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
Details
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.
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