Slow Cooker Sweet Potatoes
I came across several wonderful sweet potato recipes from one of my favorite publications, Southern Living. This recipe really stood out as it is one you can throw in the crockpot for 5 1/2-6 hours and you are good to go! And who wouldn't love the wonderful aroma of sweet potatoes cooking while going about your day? Enjoy!
Ingredients
- 4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
- 1/2 cup frozen orange juice concentrate, thawed
- 4 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon orange zest
- 2 garlic cloves, minced
- 3 cooked bacon slices, crumbled
How to Make It
Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.
Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.
Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
Chef's Notes
This sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It's made in the slow cooker, so you're saving valuable stovetop space.