Candied Yams & Cranberries Recipe
Summary
Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 6 medium yams or sweet potatoes | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Cranberries | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Wash yams or potatoes; drain but do not dry.
Set in slow-cooking pot.
Cover and cook on low for 4 to 6 hours (depending on size and shape).
Peel and cut into quarters.
Place in 2-quart casserole.
In medium saucepan, melt butter; add sugar, cranberries, salt and pepper.
Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves.
Pour over yams in casserole.
Cover and bake in 350°F.oven for 30 minutes.
Makes 6 servings.
This recipe not suitable for Cornwall or Sears tray-type Crockery Cookers.
Set in slow-cooking pot.
Cover and cook on low for 4 to 6 hours (depending on size and shape).
Peel and cut into quarters.
Place in 2-quart casserole.
In medium saucepan, melt butter; add sugar, cranberries, salt and pepper.
Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves.
Pour over yams in casserole.
Cover and bake in 350°F.oven for 30 minutes.
Makes 6 servings.
This recipe not suitable for Cornwall or Sears tray-type Crockery Cookers.
Chef
