I am a HUGE fan of candied yams and the like. Especially around Thanksgiving. In fact that’s generally the only time of the year that I eat them. It’s kind of sad now that I think about it. If there is something that you enjoy so much, why don’t you eat it more often? Maybe it’s just part of the tradition that makes it so good.
Anyway, this year I volunteered myself to bring them to Thanksgiving dinner. We had made a plan to do as much in Crockpots as possible though. That is where my journey started. I was just trying to look for some basic instructions for cooking yams in a crockpot when I fell about this one. I couldn’t resist trying it. It turned out perfectly! I loved it, the family loved it, and even people who generally don’t eat the candied yams tried it and liked it. So anyway, thank you CDKitchen. If you’d like to check out more of their recipes you can go to their website www.cdkitchen.com
Ingredients:
2 lbs sweet potatoes, peeled and cubed (It was about 5 potatoes for me)
1/2 cup packed brown sugar
1/2 cup butter, cut into small pieces
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 medium orange, juiced
1/4 tsp salt
1 tsp vanilla extract
toasted chopped pecans
1. Place your sweet potatoes in the bottom of your slow cooker. Mix your spices together in your orange juice. Pour over the top of your sweet potatoes and stir to coat.
2. Sprinkle your brown sugar over the top of your sweet potatoes and stir it in.
3. Cook on HIGH for 2 hours or on LOW for 4 hours.
4. Before serving stir in your toasted pecans (or set on the side for those that want them and those that don’t).
*Tip: To juice and orange (or any other citrus fruit) I have found that if you roll it around with a little pressure before you cut it it is easier to get more juice out.
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