Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

Recipe by Southern Living November 2010

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Credit: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary test

total:
4 hrs 25 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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