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| 4 x ca. 450 g | Yams; peeled and cut into 1-inch cubes |
| 3/4 Tasse | Dark brown sugar; packed |
| 3 Esslöffel | Butter melted |
| 1 1/2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | nutmeg grated |
| 2 Esslöffel | orange juice fresh |
| 3 Esslöffel | brandy optional |
| 1 1/2 Teelöffel | orange zest grated |
| 1 Tasse | Minature marshmallow |
| 1/2 Tasse | Pecans; chopped and toasted |
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Place the yams in a 4 quart electric slow cooker. In a medium bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and orange juice. Spoon the yams.
Cover and cook on the low heat setting 5 1/2 to 6 hours, stirring once. If possible, until yams are tender.
Stir in the brandy and orange zest. Sprinkle the marshmallows and pecans over the top. Cover and cook 5 minutes longer, or until the marshmallows are melted. Serve immediately.
recipe is really a keeper! In fact, I have made it three times in the last
month and it will definitely be on my Thanksgiving and Christmas menus.
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