Thanksgiving Sweet Potato Orange Cups
A Fresh Twist on a Classic Holiday Favorite
There’s something special about the flavors of sweet potatoes and oranges coming together — the warmth of fall meeting a bright hint of citrus. These Sweet Potato Orange Cups are as beautiful as they are delicious, and they bring a nostalgic yet fresh touch to your Thanksgiving table.
I first made these for a holiday gathering years ago, and they’ve since become a family favorite. Quite honestly, it just wouldn’t be Thanksgiving without these on our table. Not only are they easy to make ahead, but they also look stunning when served — each little orange cup is filled with creamy, spiced sweet potato and topped with a golden, nutty crunch. They’re the perfect Thanksgiving side dish that doubles as a charming presentation piece.
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Why You’ll Love These Thanksgiving Sweet Potato Orange Cups
- Beautiful presentation: Each orange serves as a natural, fragrant bowl and looks stunning on the plate.
- Make-ahead friendly: Perfect for busy Thanksgiving prep.
- Unique flavor: A bright hint of citrus complements the sweet potatoes, creating a perfectly balanced side for turkey, ham, or roast beef.
- Crowd-pleasing: Elegant enough for guests, easy enough for family dinners. I haven’t yet met a guest who didn’t love this Thanksgiving side dish.
Sweet Potato Orange Cups
Ingredients
For the sweet potato filling
- 3 large sweet potatoes cooked and mashed
- ¼ cup unsalted butter melted
- ¼ cup brown sugar adjust to taste
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ cup fresh orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- 2 eggs lightly beaten
- For the orange cups
- 4 large oranges halved and hollowed out
Optional topping
- ½ cup chopped pecans
- 2 Tbsp brown sugar
- 1 Tbsp melted butter
- ¼ cup fresh cranberries
- 4 half orange slice
- 1 bunch fresh thyme
Instructions
Preheat oven to 350°F (175°C).
- Cook sweet potatoes until tender; drain and mash until smooth.
- Stir in room temp. butter, brown sugar, cinnamon, nutmeg, salt, orange juice, zest, and vanilla.
- Whisk in eggs until fully combined.
- Halve oranges; scoop out fruit to make cups. Pat insides dry.
- Fill each orange cup with sweet potato mixture.
- (Optional) Mix pecans + cranberries + brown sugar + melted butter; sprinkle on top.
- Arrange in a baking dish; bake 20–25 min until set and lightly golden.
- Serve warm; garnish with a pinch of cinnamon, a half orange slice and a fresh sprig of thyme.
- Make-ahead: Refrigerate filling up to 1 day; fill and bake before serving.
Step-by-Step Instructions
Preheat the oven
Set oven to 350°F (175°C) and position a rack in the center.
Step 1: Cook & mash the sweet potatoes
Boil (or roast) sweet potatoes until tender; drain and mash until smooth.
Step 2: Mix the filling
Stir in butter, brown sugar, cinnamon, nutmeg, salt, orange juice, orange zest, and vanilla until combined.
Whisk in eggs until the mixture is silky and cohesive.
Step 3: Prepare the orange cups
Halve oranges, scoop out the fruit, and pat the interiors dry to create sturdy cups.
Tip from Wendy’s kitchen– I use a grapefruit knife to do this, it is very helpful.
Step 4: Fill the cups
Spoon the sweet potato mixture evenly into each orange half, mounding slightly.
Step 5: Add the topping (optional)
Combine pecans + (cranberries:optional) + brown sugar + melted butter and sprinkle over each filled cup.
You could also opt for the classic marshmallow topping for a touch of nostalgic sweetness. Simply place a few marshmallows over the filled orange cups and roast them in the oven as you would the pecan topping. For a beautifully golden, caramelized finish, switch the broiler on for the last minute or two — just watch closely so they don’t burn.
Step 6: Bake the Sweet Potato Cups
Arrange cups in a baking dish; bake 20–25 minutes until set and lightly golden.
Garnish & serve
Finish with a pinch of cinnamon, an orange slice and a sprig of fresh thyme and serve warm.
Make-ahead & storage
Refrigerate filling up to 1 day before baking; store leftovers covered for up to 3 days and reheat at 325°F until warmed through.
What to Pair with Your Sweet Potato Cups
To make a full fall meal to go with these Thanksgiving Sweet Potato Orange Cups, consider serving hearty, seasonal main dishes like roasted turkey, pork tenderloin with poached pears, smoked Brussels sprouts, or a fall harvest salad.
To complete the meal, pair it with a Smoked Old Fashioned, a rich and warming cocktail that perfectly complements the cozy, fall flavors of your dinner.
Other Fall Dessert Recipes from WM Design House
If you loved this recipe you might also enjoy some of these other fall-inspired desserts.
Pumpkin Spice Bundt Cake
3-Ingredient Pumpkin Cookies with Chocolate Chips
Wrapping Up
As you plan your Thanksgiving menu, these Thanksgiving Sweet Potato Orange Cups are sure to add a touch of beauty and flavor to your celebration. The hint of citrus makes them feel fresh and unexpected, while the creamy sweet potatoes bring that cozy, familiar comfort we all crave this time of year. Whether you’re hosting a crowd or creating an intimate dinner at home, this simple yet elegant side will brighten your holiday table — and might just become a new family favorite.
Happy almost Thanksgiving! !
More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
