Slow Cooker Candied Sweet Potatoes

By davidv

Your oven can only handle so many dishes before it starts to cook unevenly. Try these yummy Crock Pot Sweet Potatoes this Thanksgiving. Betcha you’ll start a new tradition!

Tip: Fresh sweet potatoes should not be refrigerated; the flesh can become tough and overly sweet. However, sweet potatoes like cool temperatures…around 55-60°F, making basements ideal storage spaces.

Ingredients

• 3 lbs sweet potatoes, washed, peeled, and cut into 2" chunks
• 2 (8-oz) cans pineapple chunks, drained but liquid reserved
• 1/2 cup dark brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 stick butter, melted
• 1/2 cup molasses
• 3 Tbsp cornstarch
• 1-1/2 cups walnut pieces, toasted

Preparation

Step 1

Place the potatoes and pineapple in a large bowl; set aside.

Combine a 1/4 cup of the pineapple juice, brown sugar, cinnamon, nutmeg, butter, and molasses in a separate medium-size bowl, then add the mixture to the sweet potatoes. Toss to coat.

Spoon the potatoes into a 4-qt (or larger) slow cooker and cook on high about 2-1/2 to 3 hours, or until the potatoes are soft. Gently stir every half hour.

Make a slurry by quickly whisking the cornstarch and pineapple liquid together in a small bowl. Slowly add the slurry; gently, but thoroughly, mix to combine.

Bring the potatoes to a simmer and continue to simmer for 3–5 minutes. Reduce the temperature to low or keep warm. Carefully fold in the walnuts, being careful not to break apart potatoes. Serve warm.