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Recipes

Mashed Yams in Orange Cups

By Whitney Adams and Arrow Rock MOPhotography by Wyatt Counts

4.3

(7)

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Recipe information

  • Yield

    Makes 18 Servings

Ingredients

6

pounds large yams (red-skinned sweet potatoes)

3

/4 cup marshmallow creme

9

tablespoons butter, room temperature

6

tablespoons maple syrup

3

large eggs

Additional mashmallow creme

36

pecan halves

Need to make a substitution?

Preparation

  1. Step 1

    Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. DO AHEAD Can be made 1 day ahead. Cover; chill.

    Step 2

    Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

Explore Bon AppétitSweet PotatoPotatoVegetableMarshmallowPecanNutOrangeCitrusFruitFallSideGluten-Free