Slow-Cooker Sweet Potatoes with Bacon

By beach cook

Ingredients

• 4 lb. slender sweet potatoes, peeled and cut into 1-inch-thick slices
• 1/2 cup frozen orange juice concentrate, thawed
• 4 tablespoons butter, melted
• 3 tablespoons 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

Preparation

Step 1

1. 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.

2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

3. 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.

4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.