Sweet Potato Oranges

Sweet Potato Oranges

louise b. 0

"Sweet potatoes cooked in orange skins with a yummy topping! Very festive!"

Ingredients 50 m {{adjustedServings}} servings 854 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 854 kcal
  • 43%
  • Fat:
  • 45.9 g
  • 71%
  • Carbs:
  • 110.1g
  • 36%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
  3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
  4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
  5. Bake in preheated oven for 30 minutes.
Tips & Tricks
Chef John's Sweet Potato Casserole

See how to make not-too-sweet sweet potato casserole with a pistachio crust.

Mashed Sweet Potatoes

Simple mashed sweet potatoes are flavored with maple syrup and butter.

Rate recipe

Your rating


Reviews 132

  1. 172 Ratings


We made these yesterday for Christmas Eve dinner and everyone kept telling me how delicious they were. I was very happy with the flavor...the orange compliments sweet potatoes very well. They were a bit of work..having to scoop out the inside of an orange isn't so easy. I ended up cutting them in half, squeezing the juice out and then peeled the rind away from what was left...much easier than trying to scoop it out with a spoon. I also did this part a day ahead and stored the prepared skins in a ziplock bag in the refrigerator. This saved me a lot of time when cooking them the next day. I used 1/2 of the sugar in the sweet potato mix and I'm glad I did because the topping is also very sweet..and I have a huge sweet tooth. Very, very good and worth the effort, in my opion. We will definitly be making these again! Thank you for sharing this recipe.


EXCELLENT! A few years ago, I watched Emeril make Bourbon Street Sweet Potatoes so I decided to try them. I never like sweet potatoes before that recipe. I must say that I think this one beats Emerils. A TIP, I had no orange juice so I cut my orange in half instead of just cutting the top off and then squeezed the juice to use and scooped the rest out for my shell. I see alot of people have complained about the time involved in the scooping, but I think if you do it the way I did, it would be much easier and quicker as you have more room to scoop. I also was able to get two servings with one orange that way. Of course the portions would be smaller, so if you really like it, go for two servings! I will definately make this again and again and certainly use it the next time I entertain! Thank you for sharing this recipe.


These were FABULOUS and IMPRESSIVE! ...my recipe "keeper" of the season. Th presentation was beautiful, and the oranges infused a bit (not too much) of orange flavoring throughout. My kids are fighing over the leftovers now! Just a hint when making: Preparing the oranges can be tedious. I started out scooping with a spoon to get the flesh out and finally resorted to using my (clean) hands to pull out all of the mushy stuff and skin inside - it went much faster. Try these - you'll love them!!! Oh, one other hint - try to cut your oranges so they are as stable as possible, otherwise the will roll over into the water (which is a shame with that yummy topping), I made these a day ahead of time (sans the topping) and refrigererated; baked and added topping when ready to cook.