Sweet Potato Orange Cups

Tamara Stimpson

This is a sweet side dish that perfectly compliments a savoury entree. 



3 large sweet potatoes (2 to 2 1/2 lbs), peeled and cubed

1 can orange juice concentrate, thawed

1/4 cup packed brown sugar

1/4 cup half-and-half cream

2 tbsp butter

3/4 cup miniature marshmallows

1/4 cup chopped pecans

4 large oranges, halved

32 additional miniature marshmallows


  • Place sweet potatoes in a large sauceapn or Dutch oven; cover with water. Bring to the boil, reduce heat, cover and cook for 25 to 30 minutes, or until just tender. Drain.
  • In a large bowl, beat the sweet potatoes, concentrate, sugar, cream adn butter on low speed until smooth. Stir in 3/4 cup marshmallows and pecans; set aside.
  • Remove the pulp from the orange halves, leaving a shell (discard or reserve for another use). Spoon the sweet potato mixture into orange shells. Place four marshmallows on top of each.
  • Place filled orange shells in a greased 15"x10" baking pan. Bake uncovered, at 350F for 20 minutes, or until sweet potato mixture is heated through and marshmallows are browned.