Slow Cooker Sweet Potatoes with Bacon

Everyone contributes to the Thanksgiving feast at our house. Many of the dishes that we enjoy are traditional recipes made year after year. But, sometimes, someone brings something new. This year, our friend, Jamie, made this dish. It was delicious and might turn out to be a new tradition.


Ingredients

4 pounds slender sweet potatoes, peeled and cut into 1-inch 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, finely chopped
1 Tablespoon orange zest
2 cloves garlic, minced
6 slices bacon, cooked and crumbled

Instructions

Place sweet potatoes in a 5 - 6 quart slow cooker. Stir together orange juice concentrate with butter, brown sugar, salt and rosemary. Pour over the potatoes and stir to coat.
Cover and cook on low for 5.5 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 Tablespoon cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 - 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.