4poundsyams, peeled and cut into 1/2-inch-thick slices
2tablespoonscornstarch
Instructions
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.
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.