Growing up in the south, sweet potato orange cups were a staple at our holiday meals. My step-mom is famous for them, and I have no idea why it took me so long to carry on the tradition, even though I don’t live in the south anymore.

Even when guests think they’re not a fan of sweet potatoes, they always gobble these up and rave about how delicious they are. They almost taste like candy, healthy(ish) delicious candy. Even I love them and I’m more of a savory girl than a sweet girl.

This recipe is a slight adaptation of my step-mom’s, combined with one of Emeril Lagasse’s recipes. And I find that there are usually an equal amount of marshmallow-lovers to marshmallow-haters, so I do half and half.

How to Make Sweet Potato Orange Cups

This recipe will make 12 sweet potato orange cups, but there’s usually enough filling that you could give or take a couple of oranges and still have enough filling, without having to adapt the recipe.

Ingredients

• 2-3 pounds peeled and cut sweet potatoes – I use the already peeled and cut sweet potatoes from Trader Joe’s, it’s a 2 pound bag. Or you could get 6 or 7 large sweet potatoes and peel and cut them into 3/4″(ish) cubes.
• 6 large oranges – try to find ones that are as round as possible (so that they’re not too rollie).
• 1 stick softened unsalted butter
• 1/4 cup brown sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup orange flavored liqueur (like Grand Marnier, but generic version works just fine)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup fresh orange juice (don’t buy oj though, you will use the juice from the oranges)
• Olive oil
• Mini marshmallows

Directions

1. Start by preheating the oven to 400° F
2. Put the peeled and cut sweet potatoes onto a baking sheet and drizzle with olive oil and a sprinkle of salt
3. Cook for 45 minutes to 1 hour – start checking for doneness after 45 minutes by sticking a fork in one. When the sweet potatoes are quite soft they will be done.
4. While the sweet potatoes are cooking, cut the oranges in half and scoop the orange out of each half (I take a paring knife and cut around the inside between the orange and the rind – like a grapefruit – then just use my hands to scoop the orange out)
5. Reserve the oranges in a bowl to use their juice later on
6. Arrange the hollowed out cups on to a baking sheet
7. When the sweet potatoes are cooked, let them cool just a little bit (so that when you put the egg in they don’t get too hot and “scramble”)
8. Turn the oven down to 350° F
9. Put the sweet potatoes in a mixer (I loooove my Kitchen Aid) and add the softened butter and beat for a couple of minutes
10. Add the rest of the ingredients (brown sugar, eggs, orange juice, heavy cream, cinnamon, nutmeg, salt, orange liqueur) and mix for another few minutes until well mixed and smooth
11. Scoop the mixture into the orange cups filling to the top
12. Add a few mini marshmallows to however many you want topped with marshmallows
13. Bake until the cups are puffed up a bit and slightly golden – start checking around 20 minutes

Enjoy!

Sweet Potato Orange Cups Recipe

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Ingredients

• 2-3 pounds peeled and cut sweet potatoes - I use the already peeled and cut sweet potatoes from Trader Joe's, it's a 2 pound bag. Or you could get 6 or 7 large sweet potatoes and peel and cut them into 3/4"(ish) cubes.
• 6 large oranges - try to find ones that are as round as possible (so that they're not too rollie).
• 1 stick softened unsalted butter
• 1/4 cup brown sugar
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup orange flavored liqueur (like Grand Marnier, but generic version works just fine)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup fresh orange juice (don't buy oj though, you will use the juice from the oranges)
• Olive oil
• Mini marshmallows

Instructions

1. Start by preheating the oven to 400° F
2. Put the peeled and cut sweet potatoes onto a baking sheet and drizzle with olive oil and a sprinkle of salt
3. Cook for 45 minutes to 1 hour - start checking for doneness after 45 minutes by sticking a fork in one. When the sweet potatoes are quite soft they will be done.
4. While the sweet potatoes are cooking, cut the oranges in half and scoop the orange out of each half
5. Arrange the hollowed out cups on to a baking sheet
6. When the sweet potatoes are cooked, let them cool just a little bit (so that when you put the egg in they don't get too hot and "scramble")
7. Turn the oven down to 350° F
8. Put the sweet potatoes in a mixer and add the softened butter and beat for a couple of minutes
9. Add the rest of the ingredients (brown sugar, eggs, orange juice, heavy cream, cinnamon, nutmeg, salt, orange liqueur) and mix for another few minutes until well mixed and smooth
10. Scoop the mixture into the orange cups filling to the top
11. Add a few mini marshmallows to however many you want topped with marshmallows
12. Bake until the cups are puffed up a bit and slightly golden - start checking around 20 minutes

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