Yams are a versatile root vegetable that lend themselves beautifully to sweet and savory dishes alike. When prepared in a slow cooker with warm spices and a touch of maple, they transform into a meltingly tender treat. Whether you serve them as a holiday side or a comforting weeknight indulgence, these Maple-Candied Slow Cooker Yams are sure to delight.
Ingredients
- 2 pounds yams, peeled and cut into 1-inch chunks
- ¼ cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup water or low-sodium vegetable broth
- Optional garnish: chopped pecans or walnuts
Instructions
Begin by gathering your peeled and chunked yams. Lightly grease the inside of your slow cooker with cooking spray, then add the yams in an even layer. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, nutmeg, and salt. Pour this sweet, spiced mixture evenly over the top of the yams.
Next, add the water or broth to the slow cooker. Gently stir so each yam piece is coated with the maple-butter mixture. Cover the slow cooker and set it to cook on low for 3 to 4 hours, or until the yams are fork-tender. Midway through cooking, give everything a quick stir to make sure the flavors distribute evenly.
Once the yams soften and soak up those sweet, warm flavors, carefully spoon them onto a serving platter. If you like a hint of crunch, sprinkle chopped pecans or walnuts on top for a delightful finish.
These Maple-Candied Slow Cooker Yams are a perfect side for anyone who loves comforting, fuss-free dishes. They offer natural sweetness, a boost of fiber, and can easily adapt to various dietary needs—try using dairy-free butter or a sugar-free syrup if desired. If you’re craving a bit more spice, add some ground ginger or a dash of cloves. Whether you’re planning a simple Sunday supper or a holiday feast, these tender yams add a cozy touch to any table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
