Prep Time
30 Mins
Bake Time
1 Hour 25 Mins
Stand Time
20 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 425º. Place sweet potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 45 minutes or until tender. Let stand 20 minutes. Reduce oven temperature to 350º.

Step 2

Meanwhile, cut oranges in half crosswise. Scoop out pulp using a spoon, leaving peel intact. Reserve orange pulp for another use.

Step 3

Peel sweet potatoes, and place potato pulp in a large bowl. Add sweetened condensed milk and next 7 ingredients. Beat at medium speed with an electric mixer until smooth, stopping occasionally to remove any tough fibers, if necessary. Spoon about 1/2 cup mixture into each orange cup. Place orange cups in a 13- x 9-inch baking dish.

Step 4

Bake at 350° for 20 minutes. Remove from oven, and top with marshmallows, pressing lightly to adhere. Bake 15 to 20 minutes or until marshmallows are melted and golden brown.

Step 5

Note: Orange cups and sweet potatoes can be made 1 day ahead. Chill scooped orange cups and baked sweet potatoes in separate zip-top plastic bags until ready to assemble.

Step 6

Pecan-Ginger-Sweet Potato Cups: Prepare recipe as directed through Step 3, adding 3/4 tsp. ground ginger with sweetened condensed milk. Bake cups at 350° for 20 minutes. Top with 1/2 cup chopped pecans; top with marshmallows as directed. Proceed with recipe as directed.

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