| 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. 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 <[email protected]> on Nov 21, 1997
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