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Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping
Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Slow cooker mashed sweet potatoes free up your kitchen for other dishes.
Ingredients:
  • 4 pounds sweet potatoes, peeled and cut into chunks
  • 1 cup orange juice
  • 0.33333334326744 cup light brown sugar
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons grated orange zest
  • 1 (1 inch) piece fresh ginger, peeled and minced
  • 1 teaspoon Crystallized Ginger (Dried) FSP
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon cayenne pepper, or to taste
  • 0.25 teaspoon ground cinnamon
  • 1 cup pecan halves
  • 1 tablespoon light brown sugar
  • 2 teaspoons water
  • 2 tablespoons heavy cream
  • kosher salt to taste
  • 1 sprig fresh mint
Instructions:
  • Add sweet potato chunks to a 4- or 5-quart slow cooker. Mix orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl, then pour over the sweet potatoes.
  • Simmer sweet potatoes on Low until very tender, for 4 to 5 hours, stirring every hour. Cooking time may vary depending on the size and age of the sweet potatoes.
  • Prepare a rimmed baking sheet by lining it with parchment paper.
  • Mix together the candied ginger, salt, cayenne pepper, and cinnamon in a small bowl, and keep it aside.
  • Toast pecans in a nonstick pan until golden, stirring or shaking constantly for 4 to 5 minutes. Melt 1 tablespoon of butter with pecans. Stir in spice mixture until coated. Add brown sugar and water, mix until coated. Cook until liquid evaporates, stirring constantly for about 2 more minutes.
  • Arrange the pecans in a single layer on the baking sheet and let them cool.
  • Mash the sweet potatoes with 2 tablespoons of butter, cream, and salt using a hand mixer or potato masher. Lightly chop the cooled pecans and sprinkle over the top. Garnish with fresh mint.

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