Lat week, caramelized turnips, this week, glazed sweet potatoes. As I have mentioned on here before, I order produce and local meats from local North Carolina farmers through www.farmersfreshmarket.org and last week there were three different types of sweet potatoes available to order! How could I say no? I didn’t want anyone to feel left out so, of course, I ordered all three kinds. For this recipe, I mostly used the Beauregard Sweet Potatoes – mainly because I like saying “Beauregard, Beauregard, Beauregard.”
If sweet potatoes are not sweet enough for you, give this recipe a try. Brown sugar and butter… need I say more? In a crockpot… delicious AND easy. There were no leftovers. None!
4 large sweet potatoes (about 2 to 3 pounds)
1/2 cup brown sugar
1/2 cup apple cider
1 large tablespoon corn starch (as a thickener)
1 teaspoon pumpkin pie spice
1 teaspoon sea salt
1 to 2 Tablespoons butter
|Local Apple Cider – Yum!|
1. Peel and dice sweet potatoes. Put in the crock pot.
2. Combine brown sugar, apple cider, corn starch, and pumpkin pie spice in a small bowl or Pyrex measuring cup. Pour over sweet potatoes.
3. Sprinkle with sea salt. Dot with small pieces of butter.
4. Cover and cook on low about 4 hours.
|Ready to eat… who needs to wait for the rest of the meal?|
We served these delicious sweet potatoes with a blackened pork tenderloin. I ate a plate full of potatoes while I was waiting for the pork to cook. These were so easy to make, I will definitely make them again!