Preparation / Directions:
makes 6 servings
Wash yams; drain but do not dry. Set in slow cooker. Cover and cook on low for 4 to 6 hours (depending on size and shape of yams).
Peel and cut into quarters. Place in 2-quart casserole. In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole (*see note). Cover and bake in 350 degree F. oven for 30 minutes.
*note: Casserole may be refrigerated and baked later. If cold, add 10 to 15 minutes to oven time.
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