SLOW-COOKER SPICED SWEET POTATOES WITH PECANS
Candied sweet potatoes have long been a celebrated side dish during the holiday season but we have removed some of the sweetness (no marshmallows!) and made them even easier by cooking them in a slow cooker. We cut the potatoes into thick rounds so they hold up during the cooking process. The resulting tender sweet potatoes glazed with butter and spices are just sweet enough to make them the perfect accompaniment to your favorite poultry or pork dish.
Provided by Food Network Kitchen
Categories side-dish
Time 4h30m
Yield 10 servings
Number Of Ingredients 9
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.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
CROCK POT SWEET POTATOES & CRANBERRIES WITH TOASTED PECANS
I love the idea of combining these two holiday favorites. Portions size: is based on 1/2 medium potato per person. Choose smaller or larger. Part way through the cooking I stuck a toothpic under the lid to prop it open to vent some of the steam and reduce the liquid. The original recipe did not specify high or low heat setting. *I started my crock on the low setting then kicked it up to high after a couple hours cuz I got nervous about the timing. (updates 11/2012)
Provided by Chicagoland Chef du
Categories Yam/Sweet Potato
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, EXCEPT pecans.
- Toast pecans in the oven or dry skillet, set aside. Careful not to burn!
- Cook for 6 - 8 hours, until the yams are tender. I stir to combine every hour or so.
- About 1-2 hours before serving, if the mixture is too wet, prop the lid open a bit with a toothpick to let some of the steam out and thicken up the sauce.
- Put in your favorite serving dish and top with pecans for serving.
Nutrition Facts : Calories 254.4, Fat 6.7, SaturatedFat 0.6, Sodium 44.3, Carbohydrate 49.4, Fiber 4.6, Sugar 34.8, Protein 2.1
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