Candied Sweet Potatoes
Candied Sweet Potatoes
Candied Sweet Potatoes
Candied Sweet Potatoes

Candied Sweet Potatoes

David Venable

Your oven can only handle so many dishes before it starts to cook unevenly. Try these yummy Crock Pot Sweet Potatoes this Thanksgiving. Betcha you’ll start a new tradition!

Ingredients

  • 3 lbs sweet potatoes, peeled and cut into 2" chunks
  • 2 (8-oz) cans pineapple chunks, drained and liquid reserved
  • 1/2 cup (packed) dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 8 Tbsp (1 stick) unsalted butter, melted
  • 1/2 cup molasses
  • 3 Tbsp cornstarch
  • 1-1/2 cups walnut pieces, toasted

Directions

Place the potatoes and pineapple in a large bowl.
Combine 1/4 cup of the reserved pineapple juice, the brown sugar, cinnamon, nutmeg, butter, and molasses in a bowl, then add the mixture to the sweet potatoes. Toss to coat.
Spoon the potatoes into the slow cooker. Cover and cook on high for 2-1/2–3 hours, stirring gently every 30 minutes. Whisk the cornstarch and the remaining pineapple juice together in a bowl to make a slurry. Add the slurry to the potatoes, mixing gently, but thoroughly, to combine. Simmer the potatoes for 3–5 minutes. Before serving, carefully fold in the walnuts and avoid breaking apart the potatoes.

Cook's Notes

Fresh sweet potatoes should not be refrigerated; the flesh can become tough and overly sweet. However, sweet potatoes like cool temperatures…around 55-60°F, making basements ideal storage spaces.

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