23
Nov
09

Mashed Yams in Orange Cups

Admittedly, I’m posting this one for selfish reasons. I am in charge of the sweet potatoes when we join our friends in Jersey for Thanksgiving. If I post the recipe I need online, I’m less likely to lose it.

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
  • 9 large oranges
  • Additional marshmallow creme
  • 36 pecan halves

Preparation:

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. (Can be made 1 day ahead. Cover; chill.)

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.

Recipe courtesy of Bon Appétit via Epicurious.com

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