Sweet Potatoes in Orange Cups beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Catherine McCord

Sweet Potatoes in Orange Cups

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
I made these for a recent "kid's dinner party" that my friends and I do every week and I can't even tell you how hard I laughed when I pulled these sweet potatoes out of the oven and three of the kids simultaneously yelled "cupcakes"! No matter what we said they decided the orange and white "cupcakes" were a holiday treat and scarfed them down. These heavenly treats only take minutes to prepare, and they made quite a visual and edible impact on the kids and adults alike.



  1. Preheat the oven to 400 degrees F. Poke the yams several times with a fork or knife to pierce the skin. Place on foil or a baking sheet in the oven and bake for 1 hour. 
  2. Let the yams cool for several minutes, then cut in half and scoop out the fluffy insides into a large bowl (I love eating the high fiber skin as a snack). Mash the yams with the butter, brown sugar or maple syrup, evaporated milk and salt until creamy and fluffy. 
  3. Cut the oranges in half and slice a very thin disk from the bottom so they rest flat; the skins are going to be the "bowls." With a paring knife cut around the inside rim of the orange removing the orange sections and pulp. Place any of the orange juice and pulp in a bowl and discard the white membranes and seeds. Save the juice and pulp for a cranberry sauce recipe or just enjoy as a snack. 
  4. Fill each orange cup with 1/4 cup of puree and top with several mini marshmallows (you can cover and refrigerate these overnight). 
  5. Preheat the oven to 350 degrees F. Place the orange cups on a baking sheet and bake until the marshmallows are golden, 20 to 25 minutes (see Cook's Note). Serve.

Cook’s Note

If you want that s'mores-y color and taste on the marshmallows, broil the orange cups for the last minute of cooking.