Sweet Potato Oranges

My Great Grandmother’s recipe…

A reliable ratio is 1 orange and 1 sweet potato for every two guests, with a couple extra prepared for those who may want seconds.

Sweet Potato Variety: Hannah sweet potatoes (beige skin, white interior)

Ingredients

• 4 Hannah sweet potatoes (1 per orange)

• 4 oranges

• ½ cup heavy cream

• 2–4 Tbsp pure maple syrup, to taste

• 2 Tbsp fresh orange juice (reserved from the hollowed oranges)

• ¼ cup unsalted butter, melted or browned

• Salt and black pepper, to taste

• Neutral oil, for coating potatoes

Instructions

1. Roast the Sweet Potatoes

   • Preheat the oven to 400°F.

   • Scrub the sweet potatoes, pierce several times with a fork, lightly coat with oil, and wrap each in foil.

   • Place on a baking sheet and roast 60–75 minutes, or until very soft and caramelized.

   • Let cool, then peel and discard the skins.

2. Prepare the Oranges

   • With a paring knife, cut a zig-zag pattern around the middle of the orange, slicing halfway through the peel, then gently pull the two halves apart.

   • Remove the pulp, keeping the peel intact as a cup.

   • Reserve 2 tablespoons of fresh orange juice for the filling.

   • Set the hollowed oranges aside.

3. Make the Sweet Potato Filling

   • Place the peeled sweet potatoes in a mixing bowl.

   • Mash thoroughly or pass through a ricer for an extra-light, fluffy texture.

   • Add the heavy cream, maple syrup, orange juice, melted or browned butter, salt, and pepper.

   • Whip until smooth, adjusting seasoning and sweetness as needed.

4. Assemble

   • Spoon the sweet potato mixture into the prepared orange cups.

   • Serve warm or proceed to reheating instructions if making ahead.

Make-Ahead & Reheating

1. To Make Ahead

   • Assemble the filled oranges and refrigerate until ready to serve.

2. To Reheat

   • Cover the oranges loosely with foil and warm at 350°F for 15–20 minutes, or until heated through.

   • For a marshmallow topping, add marshmallows after reheating and broil 1–2 minutes until toasted.

     • Warning don’t step away the marshmallows brown quickly.

Notes

• Roasting time varies based on sweet potato size; they should be very tender and carmelized

• Browned butter adds a deeper, nutty flavor.

• Extra orange pulp can be juiced and used separately.