Mashed Yams In Orange Cups Recipe - Cooking Index
Mashed Yams In Orange Cups Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Large red-skinned sweet potatoes (yams) |
| 3/4 cup | 177ml | Marshmallow creme |
| 9 tablespoons | 135ml | Butter - room temperature |
| 6 tablespoons | 90ml | Maple syrup |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 | Eggs (large) | |
| 9 | Oranges (large) | |
| Additional marshmallow creme | ||
| 36 | Pecan halves |
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 degrees. 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.
This recipe yields 18 servings.
Comments; Hollowed-out orange halves are filled with mashed yams and topped with marshmallow creme and pecans.
Source:
Bon Appetit, November 2001
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