Recipe: Crock Pot Candied Yams with Mini Marshmallow and Toasted Pecan Topping

CANDIED YAMS

4 pounds yams, peeled and cut into, 1-inch cubes
3/4 cup dark brown sugar, packed
3 tablespoons butter, melted
2 tablespoons fresh orange juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
3 tablespoons brandy (optional)
1 1/2 teaspoons grated orange zest
FOR THE TOPPING:
1 cup miniature marshmallows
1/2 cup pecans, chopped and toasted

Place the yams in a 4 quart electric slow cooker.

In a medium bowl, mix together the brown sugar, melted butter, orange juice, cinnamon and nutmeg. Spoon over the yams.

Cover and cook on the low heat setting 5 1/2 to 6 hours, stirring once, if possible, until yams are tender.

Stir in the brandy, if using and orange zest. Sprinkle the marshmallows and pecans over the top. Cover and cook 5 minutes longer, or until the marshmallows are melted. Serve immediately.

Makes 12 servings
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton