Slow-cooker candied yams
Canned unsweetened pineapple juice
Unpacked light brown sugar
Raw sweet potato(es)
4 pound(s), peeled and sliced into 1/2-inch thick rounds
2 Tbsp, cut into small bits
- 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.
- 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.
- 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).