Skip the stovetop with this easy and YUMMY slow cooker recipe!
From David: “Thanksgiving was truly a special day when I was growing up because my mother worked full-time and rarely had time off - so on Thanksgiving, not only did she prepare the classics, but she would also made a favorite dish for each of her children (my brother, sister and me). I now make my mother’s extended menu, but it’s a lot to ask of a single oven! This recipe is perfect because it skips the oven—and stovetop—entirely. You’ll love the sweet, spicy sauce; the melt-in-your-mouth-tender potatoes; and crunch of the toasted walnuts.”
You will need:
• 3 lbs sweet potatoes, washed, peeled, and cut into 2'' chunks
• 2 (8-oz) cans pineapple chunks, drained but liquid reserved
• 1/2 cup dark brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 stick butter, melted
• 1/2 cup molasses
• 3 Tbsp cornstarch
• 1-1/2 cups walnut pieces, toasted
- Place the potatoes and pineapple in a large bowl; set aside.
- Combine a 1/4 cup of the pineapple juice, brown sugar, cinnamon, nutmeg, butter, and molasses in a separate medium-size bowl, then add the mixture to the sweet potatoes. Toss to coat.
- Spoon the potatoes into a 4-qt (or larger) slow cooker and cook on high about 2-1/2 to 3 hours, or until the potatoes are soft. Gently stir every half hour.
- Make a slurry by quickly whisking the cornstarch and pineapple liquid together in a small bowl. Slowly add the slurry; gently, but thoroughly, mix to combine.
- Bring the potatoes to a simmer and continue to simmer for 3-5 minutes. Reduce the temperature to low or keep warm. Carefully fold in the walnuts, being careful not to break apart potatoes. Serve warm.
TIP:
One of the biggest mistakes home cooks make on Thanksgiving is that they overcrowd the
oven. Every time you open the door you’re losing precious heat, which slows the cook-time way
down. Plus, the air in the oven needs to circulate over, under, and around food to cook it evenly.
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