Slow-Cooker Sweet Potatoes with Bacon


This sweet and salty dish will become a favorite and it will free up your stovetop.


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



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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