Slow-Cooker Candied Yams
canned unsweetened pineapple juice
unpacked light brown sugar
uncooked sweet potato(es)
4 pound(s), peeled and sliced into 1/2-inch thick rounds
2 Tbsp, cut into small bits
- 1. Lightly coat the inside of the canister of a 5- to 6-quart slow cooker with cooking spray. In a medium bowl, whisk juice, brown sugar, vanilla, cinnamon and salt until the brown sugar dissolves.
- 2. Layer the sweet potatoes slices in the cooker, making two or three overlapping layers of horizontal slices. Pour the juice mixture over and around the sweet potatoes.
- 3. Dot the top with butter. Cover and cook on low for 6 hours or until the sweet potatoes are tender. The dish can stay on the keep-warm setting, covered, for up to 3 hours. Serving size: 2/3 cup (including sauce).