Grandma’s Crockpot Candied Yams
Serving Size / Yield
- ¼ C. unsalted butter
- 2 tsp. pure vanilla extract
- ¼ tsp. salt
- 1 C. granulated sugar
- 1 C. firmly packed dark brown sugar
- 4 lb. sweet potatoes peeled and cut into hearty slices
- 2 T. cornstarch
Melt butter in a microwave safe bowl on high for 30 seconds; stir in salt and vanilla. Combine the two sugars together in a medium bowl. Grease the crockpot with butter generously, then layer potatoes and sugar mixture at bottom of crockpot. Start the layering processing with the potatoes and the top layer should be potatoes with the rest of the sugar mixture sprinkled on top. Pour butter mixture over top, cover and cook on low for 4 hours or until potatoes are tender.
When tender scoop potatoes out with a slotted spoon and put them in a serving dish. Transfer cooking liquid in crockpot to a pot. Over a medium heat add the cornstarch and which frequently, preventing clumps. Bring contents to a boil and cook until mixture thickens. Pour mixture over ready potatoes. Serve immediately.