Orange Cup Sweet Potatoes

Orange Cup Sweet Potatoes add a bright citrus to your sweet potatoes and a beautiful fall color to your holiday table. They're perfect to make for two or a crowd.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6
Author Hostess At Heart


  • 3 navel oranges halved

  • 2 cans sweet potatoes drained (15 oz each)

  • 1/2 cup heavy cream

  • 1/2 teaspoon salt

  • 1 tablespoon brown sugar packed

  • 2 cups miniature marshmallows


  • Preheat oven to 350 degrees F.  
  • Working over a bowl, remove all pulp, membrane and juice from each orange using a grapefruit knife. Discard membrane. Arrange the orange cups in a cupcake pan or a 9x13-inch baking dish.
  • In a medium bowl, mash sweet potatoes and add cream, salt, and brown sugar. Stir to combine. Stir in reserved orange pulp and juices and blend well.
  • Fill orange cups with mixture, and top with marshmallows pressed into the potatoes.
  • Bake for 20 minutes until heated through and browned.


I had leftover filling. You could easily put this filling in a casserole dish and bake it without using the orange cups. You could also add chopped pecans to the top.


Serving: 6g | Calories: 201kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 240mg | Potassium: 277mg | Fiber: 3g | Sugar: 19g | Vitamin A: 6612IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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