Candied yams 3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.