This sweet-and-salty side could not be easier to prep on Christmas morning. Best part? It’s made in the slow cooker, so you’re saving valuable stovetop and oven space.
3 lbs. sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 c. frozen orange juice concentrate, thawed
3 Tbsp. butter, melted
3 Tbsp. light brown sugar
2 tsp. maple flavoring
1 1/2 tsp. kosher salt
2 tsp. chopped rosemary
2 tsp. cornstarch
1 tsp. cold water
1/2 c. loosely packed parsley leaves, finely chopped
1 Tbsp. orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled
1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 5 ingredients 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.
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This recipe blog post is by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.