A Fantastic Side Dish For Thanksgiving
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If you like, you could substitute fresh orange juice for the concentrate. It would make for a fresher and perhaps a bit sweeter flavor. And though the original recipe called for saving the minced garlic as part of the final topping, I chose to add it in with the sauce. It’s fine to do either way; I just thought having the garlic as part of the sauce would make for better texture and more evenly distributed garlic flavor.
Here’s what our friends over at MyRecipes have said about this dish:
Have made this 3 times already. It is now our new official Thanksgiving potato dish. Not too sweet. We tend to double the rosemary and the cilantro (instead of parsley). Very forgiving if you are new to getting everything done at the same time for Thanksgiving dinner. Potatoes simply become softer but don’t dry out or cool off if they’re done ahead of your Turkey. Also, we were able to speed up the cooking time by heating the crock pot casserole insert in the microwave for 5 minutes to get everything warmed before popping into the crock pot base. We’ve made it into a one dish dinner by adding chunks of ham.
What a great idea to turn this into a one-pot meal!
Ingredients
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons Land O’ Lakes butter, melted
3 tablespoons Domino 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
Instructions:
Place sweet potatoes in a crock pot. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, toss 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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Quick tip: You can also add carrots and parsnip!
Thanks to Southern Living and MyRecipes.com for this yummy sweet potato recipe for the slow cooker.