Yams

 

3 large yams or sweet potatoes (1 1/2 to 2 lb. total), peeled and diced

1 medium size Golden Delicious apple, peeled, cored and diced

1 C. fresh or frozen (unthawed) cranberries

3/4 C. firmly packed brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/3 C. orange juice

1/2 C. coarsely chopped pecans

 

In a 3 qt. or large electric slow cooker, combine yams and apple, sprinkle with cranberries. In a small bowl, mix sugar, cinnamon and nutmeg; sprinkle over yam mixture. Drizzle with liquer (or orange juice). Cover and cook at low setting until yams are very tender when pierced (8 1/2 to 10 hours). Meanwhile, toast pecans in a wide nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Pour out of pan and set aside. To serve, stir yam mixture lightly, then sprinkle with pecans. Makes 6 to 8 servings.