Guest Post, Paleo Cupboard: Mashed Sweet Potatoes in Orange Cups

This week we’re excited to welcome Amy from The Paleo Cupboard as our Guest Blogger!  We first followed Amy and her delicious recipes on Pinterest and then Instagram.  We love her real food focus! We know you’ll want to hear more from Amy after you try her recipe, so be sure to check her out on the Real Food Conference this week! Find the schedule of presenters and more information on registering, here.
Today, Amy brings us one of her childhood favorites, Mashed Sweet Potatoes in Orange Cups! This healthy side dish has a ton of character, served in Jack-o-Lanterns for Halloween. 
My favorite recipes are the ones that I grew up eating and that have special memories attached to them. This recipe is one that my family made every year throughout the holidays, and it is one that reminds me of all of those special times we spent together.
If you put a scoop of mashed sweet potatoes in front of me as a child I wouldn’t touch them, but something about having them served in an orange turned them into a delicious (and nutritious) treat that I was excited to eat.  Fast forward to adulthood, and the same thing applies to my own children, who now demand their mashed sweet potatoes be served in orange cups (ah payback….).
For a little extra fun, you can carve shapes into the oranges to suit whatever the occasion might be (jack-o-lantern, Christmas tree, birthday balloons, funny face….you get the idea). Whether you carve them or serve them plain, these make a great side dish that both adults and kids will love.

Mashed Sweet Potatoes in Orange Cups



  1. Preheat the oven to 400F
  2. Pierce each sweet potatoes or yams a few times with a fork. Bake in a roasting pan for 45 to 60 minutes or until tender.
  3. While your potatoes are baking, cut a very thin slice from bottom of each orange to make it sit flat (make sure not to pierce through to the flesh). Cut a thick slice from the top of the oranges. Scoop out pulp and reserve for another use (orange juice anyone?). Carve the oranges with whatever shapes you like (optional…but not really because this is the most fun part!)
  4. Once your potatoes are done, remove them from the oven and cut in half lengthwise. Hold them with a towel and scoop out the pulp into a medium sized mixing bowl. Add the raw honey, ghee, orange zest, sea salt, ground black pepper and allspice and blend with a hand mixer until smooth (about one minute). Taste and add additional seasonings if desired.
  5. Place the orange cups on a plate and spoon the potato mixture into each orange until it is almost full. Top with some chopped raw pecans or almonds if desired and serve.



Paleo_CupboardAs a full-time working mother of two, Amy likes to spend her little bit of free time in the kitchen, creating delicious and innovative new recipes which she then shares with like-minded people on her website, The dishes she puts together are real-food focused and are inspired by cultures from all over the world, from Cajun Shrimp and Grits to Pad Thai. Amy loves to challenge herself by creating versions of recipes that most may think are impossible to make using healthy ingredients. She can be found all hours of the night interacting with fellow foodies via her Paleo Cupboard Facebook and Instagram pages, while hunting for new content for her Paleo Cupboard Pinterest boards. Her mission is to prove that eating healthy doesn’t have to be boring, and that it can be both fun and delicious.

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