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.
In a bowl mix the sweet potatoes and the next 4 ingredients in a bowl to coat
Place sweet potatoes in a slow cooker, pour the remaining juice mixture over the potatoes
Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
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.
Meanwhile, heat a medium Swiss Diamond sauté pan over medium heat. Add bacon and cook.
Once Bacon is cooked remove from pan, and crumble.
Add Onions and pecans to the pan with the bacon grease in the sauté pan. Cook over medium heat for 10 minutes stirring.
Garnish with orange zest and garlic
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.
Randy (RJ) was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.