Slow Cooker Candied Sweet Potatoes

David Venable - QVC

Slow Cooker Candied Sweet Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    lbs sweet potatoes, washed, peeled, and cut into 2'' chunks

  • 2

    (8-oz) cans pineapple chunks, drained but liquid reserved

  • 1

    cup dark brown sugar

  • ½

    tsp ground cinnamon

  • tsp ground nutmeg

  • 1

    stick butter, melted

  • ½

    cup molasses

  • 3

    Tbsp cornstarch

  • 1-½

    cups walnut pieces, toasted

Directions

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


Nutrition

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