Kitchen Improv

Spiced Yams

I have an allergy to potatoes, so I try to be creative with yams instead. Never a fan of the traditional candied yams with pineapple and marshmallows, I tend to make this for Thanksgiving and Christmas dinners. It’s best when started early in the day, but I’ve also successfully cooked it overnight on low.

Ingredients
2.5 pounds garnet yams, peeled and cut into 1.5 or 2-inch cubes
1/3 cup packed dark brown sugar
1/4 cup unsalted butter, cubed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon of freshly grated ginger (or 1/2 teaspoon ground)
1 teaspoon vanilla extract

Method
In a large bowl, combine the yams with the sugar, spices, and vanilla. Toss and mix to coat the yams. Put this mixture into a slow cooker and top with the butter. Cook on low for 6-8 hours, mixing occasionally.