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.
- 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
- Start by preheating the oven to 400° F
- Put the peeled and cut sweet potatoes onto a baking sheet and drizzle with olive oil and a sprinkle of salt
- 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.
- 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)
- Reserve the oranges in a bowl to use their juice later on
- Arrange the hollowed out cups on to a baking sheet
- 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”)
- Turn the oven down to 350° F
- Put the sweet potatoes in a mixer (I loooove my Kitchen Aid) and add the softened butter and beat for a couple of minutes
- 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
- Scoop the mixture into the orange cups filling to the top
- Add a few mini marshmallows to however many you want topped with marshmallows
- Bake until the cups are puffed up a bit and slightly golden – start checking around 20 minutes