Yams in Orange Shells
Transform your holiday table with these visually stunning and flavor-packed Yams in Orange Shells! This delightful recipe combines the natural sweetness of baked yams with brown sugar, a hint of warm spices like cinnamon and nutmeg, and the creamy richness of butter, all served inside hollowed-out orange shells. The orange shells not only act as a charming and eco-friendly serving vessel but also infuse the dish with a subtle citrus aroma. Optional mini marshmallows toasted to golden perfection add an irresistible touch of nostalgia and texture. Perfect as a unique Thanksgiving side dish or a show-stopping addition to any dinner party, this recipe is easy to make ahead and delivers on both taste and presentation. Keywords: Yams in Orange Shells, stuffed orange yams, sweet potato holiday side dish, citrus-infused yams, Thanksgiving sweet potato recipes.
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Recipe Information
Ingredients
- 4 medium-sized oranges
- 2 large yams (or sweet potatoes)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar (packed)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons milk
- 1 pinch salt
- 0.5 cup mini marshmallows (optional)
Instructions
Preheat your oven to 375°F (190°C).
Scrub the oranges clean under cold running water. Slice the tops off (about 1 inch down from the stem) and set the tops aside for later. Scoop out the inside of each orange using a spoon or melon baller, being careful not to pierce the skin. Reserve the pulp and juice for another use, if desired.
Pierce the yams with a fork several times and place them on a baking sheet. Bake in the preheated oven for 40-45 minutes or until completely tender when pierced with a knife.
While the yams are baking, prepare the orange shells by placing them in a muffin tin to keep them upright.
Allow the yams to cool slightly once removed from the oven. Peel the skin off and place the cooked flesh into a mixing bowl.
Mash the yams using a fork or potato masher. Add the butter, brown sugar, cinnamon, nutmeg, milk, and salt to the bowl. Mix until smooth and well combined.
Spoon the yam mixture into the orange shells, mounding slightly on top.
If using mini marshmallows, sprinkle them over the yam mixture. Place the filled orange shells back into the muffin tin for stability.
Bake the stuffed oranges in the oven for 8-10 minutes, or until heated through and the marshmallows are golden brown, if added.
Serve warm, placing the reserved orange tops on the side for presentation, if desired.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 26.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
