Slow Cooker Candied Sweet Potatoes

By LadyJ1114

David Venable - QVC

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
• 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 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.