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.
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
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.
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 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.
Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
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.
I found the sweet potatoes cooked on low within 4 hours. The juice in the bottom wasn't very interesting to my taste so I added a little bourbon. I cooked the garlic before garnishing the dish as I was making it for a crowd who wouldn't have appreciated raw garlic sprinkled on top, even if there was BACON involved. The potatoes were not all whole after cooking so I coarsely mashed them and added the thickened sauce and parsley, garlic, bacon and zest. Everyone liked them!
Have made this 3 times already. It is now our new official Thanksgiving potatoe dish. Not too sweet. We tend to double the rosemary and the cilantro (instead of parsely). Very forgiving if you are new to getting everything done at the same time for Thanksgiving dinner. Potatoes simply become softer but don't dry out or cool off if the'yre done ahead of your Turkey. Also, we were able to speed up the cooking time by heating the crockpot cassarole insert in the microwave for 5 minutes to get everything warmed before popping into the crockpot base.We've made it into a onedish dinner by adding chunks of ham.
For us, we also found that this recipe needs a little something. It's similar to another one I've made for years in which the 'wow' ingredient is not garlic, which we omitted here - it's fresh, chopped ginger. Adding one T fresh ginger marries well with orange. Also, a nice substitute for the intensity of the orange concentrate is by using orange marmalade instead.We did enjoy the fresh bacon crumbled on top. Yummy.
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