Candied yams and cranberries
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Yams or sweet potatoes |
| ½ | cup | Butter |
| ¾ | cup | Light brown sugar |
| 2 | cups | Fresh cranberries |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot.
Cover and cook on low for 4 to 6 hours (depending on size and shape). Peel and cut into quarters. Place in 2 quart casserole. In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves.
Pour over yams in casserole.* Cover and bake in 350 F oven for 30 minutes.
Recipe By :
From: Western Mexican Cookbook
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