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.