Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Cavemom’s Orange Yam Turkeys

Posted by Caveman Cooking on November 24, 2010

Cavemom's Orange Yam Turkeys
This is very exciting! Not only is this a great recipe for a unique spin on a Thanksgiving favorite, it’s also the first recipe shared here on C3 from the Cavemom!! She has been making this delicious version of Yams at our Holiday dinner for years. Now, you can, too!


* 8 Small or Medium Yams
* 4 Thick Skinned Oranges
* 4 Tablespoons Butter, softened well
* 1 20 oz. Can Crushed Pineapple, drained (reserve 1/4 cup)
* 1 Cup Chopped Walnuts or Pecans
* 1 Cup Mini Marshmallows
* 2 Tablespoons Brown Sugar
* 1/4 Cup Orange Juice, reserved from oranges
* 1/4 Cup Pineapple Juice, reserved from pineapples
* Salt & Pepper to taste
* Tin Foil


Place yams and 1/2 a tablespoon of kosher salt into large pot of boiling water.
Yams in boiling water

While yams cook, slice oranges in half. Then, with a paring knife and a spoon, carefully scoop out orange flesh being sure not to cut or tear orange skins.
Scooped Oranges

Reserve 1/3 cup of the fresh orange juice. Eat the orange flesh at your leisure (they also make for a great fruit salad).
Reserved Orange Flesh & Juice

Once the yams are fully cooked, drain from water, allow to cool slightly, and remove skin. Place skinned yams into a large bowl or container along with butter, orange juice, pineapple juice, brown sugar, and salt & pepper to taste. Mash and mix well with a potato masher. Add pineapple and nuts, fold in well.
Mashed Yams

One of the great things about this recipe is that it can be prepared ahead of time and then finished a half hour before serving. If you don’t prepare them right away, bag up the orange skins, place the yams in an airtight container, and refrigerate both until ready for use. Also, DON’T add the nuts until just before you are ready to finish preparing them – you don’t want them to get soggy.
Orange Skins

This is the other great part of this recipe (other than the taste), especially if you team up with your grandkids to create a fun tradition. When you are ready to prepare them, evenly distribute the yam mixture into each of the eight orange skins. Then use some tin foil to make the Turkey’s feathers, and the marshmallows to make the bird’s face (we usually make them smile ;)). Place the yam turkeys on a large cookie sheet and place into an oven preheated to 350°. Cook until hot and marshmallows have browned slightly. Serve with the rest of your Thanksgiving fare.
Cavemom's Orange Yam Turkeys

A wish to you for a healthy, happy, and delicious Thanksgiving from the “Cavemom”.

Prep Time = 30 minutes
Cook Time = 20 minutes
Serves 8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

7 Responses to “Cavemom’s Orange Yam Turkeys”

  1. Yea Cavemom!!!! I’ve been waiting for this r4ecipe — she sure cut it close….I am gonna make these one day soon tho not for Turnkey Day…Love to all, v

  2. […] This post was mentioned on Twitter by Willa Mendola, Caveman Cooking. Caveman Cooking said: Cavemom's Orange Yam Turkeys: […]

  3. looks soooooooooooooooo delicious CaveMom!!!

    Happy, safe, healthy and blessed Thanksgiving to all of you! Hope the Caveman is on the mend!

  4. Now I call this creative. Very cute and delicious too. Can’t beat that!

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