Candied Yams

Ingredients

• 1 cup brown sugar packed
• 0.3 cup butter 
• 2 tablespoons cornstarch 
• 1 cup granulated sugar 
• 0.3 teaspoon salt 
• 4 pounds sweet potatoes and into peeled cut into 1/2-inch-thick slices
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• microwave
• slotted spoon
• slow cooker

Directions

1. Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir in vanilla and salt.
2. Stir together granulated sugar and brown sugar in a medium bowl.
3. Layer potatoes and sugar mixture in a lightly greased 6-qt. slow cooker, beginning with potatoes and ending with sugar mixture.
4. Pour butter mixture over top. Cover and cook on LOW 4 hours or until potatoes are tender.
5. Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm.
6. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan.
7. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened.
8. Pour over potatoes.
9. Serve immediately.