Southern Candied Yams in the Slow Cooker
Updated: Feb 12
Southern Candied Yams in the Slow Cooker History
“Without a doubt, by 1880 Americans were enjoying some sort of variation of candied sweet potatoes. American cookbooks, such as the widely published 1893 Boston Cooking School Cookbook by Fannie Farmer featured a recipe for glazed sweet potatoes. Likewise, in 1896 Texas Farm and Ranch published Sweet Potato Culture for Profit: A Full Account of the Origin, History and Botanical Characteristics of Sweet Potato , which included a recipe for glazed sweet potatoes.” (Harbster)
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Author: The Southern Spice Rack
· 8 peeled and chopped medium sized yams
· ½ cup white sugar
· ½ cup dark brown sugar
· 4 tablespoons unsalted butter
· 1 tablespoon vanilla extract
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg
· 2 tablespoons salt
· 1 cup water
1. Place the yams, white sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla in the slow cooker. Mix so all yams are coated in sugar and spice.
2. Pour in the water and place cubed pieces of butter on the top of the yams.
3. Cover with lid and set slow cooker on low. Cook for three hours. Stir every thirty minutes. If the water absorbs add another half cup and continue to cook.
4. The yams should be soft but not mushy, fork tender.
Cite : Harbster, Jennifer. “A Sweet Potato History | inside Adams: Science, Technology & Business.” Blogs.loc.gov, 24 Nov. 2010, blogs.loc.gov/inside_adams/2010/11/a-sweet-potato-history/#:~:text=Tracing%20the%20history%20of%20candied%20sweet%20potato%2Fyam%20recipes. Accessed 28 Jan. 2021.