Sweet Potatoes in Orange Cups

Judy Whitford


Can be prepared ahead of time and baked just before serving.


★★★★★ 1 vote

30 Min
1 Hr 30 Min


  • 6
    sweet potatoes- medium to large
  • 6 Tbsp
    butter, softened
  • 1/4 c
    orange juice
  • 1/3 c
    brown sugar, lightly packed
  • 1 tsp
    vanilla extract
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 tsp
    kosher salt
  • 6 large

  • 1/2 c
  • 1/2 c
    rolled oats
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    pecans, finely chopped
  • 1/2 tsp
    kosher salt
  • 5 Tbsp
    butter, unsalted, cubed and chilled
  • 1/4 c
    mini marshmallows

How to Make Sweet Potatoes in Orange Cups


  1. Preheat oven to 425 degrees F.
  2. Place potatoes on parchment paper or Silpat and bake approximately 1 1/2 hours or until soft. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt, and mix until incorporated. Set aside and prepare oranges.
  3. For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use.
  4. Fill each orange shell with the potato mixture and smooth top. Reduce oven temperature to 350°.
  5. In medium size bowl, stir together flour, oats, brown sugar, pecans and salt. Using your fingers, rub butter into the flour mixture until large crumbles form. Mound the crumble mixture over sweet potato mixture, dot with marshmallows and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool about 15 minutes before serving.

Printable Recipe Card

About Sweet Potatoes in Orange Cups

Course/Dish: Potatoes, Side Casseroles

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