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    Candied Orange Sweet Potatoes


    Source of Recipe


    Ree Drummond – The Pioneer Woman

    Recipe Introduction


    These were a real revelation. I had never thought about making sweet potatoes in the slow cooker until I saw her make these on TV. I read the notes on the recipe and made an adjustment to the timing. The original recipe calls for 3 hours, but others recommended 4. Since you stir twice during the cooking, I was able to check the doneness and 4 hours was what worked for me. Also, she calls for fairly large chunks and I cut into about 1 1/2 -inch pieces. They turned out tender and sweet and delicious. Jessica had wanted the sweet potatoes with the streusel/pecan topping, so I made a batch of my Cinnamon Pecans to sprinkle on top. She also called for cayenne, which I omitted because I can’t even imagine why you would do that. I think she feels bound by her “brand” to put either cayenne or chipotle peppers in everything she cooks .

    Recipe Link: https://www.foodnetwork.com/recipes/ree-drummond/slow-cooker-sweet-potatoes-7929636

    List of Ingredients




    6 to 7 sweet potatoes, peeled and cut into 1 1/2 -inch pieces
    1 1/2 tablespoons cornstarch
    4 tablespoons salted butter
    1 cup packed brown sugar
    1 teaspoon pumpkin pie spice
    1 teaspoon vanilla extract
    Juice of 1 orange
    1/4 c. water
    Pinch of kosher salt

    Recipe



    Place the sweet potatoes in the slow cooker and add the cornstarch. Toss to coat thoroughly. Dot with butter. Add the brown sugar, salt, and pumpkin pie spice and toss again. Add the vanilla, orange juice and 1/4 cup of water and mix. Cover and set for 4 hours on LOW. Stir once or twice during the cook time. Potatoes are done when they are tender.

    Serves 8-10

 

 

 


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