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.
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.
Made it? Tell us about it–