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Stuffed orange bowl filled with savory stuffing, topped with herbs and an orange slice, served on a white plate with green beans and sauce. Cranberry sauce and meat are in the background.
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Sweet Potato Orange Cups

Bright, delicious, and full of fall flavor — these sweet potato orange cups are an easy Thanksgiving side dish that looks as good as it tastes.
Course Side Dish
Cuisine American
Keyword #sweetpotatoes, #thanksgivingdinner, #sweetpotatocups, #Orangesweetpotatoes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 Sweet Potato Cups
Cost $15

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.