Mashed Yams or Sweet Potatoes in Orange Cups

Although the calendar says it’s November, the St. Paul Farmers Market in Lowertown St. Paul is still receiving fresh locally grown produce.  Larry Pfarr shows us a few recipes to incorporate the fresh produce in your Thanksgiving meal. 

Courtesy of Bon Appétit November 2001

6 pounds large yams or sweet potatoes
½ cup marshmallow cream
6 tablespoons butter at room temperature
4 tablespoons maple syrup
3 large eggs
9 large oranges
Additional marshmallow crème
36 pecan halves (optional)

Pierce each yam or sweet potato with a fork. Working in 2-3 batches, cook in microwave for about 15 minutes.  Turn over and cook until tender about 12 more minutes.  Note:  The time will vary greatly depending on your microwave.

Cut yams or potatoes in half. Scoop out pulp into a bowl.  Add ½ cup marshmallow cream, butter, syrup and mash until smooth.  Season with salt and pepper.  Whisk in eggs. (Could be made one day ahead. Cover and refrigerate)

Preheat over to 350 degrees.  Cut thin slice from the top and bottom of each orange to make flat surfaces.  Cut each orange in ½ . Place orange cups on 2 baking sheets. Divide yam/ sweet potato mixture equally among cups.  Top each with a dollop of marshmallow and 2 pecan halves.  Back until they begin to turn brown about 30 minutes.

Makes 18.