Mom’s Sweet Potato Orange Baskets

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









Mom’s Sweet Potato Orange Baskets

Yield: 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Set pulp flesh aside in a bowl. Using the orange flesh, squeeze 8 ounces of juice.
  6. Add juice, brown sugar, whipping cream, and butter to the sweet potatoes.
  7. Using an immersion blender, pulverize potatoes until creamy.
  8. 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.