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.
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
Microwave butter in a microwave-safe bowl at high 30 seconds to 1 minute or until melted; stir in vanilla and salt.
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.
Transfer yams to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep yams warm.
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.