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


Prep 30m Cook 5h 30m




  • 4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices

  • 1/2 cup frozen orange juice concentrate, thawed

  • 4 tablespoons butter, melted

  • 3 tablespoons light brown sugar

  • 2 teaspoons kosher salt

  • 2 teaspoons chopped fresh rosemary

  • 2 teaspoons cornstarch

  • 1 tablespoon cold water

  • 1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped

  • 1 tablespoon orange zest

  • 2 garlic cloves, minced

  • 3 cooked bacon slices, crumbled




Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.


Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.


Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.


Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.


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