Slow Cooker Yams with Cranberries, Ginger, and Pecans

Ingredients

• 3 pounds Yams, Peeled And Cubed
• 1 cup Cranberries
• 1 teaspoon Candied Ginger
• ½ cubes Half-and-half
• ⅓ cups Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 2 Tablespoons Butter, Cut In Small Pieces
• ½ cups Brown Sugar
• ¼ teaspoons Cinnamon
• ¼ teaspoons Ground Nutmeg
• ½ cups Chopped Pecans

Preparation Instructions

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!