This soup will warm you from the inside out on a chilly day. Feel excellent after eating it with French bread and a healthy salad. When preparing this soup, if you discover that it is too thick, simply add heavy cream or water to thin it up.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
Ingredients
- 2 ½ pounds yams
- 2 tablespoons butter
- 2 cups brown sugar
- 1 cup orange juice
- 1 teaspoon ground nutmeg
- 3 cups marshmallows
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Roast whole yams in the preheated oven until heated through but not quite tender, 35 to 40 minutes. Allow to cool.
- Reduce the oven heat to 350 degrees F (175 degrees C).
- Melt butter in a large pot over medium heat. Stir brown sugar, orange juice, and nutmeg with the melted butter to dissolve the sugar completely; bring to a boil, reduce heat to low, and cook until the liquid thickens into a syrup, 10 to 15 minutes.
- Peel cooled yams. Cut yams into bite-sized chunks; arrange in a single layer in a 13×9-inch baking dish. Drizzle syrup over the yams.
- Bake in the preheated oven, twice opening the oven to spoon syrup over the yams, until the chunks are fork-tender, about 35 minutes. Arrange marshmallows over the yams and continue baking until the marshmallows are puffy and browned, about 10 minutes more.
- Orange juice can be replaced with water.
- Pecans can be stirred into the sweet potatoes before adding sauce.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 125 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 8 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 90 mg |
| Sugars | 66 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
So, I messed up and bought Yams instead of sweet potatoes. I used this recipe but blended up the yams and added milk, vanilla, brown sugar, salt, orange juice (mixed those) and put marshmallows on top. It was different but got 5 star reviews from picky eaters.
I made this yam recipe (6 servings) in August as a test run pre-Thanksgiving. And it came out perfectly delicious! I added 1/2 tsp cinnamon; 1/2 tsp vanilla; and dash ginger. I did not use OJ, instead substituted with 1/2 cup water; and 2 tsp cornstarch to help thicken the syrup mixture. Can’t wait to make it on Thanksgiving Day and serve to our guests. It’s quite delicious! Love this recipe!
Sweet and filling loved it say to make and the marshmallows ar the best on the top
I don’t know what I did wrong, but these didn’t turn out for me. The syrup never thickened up and the yams came out swimming in liquid brown sugar. If I made this again I’d probably exclude the orange juice and add a bit of corn starch to help thicken up the syrup.
I will definitely make this agin I made it for today (thanksgiving) my whole family was asking fo more
good recipe but I cooked the sauce for almost an hour and it never turned into a syrup
The recipe itself was good, it was a little too sweet. Next time I think I would cut down on the brown sugar. But other than that it was a good recipe ;))
I made the mistake of sending my 17 year old son to the store for the orange juice. He came home with sunny d! Lol I used it anyways, and my family absolutely loved it! I had friends and family both telling me it was the best ever had!
I didn’t use the orange juice but substituted water instead. It turned out delicious. Just had a few for left-overs.
Cut the syrup in half. Still a bit runny but delicious.
This was so good for thanksgiving but was better with mini marshmellows.
As previous people have stated, it made a lot of syrup. Was a little too orange juicy for me. Cut the recipe in half, added ginger and cinnamon and made with a mix of oj and mango juice. Yummy. I like the idea of baking the yams ahead of time, I cut them up and then let them soak in the syrup until I bake it. Great recipe for kids to make.
Far too much syrup for this quantity of potatoes. Heating then cooling just ends with the yams being very soft on the outside and very firm on the inside. I would recommend dicing the yams and spreading them on the pan without any pre-baking. If you do go the pre-baking route note that it varies by size. Smaller yams will have to be pulled out well ahead of the larger ones. 35 minutes is also way too long for just heating the yams through.
Tastes great and adds just a touch more oomph to the normal dish and the directions worked great for me!
Love this.