Hamdi Saidani This Pioneer Woman Crock Pot Sweet Potatoes recipe is an easy and tender recipe, which is made with sweet potatoes and brown sugar. It’s the perfect holiday side dish, ready in about 3 hours and 10 minutes.
Pioneer Woman Crock Pot Sweet Potatoes Ingredients
- 6 to 7 sweet potatoes, peeled and cut into chunks
- 1 1/2 tablespoons cornstarch
- 4 tablespoons salted butter
- 1 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cayenne
- 1 teaspoon vanilla extract
- Juice of 1 orange
- Pinch of kosher salt
- Chopped walnuts, toasted, for serving
- Chopped fresh parsley, for serving
How To Make Pioneer Woman Crock Pot Sweet Potatoes
- Coat the potatoes: In a large bowl, toss the peeled and chunked sweet potatoes with the cornstarch until they are well coated.
- Layer in the slow cooker: Transfer the coated potatoes to a slow cooker. Dot the top with the butter. Sprinkle the brown sugar, pumpkin pie spice, and cayenne evenly over the potatoes.
- Add liquids and cook: Pour in the vanilla extract, orange juice, and 1/4 cup of water. Season with a pinch of salt. Place the lid on the slow cooker and cook on LOW for about 3 hours, stirring once or twice, until the potatoes are tender.
- Garnish and serve: Give the potatoes one final toss to coat them in the glaze. Transfer to a serving dish, sprinkle with toasted walnuts and fresh parsley, and serve warm.
Recipe Tips
- Why use cornstarch? The cornstarch is the secret to a perfect glaze. As the potatoes cook and release their juices, the cornstarch thickens the liquid, creating a rich, syrupy sauce that coats every piece.
- How do I know when the sweet potatoes are done? They should be very tender and easily pierced with a fork with no resistance. Be careful not to overcook them, or they can become mushy. Start checking around the 2.5-hour mark.
- Can I cook this on the HIGH setting? Yes. If you’re short on time, you can cook this on HIGH for about 1.5 to 2 hours. Just be sure to check on them a little more frequently to prevent them from overcooking.
- Can I prep this in advance? To save time, you can peel and chop the sweet potatoes a day ahead. Store them in a bowl of cold water in the refrigerator to prevent them from browning. Drain and dry them thoroughly before tossing with the cornstarch.
What To Serve With Crock Pot Sweet Potatoes
This is a classic holiday side dish that frees up valuable oven space. It’s the perfect sweet accompaniment to savory main courses like:
- Thanksgiving Roast Turkey
- Glazed Christmas Ham
- A simple Roasted Chicken
- Pork Loin or Tenderloin
How To Store Crock Pot Sweet Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat gently in the microwave or in a saucepan over low heat. The glaze may be thick, but it will loosen as it warms up.
Crock Pot Sweet Potatoes Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 350 kcal
- Carbohydrates: 65g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the sweet potatoes?
For the best texture and for the glaze to properly adhere, peeling is highly recommended. The skins can sometimes be a bit tough after slow cooking.
My sauce seems thin. How can I thicken it?
If your sauce isn’t as thick as you’d like at the end of the cooking time, you can remove the lid and switch the slow cooker to HIGH for the last 20-30 minutes. This will allow some of the liquid to evaporate and the sauce to reduce and thicken.
Can I use a different kind of nut?
Absolutely. Toasted pecans would be a classic and delicious substitute for the walnuts.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mashed Potato Cakes Recipe
- Pioneer Woman Sweet Potato Pie Recipe
- Pioneer Woman Potato Skins Recipe
Pioneer Woman Crock Pot Sweet Potatoes Recipe
Description
Tender sweet potato chunks are slow-cooked to perfection in a sweet and spiced brown sugar glaze with a hint of orange and cayenne.
Ingredients
Instructions
- Toss the sweet potato chunks with cornstarch in a bowl.
- Transfer the potatoes to a slow cooker.
- Dot with butter, then sprinkle with brown sugar, pumpkin pie spice, and cayenne.
- Pour the vanilla, orange juice, 1/4 cup water, and a pinch of salt over the top.
- Cover and cook on LOW for 3 hours, or until the potatoes are tender.
- Stir to coat the potatoes in the glaze, then transfer to a serving dish and top with walnuts and parsley.
Notes
- u003cliu003eTossing the potatoes in cornstarch before cooking is the key to creating a thick, perfect glaze.u003c/liu003eu003cliu003eDon’t overcook the potatoes; start checking for tenderness with a fork after 2.5 hours.u003c/liu003eu003cliu003eThis dish can be held on the u0022WARMu0022 setting for up to an hour, making it perfect for holiday meals.u003c/liu003e
