Sweet Potato Crunch

• 3 c. cooked, mashed yams (40 oz. can, drain completely)
• 1 c. sugar
• 2 eggs
• 1/2 c. milk
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 c. brown sugar
• 1/2 c. flour
• 1 c. chopped nuts
• 1 stick melted oleo
• 1 (2-inch) sq. salt pork, cut into matchsticks
• 2 c. small white beans, rinsed and picked over
• 1 1/2 tsp. salt
• 2 large garlic cloves, minced
• 2 Tbsp. dark unsulfured molasses
• 2 Tbsp. Dijon mustard
• 1/2 tsp. thyme
• 2 imported bay leaves
• 1/2 Tbsp. grated fresh ginger
• 6 grinds of pepper

1. Put all the ingredients plus 5 cups of water in an electric slow-cooker, cover and cook on low for 12 to 14 hours, regulating the heat to maintain an almost simmer.
2. (Or cook in a tightly covered casserole in a 225u0b0 oven.
3. Add a little boiling water if the beans begin to look dry.)
4. They are done when they turn a dark reddish caramel brown.
5. Correct the seasoning before serving.

yams, sugar, eggs, milk, salt, vanilla, brown sugar, flour, nuts, oleo, salt pork, white beans, salt, garlic, molasses, mustard, thyme, bay leaves, ginger, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548989 (may not work)