Slow Cooked Sweet Potatoes Food
SLOW-COOKER SPICED SWEET POTATOES WITH PECANS
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
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.
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- Rinse your sweet potatoes and shake off any excess water (no need to dry them; the moisture will help them steam).
- Place the sweet potatoes in a 6-quart or larger slow cooker. If cooking only 1 or 2 potatoes, place them in the center. If you have more sweet potatoes than will fit in a single layer, create a second layer on top. No need to poke holes in the sweet potatoes or wrap the sweet potatoes in foil.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are tender when pieced with a fork. The amount of time you need will vary based on your slow cooker and the size of your sweet potatoes (for reference, I've slow cooked sweet potatoes as large as 1 1/2 pounds each and had them finish in about 4 hours 15 minutes on high).
- Carefully remove the sweet potatoes from the slow cooker. Once they are cool enough to handle, cut a slit down the middle, then push the two ends together to open the potato. Top and enjoy as desired. You also can scoop out the flesh and use it for any recipe that calls for cooked sweet potatoes.
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