Mom’s Sweet Potato Orange Baskets


Mom’s Sweet Potato Orange Baskets

As a little girl, I was amazed at these tiny baskets of sweet potatoes.
Servings 10


  • 3 large sweet potatoes (2 pounds), peeled and cubed
  • 10 oranges
  • 8 ounce fresh squeezed orange juice (from discarded orange flesh)
  • ¼ cup brown sugar, packed
  • ¼ cup heavy whipping cream
  • 3 tablespoons butter
  • mini marshmallows for garnish


  • Preheat oven to 350°F.
  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and cover; cooking for 30 minutes until potatoes can be pierced with a knife. Drain liquid.
  • While potatoes are cooking, prepare the orange baskets. Using a paring knife, cut two wedges from the top of the orange, making the basket handle.
  • Using a grapefruit knife (or serrated knife), cut along the circumference of the orange, removing the pulp flesh without cutting the orange rind basket handle off; leaving an orange shell.
  • Set pulp flesh aside in a bowl. Using the orange flesh, squeeze 8 ounces of juice.
  • Add juice, brown sugar, whipping cream, and butter to the sweet potatoes.
  • Using an immersion blender, pulverize potatoes until creamy.
  • Spoon sweet potato mixture into the the orange baskets and garnish with mini marshmallows. Place baskets on a baking sheet and bake, uncovered for 10-15 minutes until heated through or marshmallows have toasted.

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