Reviewed: Dec. 1, 2011

This is very close to how my mom use to make it for Thanksgiving. For sure a keeper yummmmmmyyyyy

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3 users found this review helpful

Reviewer:

tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

Reviewed: Nov. 25, 2011

Loved the marshmallows!

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2 users found this review helpful

Reviewer:

Kevin

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Home Town: Reedley, California, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 25, 2011

I prepared this dish last night for Thanksgiving, following the recipe exactly, and it was super easy to make and really delicious. The only note I wanted to share is that this recipe renders a lot more servings than you think. We had so many other dishes (mashed potatoes, salads, stuffing, etc.) that most people only took one scoop, especially since it's a dish that is on the sweeter/richer side so most people won't have more than that. We had 8 people at our table and the recipe that makes 8 servings could have been cut in half and still would have been plenty. I had more than half of the 9" x 13" pan leftover. So if you don't want a whole ton of leftovers then I would suggest pairing the recipe down a bit.

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Reviewer:

Jenn

Reviewed: Nov. 24, 2011

Great Recipe. I only used half the orange juice and added a dash of nutmeg. Perfect. It's a keeper!

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Reviewer:

YumYum

Reviewed: Nov. 24, 2011

This is a classic holiday favorite! I think it's so much easier to bake the yams until fork-tender, about 25 minutes, rather than boil them because then the skin just comes right off. I mash them up with the ¼ tsp. of cinnamon, 1/8 tsp. of nutmeg, ¾ cup of packed light brown sugar, ¼ cup of real butter and 3T. of fresh squeezed orange juice. Lastly, I sprinkled a layer of crushed pecans on top of the sweet potatoes and mini-marshmallows. I place the sweet potatoes back in the oven and bake at 350 degrees for 2 to 3 minutes until the mini-marshmallows melt and becomes slightly golden brown. The yams are always sweet and creamy, the marshmallow topping is nicely toasted, ooey and gooey- a nice touch. The crunchy pecans and brown sugar topping which adds a nice carmelized crunchy texture on the top of the sweet potatoes! The orange juice gives a nice layer of flavor! The yams (sweet potatoes) are high in fiber so I indulged with absolutely no guilt!

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4 users found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Nov. 24, 2011

This recipe is amazing! Definitley a keeper, although I did make one slight change. I didn't have any orange juice at hand so I used about a teaspoon of fresh lemon juice instead. I used this for Thanksgiving 2011 and It'll be back next year!

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3 users found this review helpful

Reviewer:

anne365

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

With all the great reviews I decided to just go with this recipe. I made it exactly as written and it turned out looking beautiful but didn't taste good! My husband was sooo mad at me, the orange juice was so over bearing!

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Reviewer:

Armywife76

Reviewed: Nov. 24, 2011

Great recipe! Followed the suggestions of others and cut down on the amount of orange juice. Also did a mixture of brown sugar, butter, & pecans to add under the layer of marshmallows. Will definitely make again. Thanks for sharing!

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Reviewer:

Dee

Reviewed: Nov. 24, 2011

This came out great. I did add a bit more butter and brown sugar because I like them really sweet. Also I did not use the OJ because I did not have any on hand. They came out perfect!

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Reviewer:

Kcturtle

Reviewed: Nov. 24, 2011

Great recipe! Even my 11-year old, who does not like sweet potatoes, loved this! I followed the review that said to use less orange juice--that was definitely correct. If you use the amount recommended, it overpowers the sweet potato flavor. I also made it ahead of time and used the same reviewer's reheating instructions. Perfect. Thank you!

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2 users found this review helpful