Here is an easy one and it is quick too. Pop this sweet potato mixture into your slow cooker on Thanksgiving morning. It will be ready to serve as soon as everyone sits down to dinner.
This sweet-and-salty side could not be easier to prep on Thanksgiving morning. The very best part? It's made in the slow cooker, so you're saving valuable stovetop space and it is easy cleanup. Enjoy!
Ingredients
4 pounds sweet potatoes, peeled and cut into 1-inch-thick slices
4 strips cooked bacon, crumbled
1 cup fresh squeezed orange juice
½ stick melted butter
3 tablespoons brown sugar
2 teaspoons Real salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
Directions
Place sweet potatoes in a 6 quart slow cooker. Stir together orange juice and next 4 ingredients 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 tablespoon 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 the crumbled bacon.
Makes: 8 servings
Total time: 6 Hours
Have a wonderful and safe Thanksgiving!
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559-561-3391
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