Yam Casserole

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A family favorite from the Ropers, fifth-generation citrus farmers in Orange County, Florida.


  • 6-8 yams (medium-sized)
  • 1 tablespoon Organic Valley Salted Butter (for coating pan)
  • 3 tablespoons brown sugar
  • 12 cup organic orange juice (use more if needed)
  • 1 cup pecans


Boil gently 6-8 yams until tender. Cool in the water until easy to handle. Remove skin and cut into 1" pieces. Place in a buttered 11x13 casserole dish. Cover with brown sugar, drizzle orange juice over the top, add pecans if desired, cover again with brown sugar and dot with butter. Bake at 350 until juices are absorbed. To "gild the lily" you may add marshmallows toward the end but they are not necessary.

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