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.
Recipe by: The Best Slow Cooker Cookbook Ever
Posted to Bakery-Shoppe Digest V1 #407 by Kay Talbott
<talbott@mail2.wilmington.net> on Nov 21, 1997
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