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Thanksgiving: Candied Yams (Crockpot)

Source of Recipe


Southern Living, October 2008



List of Ingredients



• ¼ cup butter
  
• 2 tsp vanilla extract
  
• ¼ tsp salt
  
• 1 cup granulated sugar
  
• 1 cup firmly packed brown sugar
  
• 4 pounds sweet potatoes, peeled and cut into ½-inch-thick slices
  
• 2 Tbsp cornstarch
  






Instructions



1. Microwave butter in a microwave-safe bowl at High 30 seconds to 1 minute, or until melted; stir in vanilla and salt. Stir together granulated sugar and brown sugar in a medium bowl.
   
   
2. Layer potatoes and sugar mixture in a lightly greased 6-quart slow cooker, beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on Low 4 hours, or until potatoes are tender. Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm.
   
   
3. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes, or until thickened. Pour over potatoes. Serve immediately.
   
   Makes 6 to 8 servings.