Slow-Cooker Sweet Potatoes with Bacon, Pecans and Caramelized Onions

November 13, 2015
Recipe by: Randy Manoni

No disrespect to grandma's recipe, but marshmallows aren’t really a gastronomical treat in this day and age.  Mixing sweet, salty, crunchy and tart…now you have a side that everyone is going to love!  Taking the classic fall flavors of sweet potatoes and pecans and mixing them with the great flavor of bacon and onions will have you thinking about the newest tradition on your Thanksgiving table.


Prep Time: 5 Minutes
Cook Time: 6 hours
Yield: 8 Servings
Difficulty: Medium

Ingredients

  • 4 pounds sweet potatoes, peeled and cut into 1-inch-thick slices
  • 1/2 cup frozen orange juice concentrate, thawed
  • 4 tablespoons butter, melted
  • 2 1/2 tablespoons brown sugar
  • 1 teaspoons salt
  • 4 bacon slices
  • 1/2 red onion sliced
  • 1/2 cup roasted pecans
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon orange zest
  • 2 garlic cloves, minced
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Directions

  1. In a bowl mix the sweet potatoes and the next 4 ingredients in a bowl to coat
  2. Place sweet potatoes in a slow cooker, pour the remaining juice mixture over the potatoes
  3. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
  4. When the potatoes have about 20 minutes left ad rosemary, cornstarch and water in a Swiss Diamond saucepan Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.
  5. Meanwhile, heat a medium Swiss Diamond sauté pan over medium heat.  Add bacon and cook. 
  6. Once Bacon is cooked remove from pan, and crumble. 
  7. Add Onions and pecans to the pan with the bacon grease in the sauté pan.  Cook over medium heat for 10 minutes stirring.
  8. Garnish with orange zest and garlic

Pro Tip:

This sweet-and-salty side could not be easier to prep on Thanksgiving morning, but also stores and re-heats well. Best part? It's made in the slow cooker, so you're saving valuable stovetop space.