Slow Cooker Brown Sugar Sweet Potato Dessert Directions:
Scrub the sweet potatoes thoroughly under running water and pat dry. Arrange them in a 6-quart or larger slow cooker, keeping the lid able to close fully.
Sprinkle the brown sugar and cinnamon over the potatoes. Distribute the sliced butter on top, then pour the apple juice around the potatoes.
Cover and cook on LOW for 6–8 hours or HIGH for 3 1/2–4 1/2 hours, until a thin knife slides easily through the center of each potato. If needed, continue cooking, checking every 20–30 minutes.
Carefully transfer the tender sweet potatoes to a platter. Stir the cooking liquid to combine the melted butter and dissolved sugar.
If the sauce is thinner than desired, transfer it to a saucepan and simmer uncovered, stirring frequently, until lightly syrupy. Avoid reducing it to a thick caramel; it will thicken slightly as it cools.
Split each sweet potato lengthwise and gently fluff or lightly mash the soft flesh inside the skin. Spoon the warm brown sugar sauce over the centers and serve.
Practical Woman's Secret
Choose potatoes of similar thickness, not just similar weight. Their thickest centers determine when they are tender, so evenly sized potatoes help the entire batch finish together.
Serving and Storage
Serve warm in individual dessert bowls, with the syrup spooned into the split centers. Refrigerate cooled leftovers in a covered container, keeping the sauce with the potatoes. Reheat covered until hot throughout, then stir the sauce before spooning it over the flesh.
Nutrition Information
Estimated per serving: 1 sweet potato with one-sixth of the sauce
Calories: 440 kcal
Protein: 3 g
Carbohydrates: 77 g
Fat: 15 g
Fiber: 5 g
Sugar: 46 g
Sodium: 95 mg
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