In order to resolve contention for oven space, I made up a new recipe this year for one of my favorite thanksgiving dishes, utilizing the slow cooker (“Crock Pot”). Since it came out far better than any other candied yam recipe I have tried, I thought I’d share the recipe.
- yams or sweet potatoes (4 large or 8 small)
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp vanilla
- 1 bag marshmallows (large marshmallows preferred)
All amounts approximate.
Peel sweet potatoes (ruby “yams”, if you can get them; henceforward called “yams” because that’s what I grew up with), and slice approximately 1/2 inch thick. Mix brown sugar with cinnamon and nutmeg; alter proportions to taste. Layer peeled sliced sweet potatoes with crumbled brown sugar mix. When layering, fill large voids between slices in each layer with smaller pieces of yam, and stagger the layers to avoid holes from top to bottom, to ensure that the butter cooks into the yams. Dot the top very liberally with butter (or substitute). Optionally, mix the butter with the remaining brown sugar mixture (add more brown sugar if necessary) and dot with the butter/sugar mixture. Add vanilla.
Cook on low for 6-7 hours without ever removing the lid. The sugar on top of the top layer of yams will caramelize.
Remove liner from heating element. Top potatoes with marshmallows. Broil with marshmallows at least 6 inches below broiler element until marshmallows are brown and puffy, about 4-5 minutes. (If marshmallows are too close to the broiler element, they will brown unevenly.)