Crock Pot Sweet Potatoes Recipe
Last week I shared a recipe for Apple Squash Soup, which would be a nice starter for a Thanksgiving meal. Today I have another recipe that works for Thanksgiving, or any time really. What I like about this recipe is that its made in the crock pot. You don’t have to worry about having enough room in your oven or having a free burner with this recipe. You can also make it ahead of time and heat it up for the big meal on Thanksgiving.
It’s simple to put together and tasty. The ingredients go into the crock pot or slow cooker. If you want to top the sweet potatoes once they are cooked with pecans, that’s an option too. I usually leave them plain.
Tip: Use a knife that has holes or slots in the blade when cutting dense produce like sweet potatoes. The holes allow it to run easily through the potatoes.
Its simple to put together and tasty. The ingredients go into the crock pot or slow cooker. If you want to top the sweet potatoes once they are cooked with pecans, that’s an option too. I usually leave them plain.
- 2-3 lbs sweet potatoes peeled and cut into chunks
- 1/2 cup brown sugar
- 1 stick butter
- 1/4 cup orange juice
- 1 teaspoon grated orange rind
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans – optional
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Place all ingredients except optional pecans in the crock pot. Cook on low for 4 hours or on high for 2 hours until potatoes are tender but not mushy.
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If using, sprinkle with pecans before serving.
