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Slow-Cooker Sweet Potatoes with Bacon

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 6 hrs
Yield

Makes 8 servings

Make Ahead: 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.

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

  1. 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.

  2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

  3. 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.

  4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

  5. MAKE_AHEAD TIP

  6. 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.