Candied Sweet Potatoes Slow Cooker Recipes

SLOW COOKER SWEET POTATOES

Steps:

• Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
• Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

POTLUCK CANDIED SWEET POTATOES

Steps:

• In a small bowl, combine sugars. In a greased 5-qt. slow cooker, layer a third of the sweet potatoes; sprinkle with a third of the sugar mixture. Repeat layers twice. In a small bowl, combine the butter, vanilla and salt; drizzle over potatoes. Cover and cook on low for 5-6 hours or until sweet potatoes are tender., Using a slotted spoon, transfer potatoes to a serving dish; keep warm. Pour cooking juices into a small saucepan; bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into pan. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over sweet potatoes. , Sprinkle with parsley if desired.

SLOW COOKER SWEET POTATOES (YAMS) AND MARSHMALLOWS

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Place sweet potatoes in a slow cooker and arrange butter on top of sweet potatoes. Sprinkle brown sugar over sweet potatoes.
• Cook on High, 3 to 3 1/2 hours. Add marshmallows and cook until soft and somewhat puffy, about 15 minutes.

GRANDMA'S CANDIED SWEET POTATOES

Steps:

• Combine butter, vanilla extract, and salt in a bowl. Mix brown sugar and white sugar together in another bowl.
• Layer potatoes and sugar mixture in the bottom of a slow cooker. Pour the butter mixture over the top.
• Cover and cook on Low until tender, about 6 hours.
• Remove 1/3 of the cooking liquid from the slow cooker and pour into a saucepan; whisk in cornstarch. Bring to a boil and cook until thick, about 5 minutes. Pour over potatoes and serve.

SLOW-COOKER SPICED SWEET POTATOES WITH PECANS

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
• Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
• Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
• Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
• When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
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