| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Crockpots, Desserts, Vegetables |
12 |
Servings |
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 |
INSTRUCTIONS
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.
Recipe By : The Best Slow Cooker Cookbook Ever
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 21:31:57 -0500
From: Kay Talbott <talbott@mail2.wilmington.net>
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.
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