Name: Slow-Cooker Sweet Potatoes with Bacon
Total time: 360 min
Ingredients: 4 pounds 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

Slow-Cooker Sweet Potatoes with Bacon

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Put this Crock Pot sweet potatoes recipe together Thanksgiving morning, and let it cook while you get the rest of the meal ready.

By Southern Living Editors

Published on October 9, 2018

Hands On Time:

30 mins

Total Time:

6 hrs

Yield:

8 servings

Thanksgiving Day brings a mixture of emotions. Joy at seeing friends and loved ones at your doorstep, mixed with anxiety over getting the various components of the holiday meal baked, smoked, and roasted so everything is ready for the table at the same time. An added dilemma? You have limited space in the oven. Stash your slow cooker in a corner of your kitchen counter and let this handy appliance take some of the anxiety off your shoulders. Sweet potato casseroles are a traditional holiday favorite and, along with your favorite holiday sides of green bean casserole, mashed potatoes and corn pudding, this year try a new twist with this Slow-Cooker Sweet Potatoes with Bacon. Put this Crock Pot sweet potatoes recipe together Thanksgiving morning and let it cook while you get the rest of the meal ready. This recipe isn't quite as sweet as the classic sweet potato casseroles usually are, and we have added a touch of garlic and bacon as garnishes for added flavor. Give it a try, and and you will quickly realize how easy it is to incorporate slow cooker sweet potatoes into your holiday cooking.

Slow-Cooker Sweet Potatoes with Bacon — Alison Miksch

Ingredients

4 pounds 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

Directions

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.
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.

Chef's Notes

This sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It's made in the slow cooker, so you're saving valuable stovetop space.