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Candied Yams and Cranberries
6 medium yams or sweet potatoes
1/2 cup butter
3/4 cup light brown sugar
2 cups fresh cranberries
1 teaspoon salt
1/8 teaspoon pepper
Wash yams or potatoes; drain but do not dry. Set in slow cooker. Cover and cook on low for 4 to 6 hours (depending on size and shape). 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. * Cover and bake in 350 F oven for 30 minutes.
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