Thanksgiving, Christmas, Easter…it doesn’t matter what you are celebrating, these are always a hit. Before I started adding bacon to my sweet potatoes, we had a hard time getting people to eat them. Now, I have to make a double batch! The fact that I can do them in the slow cooker is an amazing added bonus. This is one of my favorite make and take dishes these days for sure. Check out what they are saying about this recipe over at My Recipes:
“I loved this dish and so did my family.”
This is a dish that will not disappoint. You will find yourself making it again and again.
Ingredients
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen Welch’s orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons Domino 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
Instructions
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.
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Quick Tip: Cook the garlic before adding.
Thanks again to My Recipes for this fun new recipe.