Candied Yams & Cranberries
|Yams/Sweet potatoes||6 Medium|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||3⁄4 Cup (12 tbs)|
|Lightly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Fresh cranberries||2 Cup (32 tbs)|
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.
Calories 594 Calories from Fat 137
% Daily Value*
Total Fat 16 g24%
Saturated Fat 9.7 g48.5%
Trans Fat 0 g
Cholesterol 40.3 mg13.4%
Sodium 344.7 mg14.4%
Total Carbohydrates 115 g38.4%
Dietary Fiber 9.9 g39.6%
Sugars 57.5 g
Protein 3 g6.7%
Vitamin A 15.3% Vitamin C 65.1%
Calcium 4.2% Iron 6.5%
*Based on a 2000 Calorie diet