Crockpot Yams in the Slow Cooker
Crockpot yams slow cooker style come out buttery, soft and glazed with brown sugar and cinnamon. They are an easy Thanksgiving side that frees up your oven.
8
servings15
minutes5
hoursSliced yams cooked in a buttery brown sugar and cinnamon glaze. They free up the oven on a busy holiday.
Ingredients
3 lb orange-fleshed sweet potatoes (yams), peeled and cut in 1-inch chunks
1/2 cup packed light brown sugar
1/4 cup unsalted butter, cut in pieces
1/4 cup fresh orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon maple syrup
1 cup mini marshmallows, optional
1/2 cup chopped pecans, optional
Directions
- Lightly grease the inside of a 6-quart slow cooker with cooking spray.
- Add the yam chunks. Try to keep them in an even layer, not a tall mound.
- Mix the brown sugar, cinnamon, nutmeg, ginger and salt in a small bowl.
- Sprinkle the sugar mixture over the yams and dot the butter pieces on top.
- Whisk the orange juice, vanilla and maple syrup together and pour it over the yams.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours.
- Stir gently once halfway through so the glaze coats every piece.
- The yams are done when a fork slides in easily and the sauce is syrupy. Do not cook until they collapse.
- If the sauce is thin, remove the lid and cook on HIGH for 15 minutes.
- Top with marshmallows and cover for 5 minutes until soft, or sprinkle with pecans, and serve hot.
Notes
- Real yams are rare in US stores, so the orange sweet potato you see labeled yam works. Use maple syrup instead of the brown sugar for a lighter taste. Reheat leftovers in the microwave or the oven. Refrigerate for up to 4 days. Serve beside turkey, ham or pork chops.
Why yams do well in the slow cooker
Candied yams usually take a hot oven and an hour of watching. The slow cooker does it with brown sugar, butter and orange juice melting into a sweet, spiced syrup while the sweet potatoes soften over five to six hours on LOW. It also frees your oven for the turkey and the rolls.
The texture is different from the oven version. The yams cook in steam and syrup, so they are tender through and glazed, not roasted with browned edges. If you want a crisp top, a few minutes under the broiler will do it. A 6-quart cooker fits three pounds of sweet potatoes nicely. Fill it no more than three-quarters full so the syrup can bubble and spread.
Ingredient notes
Orange-fleshed sweet potatoes: In most US stores, the sweet potatoes labeled yams are the orange variety, and that is what you want. True yams are starchy and dry. Pick firm ones with smooth skin.
Brown sugar: Light brown sugar keeps the flavor mild and warm. Pack it into the measuring cup.
Butter: Use unsalted so you control the salt. Cut it into small pieces so it spreads through the layers.
Orange juice: Fresh gives the best brightness, but bottled works. It also keeps the syrup from getting too heavy.
Spices: Cinnamon, nutmeg and ginger are enough. Add the vanilla and maple at the end of stirring so the flavor stays fresh.
Salt: Just a half teaspoon cuts through the sugar and keeps the dish from tasting flat. Do not skip it.
Tips for the best result
Cut evenly: Slice the yams into pieces about three-quarters of an inch thick. The most common mistake is mixing large and small chunks, which leaves some mushy and some firm.
Stir once in the middle: Gently turn the pieces at about three hours so the syrup coats all sides. After that, leave them alone, because too much stirring breaks them.
Add marshmallows late: Scatter them on top for the last 15 to 20 minutes on HIGH with the lid on, until puffed and soft. Added earlier, they melt into the syrup.
Swaps and variations
Replace the brown sugar with maple syrup or honey for a less sweet dish. Use apple cider in place of orange juice for a fall flavor, and top with chopped pecans for crunch. A pinch of cayenne gives a gentle heat. You can also use half the sugar if your sweet potatoes are very sweet.
Do not use canned yams in syrup for this version. They are already soft and will fall apart after hours of heat. If you prefer a less syrupy dish, leave the lid slightly ajar during the last hour so some of the liquid evaporates.
What to serve with slow cooker yams
This is a holiday side that goes with turkey, ham, roast chicken or pork chops. Pair it with green beans, stuffing and cranberry sauce for a full table. Serve it straight from the cooker set to WARM so the oven stays free.
Storing, freezing and reheating
Refrigerate leftovers in a covered dish for up to four days. Reheat in the microwave for two to three minutes, or in a 350°F oven covered with foil for about 20 minutes, adding a spoonful of water if the syrup looks thick.
The yams freeze for up to two months, though the texture softens. Thaw overnight in the fridge. They also mash well into muffins or pancake batter the next day. Cool leftovers within two hours of cooking so they stay safe.
Crockpot Yams in the Slow Cooker at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 12, led by orange-fleshed sweet potatoes (yams), packed light brown sugar, unsalted butter, fresh orange juice
Tips for Crockpot Yams in the Slow Cooker
Real yams are rare in US stores, so the orange sweet potato you see labeled yam works. Use maple syrup instead of the brown sugar for a lighter taste. Reheat leftovers in the microwave or the oven. Refrigerate for up to 4 days. Serve beside turkey, ham or pork chops.
Crockpot Yams in the Slow Cooker FAQ
How long does Crockpot Yams in the Slow Cooker take?
Crockpot Yams in the Slow Cooker takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Yams in the Slow Cooker serve?
This recipe makes 8 servings.
What do I need to make Crockpot Yams in the Slow Cooker?
12 ingredients, led by orange-fleshed sweet potatoes (yams), packed light brown sugar, unsalted butter, fresh orange juice. Amounts are in the recipe card above.
