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Let your oven take a break and let these slow cooked candied yams handle the side dish! Fresh sweet potatoes soak up cinnamon, brown sugar, a touch of cloves, and plenty of melted butter until they're soft and loaded with flavor. Set it and forget it for an easy holiday dinner win.
Why This Wins Me Over
Once I figured out I could do sweet yams in my slow cooker, holidays got a whole lot less hectic. It's nice not cramming everything in the oven. The slow heat gives you tender potatoes with a super caramel sauce. And the best part is, just flip it to warm and you don't need to rush—dinner is easy whenever everyone's ready.
What You'll Want
- Cornstarch & Water: Mix these up to make things thick and glossy.
- Salt: Just a pinch will cut through all that sugar.
- Vanilla Extract: A splash at the end for cozy vibes.
- Brown Sugar: Any kind works, and it gives a toasty, sweet flavor.
- Spices: Try cloves and ground cinnamon for that classic, warm touch.
- Molasses: A little goes a long way—this gives you a rich kick.
- Butter: Melted is best, so everything gets coated and creamy.
- Sweet Potatoes: Beauregard, Jewel, or Garnet are all seriously good picks.
Let's Cook Together
- Serve It Up
- Scoop the yams out while they're still warm. If you like, add marshmallows on top and let 'em melt right in.
- Add Brown Sugar
- When the timer's up, lightly mix in brown sugar throughout and give it a minute for things to get saucy.
- Cook Away
- Pop the lid on and let it go for four hours on HIGH. Try not to peek or stir.
- Make Your Sauce
- Whisk cornstarch and water first, then mix in spices, vanilla, molasses, butter, and some salt. Pour this over the sweet potatoes, making sure you coat everything.
- Get the Potatoes Ready
- Peel those sweet potatoes, cut into fat rounds, and drop them in your slow cooker (6 quarts works super well).
Tips for the Tastiest Yams
If you can, always use whole, fresh sweet potatoes—the taste is so much better. Hands off while it's cooking! Don't mix it up because the yams keep their shape, and the syrup thickens just right. Got marshmallows? Just toss 'em on when it's done and put the lid back, and they'll melt perfectly.
Switch Up The Flavors
I'm always switching things—sometimes I'll grab maple syrup instead of brown sugar or toss in a little nutmeg. Big holiday? Try marshmallows or even chopped pecans if you're into crunch. Now and then, bourbon makes it extra tasty for a touch of Southern feel.
Keep 'Em Fresh
You can stash leftovers in a sealed container in your fridge, they'll stay good for up to five days. To heat them up, throw them in the oven at 350°F for about twenty minutes. If you're in a rush, microwave them bit by bit—just stir between bursts to get them evenly hot.
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Frequently Asked Questions
- → How long can I leave this dish on warm?
You can keep the yams on warm for 2-3 hours after they're finished. Be sure to give them a stir often and add a splash of water if needed to keep them from thickening too much.
- → Can I use marshmallows like on a casserole?
Totally! After cooking, spread regular or mini marshmallows on top. Keep the dish warm until they melt nicely.
- → What’s the best way to save leftovers?
Store cooled leftovers in a sealed container in the refrigerator. Eat within 5 days for best flavor.
- → Why add sugar later on?
Stirring in brown sugar towards the end avoids it burning or over-caramelizing while the yams slow-cook for hours.
- → Can I open the lid while cooking?
It’s better not to. Lifting the lid lets heat escape, taking longer to cook and possibly creating uneven results.
Conclusion
With only a few minutes of prep, your slow cooker turns yams into a rich, sweet dish perfect for holiday meals. It’s an effortless, hands-off treat done in 4 hours!