Thanksgiving, Christmas, Easter…it doesn’t matter what you are celebrating, these are always a hit. Before I started adding bacon to my sweet potatoes, we had a hard time getting people to eat them. Now, I have to make a double batch! The fact that I can do them in the slow cooker is an amazing added bonus. This is one of my favorite make and take dishes these days for sure.
This is a dish that will not disappoint. You will find yourself making it again and again.
Ingredients
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen Welch’s orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons Domino 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
Instructions
Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat.
Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
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.
Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
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Quick Tip: Cook the garlic before adding.
Thank you Natasha’s Kitchen for this great photo.
