Yams or Sweet Potatoes?
We call them Candied Yams but they’re really sweet potatoes. If you want to know the differences between the two tubers (that are not even distantly related) click here.
Sweet potatoes are a healthy treat that I rely on often to satisfy my sweet tooth. They are naturally low in sodium, and are very low in saturated fat and cholesterol. They are also a good source of dietary fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, vitamin C and Manganese. I can eat this dessert/vegetable/snack (minus the marshmallows) without a bit of guilt! I don’t miss cakes & candy at all when I’m munching on baked sweet potato slices or indulging in Crockpot Candied Yams.
And let’s not forget that “Candied Yams” are a Thanksgiving tradition that can be made in your crockpot or slow cooker. It just isn’t the same holiday feast without ooey-gooey marshmallow topped candied yams on Thanksgiving. I know Thanksgiving is a long way off, but the cooler weather here in SC has made me think of Autumn and everything else associated with it.
The numbers for the nutritional sweet potato speak for themselves: almost twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal. All these benefits with only about 130 to 160 calories!
- Mix brown sugar with the cinnamon.
- Layer sweet potatoes in a slow cooker, sprinkling each layer with brown sugar & cinnamon, and dotting with butter.
- Combine orange juice and cornstarch and pour over the top.
- Cover and cook on Low 3 hours; increase heat to HIGH and cook until potatoes are tender, about 1 hour.
- Sprinkle top of potatoes with 1 cup miniature marshmallows during last 5 to 10 minutes of cooking time.