Yams Sweet Potatoes Cointreau
Indulge in the rich and luxurious flavors of Yams Sweet Potatoes Cointreau, a show-stopping side dish perfect for holiday feasts or special gatherings. This delightful recipe combines the natural sweetness of yams and sweet potatoes with the warm, spiced notes of cinnamon and nutmeg, all elevated by the vibrant citrusy essence of Cointreau and fresh orange zest. A buttery brown sugar glaze ties everything together, while optional toppings like crunchy pecans and gooey toasted marshmallows add texture and indulgence. With a balance of comforting warmth and a sophisticated splash of orange liqueur, this crowd-pleaser pairs beautifully with savory main courses, making it an unforgettable addition to your table. Ready in just over an hour, it’s simplicity and elegance in every bite.
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Recipe Information
Ingredients
- 2 large yams
- 2 large sweet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 cup Cointreau (orange liqueur)
- 1 teaspoon orange zest
- 0.25 teaspoon salt
- 0.33 cup chopped pecans (optional)
- 1 cup mini marshmallows (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the yams and sweet potatoes, then cut them into 1-inch cubes.
Bring a large pot of water to a boil, add a pinch of salt, and cook the yam and sweet potato cubes for 10–15 minutes until just fork-tender. Drain and set aside.
Melt the butter in a small saucepan over medium heat.
Add the brown sugar, cinnamon, nutmeg, salt, and orange zest to the butter, stirring until well combined and slightly thickened, about 2 minutes. Remove from heat.
Stir in the Cointreau, mixing gently to combine into the sauce.
In a large greased baking dish, spread the cooked yams and sweet potatoes evenly.
Pour the butter and Cointreau mixture over the yams and sweet potatoes, tossing lightly to coat all pieces.
If using pecans, sprinkle them evenly over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
If using marshmallows, remove the foil after 30 minutes, sprinkle the marshmallows over the top, and bake uncovered for an additional 10–15 minutes until the marshmallows are golden and bubbly.
Allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 141.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2985 mg | 64% | |
*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.
