.
- Cut each orange in half and scoop out the pulp (reserve the orange segments for another time).
- Place the orange cups on a baking sheet.
- Spoon the sweet potato mixture evenly into each orange cup.
- Top each with a large marshmallow and a pecan half.
- Bake until marshmallow is toasted and brown and potatoes are warm, about 15-20 minutes.
- Serve warm and enjoy!
Bake two large sweet potatoes and let cool (this can be done the day before).
Scoop out sweet potato into a bowl and discard skins.
Mash the sweet potato with a fork and add brown sugar, vanilla, and melted butter.
Any oranges will work but I like large Navel oranges.
Cut a thin slice from the top and bottom of each orange to make a flat surface.
Cut each orange in half and scoop out the pulp. I use a grapefruit spoon for this.
Place orange cups on a baking sheet or in a dish.
For topping I like to use large marshmallows
(I used the square smores marshmallows) and pecan halves.
Spoon sweet potato mixture into oranges and top with a marshmallow and pecan half.
Bake at 350 until marshmallows are golden and potatoes are heated through, about 15 minutes.
Serve warm and be ready to hear Oohs and Aahs at the dinner table when they see (and taste) your impressive dish!