Candied Sweet Potatoes Slow Cooker (Print Version)
Tender sweet potatoes infused with cinnamon, maple syrup, and topped with chopped nuts for a cozy dish.
# Ingredients:
Main Ingredients
01 -
3 pounds peeled sweet potatoes, sliced into 1/2-inch rounds or chopped into large chunks
Sweetener and Flavoring
02 -
3/4 cup pure maple syrup
03 -
1 tablespoon ground cinnamon
04 -
1/4 cup fresh orange juice
05 -
2 teaspoons arrowroot starch
Toppings
06 -
1/3 cup chopped nuts (optional)
Instant Pot Only
07 -
1 cup water
# Instructions:
01 -
Place the peeled and sliced sweet potatoes into the slow cooker. Evenly sprinkle the arrowroot starch and cinnamon over the potatoes.
02 -
Pour the maple syrup and orange juice over the sweet potatoes. Gently stir to ensure all pieces are well coated.
03 -
Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours until tender.
04 -
Stir the sweet potatoes gently, then sprinkle the chopped nuts on top if using. Serve warm.
05 -
Add 1 cup of water and the peeled sliced sweet potatoes into the Instant Pot. Seal the lid and set the valve to the sealing position.
06 -
Cook on high pressure for 3 minutes, then perform a quick release.
07 -
Remove the sweet potatoes and drain the cooking liquid. Set the Instant Pot to sauté on low. Stir in arrowroot starch, cinnamon, orange juice, and maple syrup. Return the sweet potatoes to the pot and toss gently until evenly coated.
08 -
Transfer potatoes to serving dish and sprinkle chopped nuts on top before serving, if desired.
# Notes:
01 -
Use a gentle stir to avoid mashing the sweet potatoes and to maintain their shape.
02 -
Arrowroot starch acts as a natural thickener, enhancing the glaze without altering flavor.