Our family loves candied yams and this year I decided to try purple yams, also known as "ube." The bright purple colored yams added festiveness and a pop to our dining table.
Ingredients
- nonstick cooking spray:
- purple yams, peeled and: 2 piece (cut into 1/4 inch slices)
- brown sugar: 2 cups
- butter: 0.25 cup (melted)
- vanilla extract: 2 tsp
- salt: 0.25 tsp
- cornstarch: 2 Tbsp
- water: 2 Tbsp
- coconut: 2 Tbsp (shredded, optional)
Metric Conversion
Stages of cooking
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Spray the inside of a slow cooker with cooking spray.
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Place one layer of yam slices in the prepared slow cooker and sprinkle with brown sugar until covered. Repeat layers until all yams are placed in slow cooker.
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Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
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Cook until yams are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Transfer yams to a serving dish.
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Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
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Stir together cornstarch and water in a small bowl until smooth; add to the juices in the saucepan and continue to boil, stirring constantly, until sauce has thickened. Pour sauce over yams and sprinkle with shredded coconut.
