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I’m so excited to share this slow cooker version of yams, which come out deliciously moist and perfectly cooked. Cranberries, ginger, and pecans add holiday flavor without overwhelming the sweet yams. Just load it in the morning and it’s ready to go come dinner time!
Coat your slow cooker insert with butter or shortening.
Combine the yams, cranberries, and ginger in a large bowl so that the ingredients are evenly distributed. Whisk the half-and-half, maple syrup, vanilla, and salt in a separate bowl. Pour over the yam mixture and toss to combine.
Pour the yam mixture into the slow cooker.
Combine the butter, brown sugar, cinnamon, and nutmeg. Incorporate the butter by mashing it into the sugar with a fork. Stir in the pecans.
Sprinkle the sugar-pecan mixture over the yam mixture in the slow cooker.
Cook on low for 6 to 7 hours and resist the temptation to lift the lid! (You’ll prolong the cooking process.)
Serve the cooked yams with a slotted spoon, as there will be excess liquid in the bottom of the slow cooker. Let the “oohing” and “aahing” begin!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!