Yams with Candied Apples and Cranberries
|Yams/Sweet potatoes||2 Pound, peeled and diced (3 large size)|
|Golden delicious apple||1 Medium, peeled, cored and diced|
|Cranberries||1 Cup (16 tbs) (fresh or frozen, unthawed)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Orange flavored liqueur/Orange juice||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
In a 3-quart or larger electric slow cooker, combine yams and apple; sprinkle with cranberries.
In a small bowl, mix sugar, cinnamon, and nutmeg; sprinkle over yam mixture.
Drizzle with liqueur.
Cover and cook at low setting until yams are very tender when pierced (8 1/2 to 10 hours).
Meanwhile, toast pecans in a wide nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally.
Pour out of pan and set aside.
To serve, stir yam mixture lightly, then sprinkle with pecans.