The Lexingtonienne


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Everyone seems to agree that sweet potaytoes sweet potahhtoes yams belong on the Thanksgiving table.



The debate begins when it comes to the marshmallows. Some people go for the kitschy marshmallow topping; others insist on a streusel-y, candy-like topping.



Me? I’m a marshmallow girl from a marshmallow family.



I love this recipe (another one of my Mimi’s) because it doesn’t use any overpowering spices and isn’t candy-sweet, instead highlighting the natural flavor and sweetness of the yams. Baking the yams first creates a really delicious caramelization, and the freshly squeezed orange juice lends a brightness that pairs wonderfully with the wintry yams.



So whether you are a Marshmallower or a Non-marshmallower, I vote that you give this recipe a try.


6 fresh, large yams*
Butter. I say 1 stick for every 2 large yams. (You do the math.)
1 fresh orange (a juice orange, if you can find it)
1/2 C (approx) brown sugar, not firmly packed
1 tsp (approx) salt
1/2 bag (approx) mini marshmallows

*The number depends on how many people you are serving. Last year I used 6 yams for 12 people and had some leftovers.

Preheat oven to 400. Rinse yams and pat dry. Wrap each yam tightly in aluminum foil and place on a large, rimmed baking sheet lined with foil. (The juices tend to drip out and are so sugary that they burn easily in the oven. All the foil is to help prevent this.) Bake until soft. Mine took about an hour and 45 minutes.

When the yams are cool enough to handle, peel them and discard the skins. Pulse the yams in a food processor until smooth. (Or use a food mill, potato ricer, or potato masher. I find that my Cuisinart works the best to break down the fibrous flesh of the yams.) Transfer yams to a large bowl and add butter, sugar, salt, and the juice of the orange, allowing some of the pulp to get in there too. Taste to adjust for amounts of butter, sugar, and salt. If your yams come to room temperature, you may want to rewarm them slightly in the microwave or heat the butter for a few seconds so that it incorporates easily.

Spread into a lightly greased casserole dish and cover with aluminum foil. At this point you can either store the dish in the refrigerator for a day or two (you’ll notice my photos stop at this step), or you can proceed as follows in order to serve the same day. Heat casserole (covered) in a 375-degree oven for about 45 minutes or until hot. Remove foil, sprinkle marshmallows on top in a single layer, and heat for about 5 more minutes or until marshmallows are lightly toasted.

Have a WONDERFUL Turkey Day, y’all! I’m disappearing into my kitchen now and will emerge in approximately 48 hours, and then I am going to CHILL OUT and enjoy the long weekend. Talk to you next week!

Gobble gobble,

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