Slow Cooker Candied Sweet Potatoes with Pecans -

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Slow Cooker Candied Sweet Potatoes with Pecans

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By Natalie Haughton

Posted February 5th, 2009

This article is reprinted with permission from Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker, by Natalie Haughton, (2008, Wiley)

Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker

Servings:	10 - 12
Author Notes:	This is the simplest way ever to make sweet potatoes for the holiday table or any time you roast a turkey. For the best results, use dark-skinned sweet potatoes, usually labeled as yams, they have a bright orange color and sweeter flavor.
Ingredients:	4 pounds sweet potatoes or yams, peeled 1 stick (4 ounces) butter 1 1/2 cups packed brown sugar 2 tablespoons grated orange zest 1/3 cup fresh orange juice 2 1/2 teaspoons ground cinnamon 1 cup coarsely chopped pecans, toasted
Instructions:	1. If the potatoes are large, cut them lengthwise in half. Slice them 3/8 inch thick. Place the sweet potato slices in a 5-quart electric slow cooker. 2. In a glass bowl or large glass measuring cup, melt the butter in a microwave oven on high power for 30 to 60 seconds. Or melt in a small saucepan over low heat. Stir in the brown sugar, orange zest, orange juice, cinnamon, and 3/4 cup of the toasted pecans. Mix well. 3. Pour the orange pecan butter over the sweet potatoes and toss gently but thoroughly to coat the slices. 4. Cover and cook on the low heat setting for 7 to 7 ½ hours, or on the high heat setting for 3 1/2 and 3 3/4 hours, until sweet potatoes are fork-tender. Serve with the remaining 1/4 cup pecans on top. Cook's Notes When grating orange or lemon zest, keep in mind you only want the colored outer part of the peel, with none of the bitter white pith inside. If marshmallows are a must with your sweet potatoes, after cooking, sprinkle 3/4 to 1 cup miniature marshmallows around the edge of the pot. Cover and let melt for a minute or two.