Crockpot Candied Yams
Candied yams in the crockpot free up the oven on a holiday and taste just as good. The sweet potatoes cook in butter, brown sugar and warm spices until they are soft and glazed.
10
servings20
minutes5
hoursSliced sweet potatoes cook in a brown sugar and butter syrup with cinnamon and nutmeg. Marshmallows are optional.
Ingredients
4 lb sweet potatoes, peeled and sliced into 1/2-inch rounds
1/2 cup unsalted butter, cut into pieces
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1/4 cup orange juice
1 tbsp vanilla extract
1 tbsp cornstarch
2 cups mini marshmallows, optional
Directions
- Grease a 6-quart slow cooker lightly with butter or cooking spray.
- Add half the sliced sweet potatoes in an even layer.
- Mix both sugars, the cinnamon, nutmeg, ginger, salt and cornstarch in a bowl.
- Sprinkle half the sugar mix over the first layer and dot with half the butter.
- Add the remaining sweet potatoes, then the rest of the sugar mix and butter.
- Pour the orange juice and vanilla over the top.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours. The potatoes are done when a fork slides in with no resistance.
- Gently stir to coat the slices in the syrup, being careful not to mash them.
- If using marshmallows, scatter them on top, cover, and cook on HIGH 10 minutes until puffed and soft.
- Let the dish rest 10 minutes before serving so the syrup thickens.
Notes
- Canned yams in syrup can be used. Drain them, cut cooking time to 2 to 3 hours on LOW, and halve the sugar. Add a handful of pecans at the end for crunch. Leftovers keep 4 days and reheat in the microwave. Make it a day ahead and warm on LOW for 1 hour.
Yams or sweet potatoes, what to buy
In most US stores, the orange vegetable labeled yam is really a soft-fleshed sweet potato, and that is exactly what you want for candied yams. Real yams are starchy and dry and do not work here. It also frees up burner and oven space. A slow cooker holds the dish at serving temperature, so it can sit on WARM while you finish the rest of the meal.
Five hours on LOW turns the slices tender while the butter, brown sugar, and orange juice cook down into a thick syrup. The slow cooker frees up the oven on a busy holiday and keeps the dish warm until dinner is served.
Ingredient notes
Sweet potatoes: Pick firm, evenly sized potatoes with smooth skin. Slice them a half inch thick so they cook through without turning mushy.
Brown sugar: Light brown sugar gives a mellow caramel flavor. Dark brown is stronger and can taste heavy.
Butter: Use unsalted and cut it into small pieces, so it melts evenly through the layers.
Orange juice: A quarter cup adds just enough acid to keep the syrup from tasting flat.
Spices: Cinnamon, nutmeg, and ginger give the classic holiday warmth. Measure them out, since too much nutmeg turns bitter.
Salt: A half teaspoon sounds tiny, but it keeps the sweet potatoes from tasting flat. A small pinch of salt lifts the sugar and spices.
Tips for the best result
Layer, do not dump: Arrange the slices in loose layers and sprinkle sugar and spices between each one. That way every slice is coated. Pour the juice and the vanilla over the top once the layers are done.
Stir gently once: Halfway through, turn the potatoes once with a spatula to bring the bottom slices to the top. Stirring hard breaks them apart.
Overcooking is the most common mistake: Past six hours on LOW the slices collapse into a mash. Start checking with a fork at five hours. A glossy syrup means it is ready. If it looks thin, leave the lid off for the last 20 minutes on HIGH.
Swaps and variations
Canned yams in syrup can replace fresh ones. Drain them, cut the cook time to two to three hours on LOW, and halve the sugar. Add a handful of chopped pecans at the end for crunch, or swap the orange juice for apple cider. For dairy-free, use vegan butter. Skip the marshmallows if you want a less sweet dish, and do not add them at the start, because they dissolve into the syrup. For a southern-style version, add a splash of bourbon. For a less sweet dish, drop the granulated sugar and keep the brown sugar.
Another version skips the marshmallows and finishes with a sprinkle of toasted pecans, which suits anyone who finds the dish too sweet.
What to serve with it
Candied yams are a natural fit beside turkey, ham, and roast chicken. They also pair with greens, cornbread, or mac and cheese. Spoon them into a bowl with plenty of syrup from the bottom of the cooker. It also pairs well with collard greens and baked chicken for a casual Sunday dinner.
Storing, freezing and reheating
Keep leftovers in a covered container for up to five days in the refrigerator. They freeze for two months, though marshmallows do not freeze well. Reheat in a covered dish at 350°F for 20 minutes, or in the microwave with a spoonful of water. Pack leftovers with syrup so the slices do not dry out.
Crockpot Candied Yams at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 10 servings
- Ingredients: 12, led by sweet potatoes, unsalted butter, packed light brown sugar, granulated sugar
Tips for Crockpot Candied Yams
Canned yams in syrup can be used. Drain them, cut cooking time to 2 to 3 hours on LOW, and halve the sugar. Add a handful of pecans at the end for crunch. Leftovers keep 4 days and reheat in the microwave. Make it a day ahead and warm on LOW for 1 hour.
Crockpot Candied Yams FAQ
How long does Crockpot Candied Yams take?
Crockpot Candied Yams takes 5 hours of cooking after 20 minutes of prep.
How many people does Crockpot Candied Yams serve?
This recipe makes 10 servings.
What do I need to make Crockpot Candied Yams?
12 ingredients, led by sweet potatoes, unsalted butter, packed light brown sugar, granulated sugar. Amounts are in the recipe card above.
