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Sweet Potatoes in Orange Cups



  • 10 East Texas sweet potatoes 
  • 1 stick unsalted butter 
  • 2 T. brown sugar 
  • 1/2 tsp. salt 
  • 1/4 c. bourbon 
  • 1/2 c. chopped pecans 
  • 1/4 c. orange juice, or a little less 
  • 1 T. grated orange peel 
  • 1/2 tsp. cinnamon 
  • 1/4 tsp. nutmeg 
  • 6 oranges 
Cook potatoes in jackets until tender. Peel, mash well or push through a vegetable press; add butter while potatoes are hot, and then add remaining ingredients (except oranges). Taste and correct seasoning if necessary. Cut oranges in half, scalloping the edges with a sharp paring knife. Remove pulp from the oranges, and squeeze to make 1/4 c. juice to add to potato mixture. Fill shells with potato mixture, and cover with foil. Bake at 325 degrees for about 30 minutes. Remove foil, and garnish with chopped pecans or marshmallows. Return to oven for a few minutes, and then serve hot.
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