Yield: 12 Servings
|4 pounds||Yams; peeled and cut into 1-inch cubes|
|¾ cup||Dark brown sugar; packed|
|3 tablespoons||Butter; melted|
|1½ teaspoon||Ground cinnamon|
|¼ teaspoon||Grated nutmeg|
|2 tablespoons||Fresh orange juice|
|3 tablespoons||Brandy; optional|
|1½ teaspoon||Grated orange zest|
|1 cup||Minature marshmallow|
|½ cup||Pecans; chopped and toasted|
Place the yams in a 4 quart electric slow cooker. In a medium bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and orange juice. Spoon the yams.
Cover and cook on the low heat setting 5½ to 6 hours, stirring once. If possible, until yams are tender.
Stir in the brandy and orange zest. Sprinkle the marshmallows and pecans over the top. Cover and cook 5 minutes longer, or until the marshmallows are melted. Serve immediately. Recipe By : The Best Slow Cooker Cookbook Ever Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 21:31:57 -0500 From: Kay Talbott <talbott@...> NOTES : We omitted the brandy, the marshmallows and the pecans...but this recipe is really a keeper! In fact, I have made it three times in the last month and it will definitely be on my Thanksgiving and Christmas menus.