Pioneer Woman Slow Cooker Sweet Potato Food

HASSELBACK SWEET POTATOES

Hasselback Sweet Potatoes image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 medium sweet potatoes
6 tablespoons salted butter, at room temperature
1/4 cup brown sugar
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Fresh sage and rosemary sprigs, for garnish

Steps:

Preheat the oven to 400 degrees F.
Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.

SLOW-COOKER SPICED SWEET POTATOES WITH PECANS

Slow-Cooker Spiced Sweet Potatoes with Pecans image

Candied sweet potatoes have long been a celebrated side dish during the holiday season but we have removed some of the sweetness (no marshmallows!) and made them even easier by cooking them in a slow cooker. We cut the potatoes into thick rounds so they hold up during the cooking process. The resulting tender sweet potatoes glazed with butter and spices are just sweet enough to make them the perfect accompaniment to your favorite poultry or pork dish.

Provided by Food Network Kitchen

Categories side-dish

Time 4h30m

Yield 10 servings

Number Of Ingredients 9

Ingredients

3/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
5 pounds medium sweet potatoes (about 7), peeled and sliced into 1-inch thick rounds
2 tablespoons cornstarch
1/4 cup orange juice
1 cup pecan halves

Steps:

Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
Copyright 2014 Television Food Network, G.P. All rights reserved.

SLOW COOKER MASHED POTATOES (THE PIONEER WOMAN)

Slow Cooker Mashed Potatoes (The Pioneer Woman) image

I wanted to make mashed potatoes, but I didn't want to be home to do it. So, slow cooker to the rescue. These were quite good, and other than peeling and cutting into chunks most of the work did itself in the slow cooker. I did take it out and put it in the mixer to get the chunks out because I didn't think the potato masher did enough. However, I could have used an emulsion blender too. Really delicious, and it was nice to come to already made mashed potatoes. I'm glad I doubled the recipe because these disappeared. Recipe posted as written.

Provided by AmyZoe

Categories Mashed Potatoes

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs russet potatoes, peeled and cut into chunks
1 cup chicken broth (unsalted preferred if you are using full salt or reduce salt)
4 tablespoons unsalted butter, cut int pats
1 1/2 teaspoons salt
1/2 cup sour cream
chives or scallion, to taste for garnish
heavy cream or milk, to taste

Steps:

Combine potatoes, chicken broth, butter, and salt in a slow cooker.
Stir together, then cover and cook on high 3 to 4 hours, until potatoes are tender and fluffy looking.
Mash with a potato masher or fork (or put them through a potato ricer, for super smooth potatoes), then add sour cream, chives or scallions, heavy cream or milk, or whatever ingredients you'd like.
Season to taste, then serve and enjoy.

Nutrition Facts : Calories 286.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 30.3, Sodium 735.8, Carbohydrate 40.4, Fiber 5, Sugar 2.6, Protein 5.9

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