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Let your slow cooker handle candied yams—this easy, crowd-loving side makes holiday dinners a breeze. Fresh sweet potatoes get super soft while cooking in a mix of brown sugar, butter, cinnamon, and cloves. Save some oven room and keep the crowd happy at Thanksgiving or Christmas.
Irresistible Reasons to Make This
Finding out candied yams could chill out in my slow cooker totally changed my holidays. I get more oven space, and that slow simmer makes the sauce turn out rich and sticky while the sweet potatoes stay soft. Plus, it's nice having them stay warm so I don't have to rush to reheat everything right before we eat.
Stuff You'll Need
- Sweet Potatoes: Go for Jewel, Beauregard, or Garnet types. They’re extra sweet and mash up creamy.
- Slurry: A quick mix of water and cornstarch thickens the sauce at the end.
- Salt: Cuts the sweetness so it’s not overwhelming.
- Butter: Melted, for that dreamy, rich flavor.
- Molasses: Makes things taste deep and earthy.
- Vanilla Extract: Smells warm and sweet.
- Brown Sugar: Light or dark works. Brings that caramel flavor.
- Spices: Add ground cinnamon and a pinch of cloves to make it cozy.
Let's Cook Together
- Finish It Off
- Toss the brown sugar in at the end. Stir gently and wait a few minutes so the sauce soaks in.
- Get Things Started
- Peel the sweet potatoes and cut into thick, 1-inch slices. Toss them right into your slow cooker.
- Dive In
- Scoop some onto a plate while it's warm—marshmallows on top if you like.
- Get the Sauce Ready
- Make a quick slurry by mixing water and cornstarch in a bowl. Pour in melted butter, molasses, vanilla, cinnamon, cloves, and salt. Give it a good mix then coat the sweet potatoes with this sauce.
- Time to Cook
- Pop the lid on and set to HIGH for 4 hours. Keep the lid closed and don't stir.
Tips for Amazing Results
After testing this for a bunch of holidays, I've realized that fresh sweet potatoes totally change the flavor and texture game. Don’t lift the lid or stir while they cook. It helps the yams keep their shape and lets the sticky sauce set up right. Throw marshmallows on at the end if you want—they’ll melt all by themselves if you just put the lid back on.
Change It Up
I like to throw my own spin on this whenever I feel like it. Try a bit of nutmeg or even use maple syrup instead of brown sugar if you’re in the mood. Chopped pecans make for a good crunch. And for something fun, a splash of bourbon gives a great Southern vibe.
Storing Leftovers
Pop leftovers in a sealed container and they'll keep in the fridge for almost a week. To eat again, warm them in your oven at 350°F for twenty minutes or so. If you’re short on time, the microwave works—just heat them in short rounds and give them a stir so everything heats even.
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Frequently Asked Questions
- → How long can I keep them warm?
You can leave them on the warm setting for 2 to 3 hours. Stir occasionally and add a splash of water if they start drying out.
- → Can I add marshmallows later?
Sure! Once cooked, sprinkle marshmallows—mini or regular—on top and keep warm until they melt to your liking.
- → How should I store leftovers?
Refrigerate in a sealed container and enjoy for up to 5 days.
- → Why is brown sugar added after cooking?
Adding it last prevents it from burning or caramelizing too much during the slow cooking process.
- → Why should the lid stay shut?
Keeping the lid closed traps heat and ensures the yams cook evenly during the set time.
Conclusion
With just 15 minutes prep time, these sweet, syrupy yams come together in 4 hours in your cooker. A simple holiday side everyone will crave.