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Holiday Cooking | November 17, 2010

Candied Crockpot Yams

Candied Crockpot Yams

If you are short on space in the oven for Thanksgiving, and have a crock pot, our Candied Crockpot Yams is for you. I’ve never made yams in a slow cooker before today. The texture of the yams is different than if using the traditional boil and bake method. They are a little more firm. I experimented and sliced the yams into 1/4 to 1/2 inch slices. Liked the thin to win slices a bit better. Adding chunks of apples and cinnamon or other spices to the mix would make the recipe a little more interesting…I like this recipe for yams a bit better, but you know I’m a sucker for a twist on an old fave.

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Candied Crockpot Yams

Candied Crock Pot Yams

adapted from Southern Living, October 2008


  • 1/4 cup butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 4 pounds yams peeled and cut into 1/2-inch-thick slices
  • 2 tablespoons cornstarch


  1. Microwave butter in a microwave-safe bowl at high 30 seconds to 1 minute or until melted; stir in vanilla and salt.
  2. Place cut yams and sugars in a lightly greased 6-qt. slow cooker. Pour butter mixture over top. Stir until all ingredients are combined. Cover and cook on LOW 4-5 hours, or until potatoes are tender. Stir halfway through cooking time, to insure yams are coated with sugar/butter mixture.
  3. Transfer yams to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep yams warm.
  4. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened. Pour over yams. Serve immediately.

Recipe Notes

– I recommend first cutting slices of yam into a large plate or shallow bowl, adding about 1/4 cup water and microwaving the yams for about 10 minutes. Drain and then proceed with the recipe above.

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Recipe Rating

  1. I used this recipe but to speed it up I peeled my potatoes. I left them whole and slow boiled them in a pot (about 10 to 15 min.). I then sliced them in a plate and put them in the fridge overnight. The next morning I cooked them per the instructions. They are much easier to slice and safer if they are tender.