Mashed Yams In Orange Cups
By á-170456
Ingredients
- 6 pounds large red-skinned sweet potatoes (yams)
- 3/4 cup marshmallow creme
- 9 tablespoons butter room temperature
- 6 tablespoons maple syrup
- Salt to taste
- Freshly-ground black pepper to taste
- 3 large eggs
- 9 large oranges
- Additional marshmallow creme
- 36 pecan halves
Details
Servings 18
Preparation
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. (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.
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