Total Time
4 Hours 25 Mins
Yield
Makes 6 to 8 servings
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

How to Make It

Step 1

Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.

Step 2

Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)

Step 3

Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

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