To make it easier to bring this traditional Southern staple to a potluck or gathering, I updated it so that it can be cooked in a slow cooker. It's hard to go wrong with candied sweet potatoes when it comes to pleasing a crowd. —Deirdre Dee Cox, Kansas City, Missouri
Featured In: 23 Favorite Thanksgiving Recipes for the Slow Cooker
- 1 cup packed brown sugar
- 1 cup sugar
- 8 medium sweet potatoes, peeled and cut into 1/2-inch slices
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Minced fresh parsley, optional
- In a small bowl, combine sugars. In a greased 5-qt. slow cooker, layer a third of the sweet potatoes; sprinkle with a third of the sugar mixture. Repeat layers twice. In a small bowl, combine the butter, vanilla and salt; drizzle over potatoes. Cover and cook on low for 5-6 hours or until sweet potatoes are tender.
- Using a slotted spoon, transfer potatoes to a serving dish; keep warm. Pour cooking juices into a small saucepan; bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into pan. Return to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Spoon over sweet potatoes.
- Sprinkle with parsley if desired. Yield: 12 servings (3/4 cup each).
Originally published as Potluck Candied Sweet Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p76
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Reviewed Dec. 1, 2015
"These are so easy and absolutely delicious! I thought I might miss the crumb topping I usually use but I did not miss it at all these are great!!"