Thursday, November 20, 2014

Favorite Thanksgiving Recipe: Mashed Yams in Orange Cups

I remember making this side dish for a Thanksgiving dinner at my brother's house quite a few years ago. It has always been one of my favorite ways to make and serve holiday sweet potatoes. The recipe is from Bon Appetit, but I've added some of my own tips below (as I am known to do!)


Photo taken from

Makes 18 servings.

  • 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


  1. Pierce each yam all over with fork. 
  2. 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. (I actually don't microwave to pre-cook the potatoes. I boil them until they are good and soft - about 45 minutes. I then peel them and slice them into a bowl.)
  3. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. 
  4. Season with salt and pepper. 
  5. Whisk in eggs. 
  6. (Can be made 1 day ahead. Cover; chill.)
  7. Preheat oven to 350°F. 
  8. Cut thin slice from top and bottom of each orange to make flat surfaces. 
  9. Cut oranges in half. Scoop out pulp; reserve for another use.
  10. Place orange cups on 2 baking sheets. 
  11. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. 
  12. Bake until beginning to brown, about 30 minutes. 

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