Heat Level: Mild
Category: Slow Cooker - Vegetables, Side Dish - Vegetables

INGREDIENTS:
  • ¼ cup butter
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup firmly packed brown sugar
  • 4 lbs sweet potatoes, peeled and cut into ½ inch-thick slices
  • 2 tbsp cornstarch
  • ½ jar Rustlin’ Rob’s Apple Walnut Butter
DIRECTIONS:
  1. Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir in vanilla, salt, and apple walnut butter.
  2. Layer potatoes and brown sugar in a lightly greased 6-qt. slow cooker, beginning with potatoes and ending with sugar. Pour butter mixture over top. Cover and cook on High 3-4 hours or until potatoes are tender.
  3. Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm.
  4. Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened. Pour over potatoes. Serve immediately.
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Rustlin Robs Gourmet Food

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