Candied Yams
INGREDIENTS:
4 lb Yams; peeled and cut into
-1-inch cubes
3/4 c Dark brown sugar; packed
3 tb Butter; melted
1 1/2 ts Ground cinnamon
1/4 ts Grated nutmeg
2 tb Fresh orange juice
3 tb Brandy; optional
1 1/2 ts Grated orange zest
1 c Minature marshmallow
1/2 c Pecans; chopped and toasted
4 lb Yams; peeled and cut into
-1-inch cubes
3/4 c Dark brown sugar; packed
3 tb Butter; melted
1 1/2 ts Ground cinnamon
1/4 ts Grated nutmeg
2 tb Fresh orange juice
3 tb Brandy; optional
1 1/2 ts Grated orange zest
1 c Minature marshmallow
1/2 c 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 5 1/2 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.
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.
Cover and cook on the low heat setting 5 1/2 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.
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.