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Slow Cooker Candied Yams are a delicious and easy-to-make side dish, perfect for Thanksgiving or Christmas dinners. This recipe uses fresh sweet potatoes, cooked to fork-tender perfection in a flavorful blend of butter, cinnamon, cloves, and brown sugar. Save oven space with this crowd-pleasing slow cooker dish!
Why I Love This Recipe
The moment I discovered I could make candied yams in my slow cooker it was a game-changer for holiday cooking. Not only does it free up precious oven space but the slow gentle cooking creates the most incredible caramelized sauce while keeping the sweet potatoes perfectly tender. Plus being able to keep them warm throughout dinner means no more rushing to reheat side dishes at the last minute.
What You'll Need
- Sweet Potatoes: Garnet, Beauregard, or Jewel varieties are ideal for their natural sweetness and creamy texture.
- Butter: Adds richness and depth to the sauce.
- Brown Sugar: Creates a caramel-like sweetness; light or dark brown sugar works well.
- Molasses: Enhances the sauce with a rich, deep flavor.
- Vanilla Extract: Adds a warm, aromatic note.
- Spices: Ground cinnamon and cloves for cozy, festive flavors.
- Salt: Balances the sweetness.
- Slurry: Cornstarch and water to thicken the sauce.
Let's Make Them Together
- Prepare the Sweet Potatoes
- Peel and slice sweet potatoes into 1-inch thick rounds. Add them to a 6-quart slow cooker.
- Mix the Sauce
- In a small bowl, combine water and cornstarch to create a slurry. Stir in melted butter, molasses, vanilla, cinnamon, cloves, and salt. Pour over the sweet potatoes, ensuring they are well coated.
- Cook
- Cover and cook on HIGH for 4 hours, without stirring.
- Add Brown Sugar
- After cooking, gently stir in brown sugar. Let the mixture sit for a few minutes to allow the sugar to dissolve into the sauce.
- Serve
- Serve warm as a side dish, with or without optional marshmallow topping.
Making Them Perfect
Through many holiday dinners I've learned that using fresh sweet potatoes makes all the difference in both flavor and texture. One of my best tips is to resist the urge to stir during cooking this helps the potatoes keep their shape and lets that wonderful sauce develop. If you're adding marshmallows just pop them on at the end and let them melt naturally under the lid.
Mix It Up
I love experimenting with different variations of this recipe. Sometimes I'll add a sprinkle of nutmeg or swap in maple syrup for the brown sugar. For special occasions I'll top with marshmallows or add some chopped pecans for crunch. And when I'm feeling adventurous a splash of bourbon gives them a delicious Southern twist.
Saving For Later
These yams keep beautifully in the fridge for up to five days stored in an airtight container. When you're ready to enjoy them again warm them gently in the oven at 350°F for about 20 minutes. If you're in a hurry they reheat well in the microwave just do it in short bursts stirring between to ensure even heating.
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Frequently Asked Questions
- → How long can I keep these on the warm setting?
The yams can stay on warm for 2-3 hours after cooking. Stir often and add water if they thicken too much.
- → Can I add marshmallows like a sweet potato casserole?
Yes, after cooking and adding brown sugar, top with regular or mini marshmallows. Keep on warm until marshmallows become melty.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.
- → Why add brown sugar at the end?
Adding brown sugar after cooking helps prevent it from burning or becoming too caramelized during the long cooking process.
- → Why shouldn't I open the lid during cooking?
Keeping the lid closed during cooking helps maintain consistent temperature and ensures the yams cook evenly in the specified time.
Conclusion
This easy slow cooker recipe transforms yams into a sweet and syrupy side dish perfect for holidays. With just 15 minutes prep and 4 hours cooking time, it's a hands-off way to make a classic holiday favorite.