Name: Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Sweet potatoes, peeled and cut into chunks - 4 pounds; Orange juice - 1 cup; Light brown sugar - ⅓ cup; Unsalted butter, divided - 5 tablespoons; Grated orange zest - 2 tablespoons; Fresh ginger, peeled and minced - 1 (1 inch) piece; Crystallized Ginger (Dried) FSP - 1 teaspoon; Kosher salt - ¼ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Pecan halves - 1 cup; Light brown sugar - 1 tablespoon; Water - 2 teaspoons; Heavy cream - 2 tablespoons; Kosher salt to taste - 2 tablespoons; Fresh mint - 1 sprig

Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping

1. Sweet potatoes, peeled and cut into chunks - 4 pounds

2. Orange juice - 1 cup

3. Light brown sugar - ⅓ cup

4. Unsalted butter, divided - 5 tablespoons

5. Grated orange zest - 2 tablespoons

6. Fresh ginger, peeled and minced - 1 (1 inch) piece

7. Crystallized Ginger (Dried) FSP - 1 teaspoon

8. Kosher salt - ¼ teaspoon

9. Cayenne pepper, or to taste - ¼ teaspoon

10. Ground cinnamon - ¼ teaspoon

11. Pecan halves - 1 cup

12. Light brown sugar - 1 tablespoon

13. Water - 2 teaspoons

14. Heavy cream - 2 tablespoons

15. Kosher salt to taste - 2 tablespoons

16. Fresh mint - 1 sprig

How to cook deliciously - Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping

1. Stage

Place sweet potato chunks into a 4- or 5-quart slow cooker. Stir orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl. Pour over the sweet potatoes.

2. Stage

Cover and cook on Low until sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary with the size of the chunks and the age of the sweet potatoes.

3. Stage

Meanwhile, line a rimmed baking sheet with parchment paper.

4. Stage

Combine candied ginger, salt, cayenne pepper, and cinnamon in a small bowl. Set spice mixture aside.

5. Stage

Heat pecans in a nonstick pan until lightly toasted, stirring or shaking the pan constantly, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in spice mixture and stir until pecans are coated. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook until liquid evaporates, stirring constantly, about 2 more minutes.

6. Stage

Spread out pecans on the prepared baking sheet in a single layer and allow to cool.

7. Stage

Use a hand mixer or potato masher to mash the sweet potatoes with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle on top. Garnish with fresh mint.