Sweet Potato Cups in Orange Shells
Mashed sweet potatoes blended with fresh orange and optional crushed pineapple, piled into hollowed orange halves, topped with a marshmallow and baked at 350°F.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sweet potato cups are a charming holiday side. Oranges are cut in half, with a zig-zag edge if you like, and hollowed out. The orange pulp is mashed into canned sweet potatoes, with crushed pineapple if you like, and piled back into the shells.
A marshmallow goes on each one, and 20 minutes in the oven makes it golden.
Ingredients
- 1 large can of (Kelly type) sweet potatoes, mashed
- 2 oranges
- 1 small can of crushed pineapple (optional)
- 4 large marshmallows
Instructions
- Hollow the oranges. Cut the oranges in half; zig-zag the edge as you cut if you like. Scoop out the pulp and remove the seeds.
- Mash. Mash the orange pulp, and the pineapple if using, into the sweet potato.
- Fill. Fill each orange shell with the potato mixture and put a marshmallow on each cup. Place in a baking pan.
- Bake. Bake at 350°F for 20 minutes.
Tips
- Drain the crushed pineapple well so the filling holds its shape.
- Make more cups by using more oranges; one large can fills about 4 to 6.
More vegetables and side dishes
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