Crockpot Candied Sweet Potatoes
Sliced sweet potatoes slow cooked with white and brown sugar, butter, cinnamon and nutmeg in a cornstarch syrup until tender and glossy. Serves 8.
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Ingredients
- 3 pounds sweet potatoes washed, peeled and cut into slices about 1/4-inch thick
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 4 tablespoons salted butter cut into thin pats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup water
- 2 tablespoons cornstarch
Instructions
- Wash the sweet potatoes, peel them and cut them into slices about 1/4-inch thick.
- Put the sweet potatoes in the crockpot and sprinkle them with the granulated sugar and the brown sugar.
- Cut the butter into thin pats and arrange them over the sweet potatoes.
- Dust the cinnamon and nutmeg over the top.
- Stir the cornstarch into the water to make a slurry and pour it over everything.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, stirring about halfway through. The sweet potatoes are done when they are tender and the liquid is bubbling and starting to thicken.
Notes
Each time you stir, spoon the syrup from the bottom over the top. If the syrup is still thin when the sweet potatoes are tender, cook longer, or boil 1/2 cup of the liquid in a small saucepan and whisk in 2 teaspoons cornstarch mixed with 2 teaspoons water. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 248kcalCarbohydrates: 48.3gProtein: 2gFat: 5.8gSodium: 117mgFiber: 3.9gSugar: 26.5g