Yams with Coconut and Pecans

"There is no experience better for the heart than reaching down and lifting people up." - John Andrew Holmer Recipe courtesy of "Not your Mother's slow cooker cookbook" by Beth Hensperger

2 lbs. yams or sweet potatoes, peeled and sliced 1/2 inch thick 1/2 tsp. coconut extract 1/2 tsp. vanilla extract 1/2 cup (1 stick) butter, melted 1 cup firmly packed light or dark brown sugar 1/2 cup sweetened shredded coconut 1/2 cup broken pecans 1/2 tsp. ground cinnamon 4 tbsp. cold butter, cut into pieces Coat the slow cooker with butter or nonstick cooking spray. Arrange the slices of yams in overlapping layers. Stir the extracts into the melted butter and drizzle over the yams. Combine the brown sugar, coconut, pegans and cinnamon in a small bowl; sprinkle over the yams in a layer. Dot with the cold butter. Cover and cook on LOW until the yams are tender (to check for doneness pierce with the tip of a knife), 6 to 7 hours. Serves 6 to 8 people. NOTE: Large oval slow cooker works best with this recipe. Also, I've adjusted some of the proportions of the incredients to adapt to my taste. Enjoy . . . this is one of my favorites!

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