These are the way Capt. Robert Scott STONE made his sweet potatoes for Thanksgiving and Christmas (and any holiday where you want yummy sweet potatoes, individual serving sizes). These can be topped with marshmallows or maraschino cherries, we prefer the cherries. You can even do a pecan crumble topping – whatever you wish!
6-8 large naval oranges
2 12-oz cans yams, drained (or 1 1/2 lbs boiled yams)
brown sugar
large marshmallow, maraschino cherry, or pecan crumble topping of choice
Preheat oven to 350 degrees.
Cut oranges in half and juice halves, preserving juice. Scoop out the pulp to create clean orange cups.
Mix yams with orange juice and brown sugar to taste until it is consistency of mashed potatoes.
Arrange orange cups in a large glass casserole dish. Fill with yam mixture and top with either halved marshmallows, maraschino cherry, or pecan topping.
Bake, uncovered, approximately 20-30 minutes until marshmallows brown.
Pecan topping:
To make a pecan topping mix 1 3/4 cup chopped pecans, 3/4 cup brown sugar, 1/2 cup flour and 6 Tbsp melted butter.
Gathering Roots 