When I was a child, I didn’t have too many food hangups.  However, when it came to the Thanksgiving table there was this dish that was topped with marshmallows that I was at least leery of.  Baked Yams! (play evil music in the background when you say those words)  I know your in the same boat, as Yams (sweet potatoes – yes I know they are different things) have haunted our past culinary experiences.

My wife of 20 years has always loved these marshmallow topped orange orbs.  So, there has been a compromise for the first few years of our marriage.  Cindy gets her Yams, but she only can make a 9×9 pan of them as she is the only one who liked them.  Until she caught onto a recipe her sister made, and then that changed the game for me and my side of the family.  Instead of shunning the Yam, my family started to say “Cindy, can you bring your Yam recipe?”  That was huge!  I started to like them, and thought… “Alright Brian, if it can be sweet, can it be savory and sweet?”

Folks, yes it can!  This recipe makes a brilliant orange, sweet and spicy dish that will put a lively step into any meal you serve these sides with.  It is amazing what these will do aside your favorite Thanksgiving Turkey.  Plus, since this is a slow cooker recipe you can cook these on the side and they literally take zero maintenance.  A true no fuss, no muss dish.

Separate Note:  I have tried these with Yams and Sweet Potatoes, both equally good.  However, the color is different.

Honey Smashed Yams

Serves 4
Prep time 10 minutes
Cook time 7 hours
Total time 7 hours, 10 minutes
Dietary Vegetarian
Meal type Side Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Thanksgiving
From book Southwest Slow Cooking


  • 2 Large yams (peeled and cut into 1/2-inch thick rounds)
  • 1 cup chicken stock
  • 1 tablespoon butter
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • juice of one lime
  • 3 Tablespoons honey
  • 1/2 teaspoon kosher salt


Step 1
Place the sliced yams, stock and butter in a slow cooker. Cover and cook on low for 6-7 hours. When the yams are tender, smash with a potato masher. Add the remaining ingredients, stir and serve. Top with sour cream if preferred.

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