This may be the oldest vegetable recipe in existence in the United States because it is derived from the Narragansett Indian word “msickquatash,” which, according to the Merriam-Webster Dictionary, means “boiled corn kernels.” Most of you probably picture the tagline “Sufferin’ succotash!” rather than a mouthwatering vegetable side dish when you hear the word succotash. However, succotash is a truly excellent and underappreciated recipe.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- nonstick cooking spray
- 2 large purple yams, peeled and cut into 1/4-inch slices
- 2 cups brown sugar
- ¼ cup melted butter
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons shredded coconut (Optional)
Instructions
- Spray the inside of a slow cooker with cooking spray.
- 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.
- Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
- 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.
- Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
- 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.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 138 mg |
| Sugars | 35 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |