Sweet Potatoes in Orange Cups
Submitted by bilbow
Whipped sweet potatoes with orange juice, brown sugar, and warm spices, baked inside hollowed-out orange halves. A stunning holiday side dish you can freeze ahead of time.
YIELD
16 servingsPREP
20 minCOOK
35 minREADY
55 minIf you want a side dish that stops people in their tracks when it hits the table, this is it.
Sweet potatoes get whipped smooth with fresh-squeezed orange juice, butter, dark brown sugar, nutmeg, and cloves, then piped right into the hollowed-out orange shells they came from.
Baked until heated through and dusted with paprika, each little cup is its own individual serving with a built-in citrus bowl.
The best part? You can assemble these and freeze them weeks before the big day, then bake straight from frozen when you need them.
Makes 16 cups, so there’s plenty for a full holiday table.
Kitchen Tips
- Squeeze the oranges carefully so the shells stay intact. A sturdy half-shell makes a better cup than a torn one.
- Whip the filling until truly smooth with a mixer. Lumps look fine in a casserole dish but show up clearly when piped into individual cups.
- Freeze in a single layer on a sheet pan first, then transfer to a bag once solid. This keeps the cups from getting smashed.
Ingredients
Directions
Halve and squeeze oranges, save juice and orange cups.
Put orange cups in large buttered baking dish .
Combine in a bowl, using mixer, the sweet potatoes, orange juice, butter, brown sugar, nutmeg, cloves, salt, and pepper.
Mix until smooth. Fill the orange cups with sweet potato mixture.
Can be frozen at this point or bake in a 350℉ (180℃) oven, uncovered for 20 to 30 minutes.
Sprinkle with paprika before serving.
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