David Venable’s Candied Sweet Potatoes
- 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 2 8-ounce cans pineapple chunks, drained and liquid reserved
- 1/2 cup (packed) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup molasses
- 3 tablespoons cornstarch
- 1 to 1/2 cups walnut pieces, toasted
Place the potatoes, pineapple, 1/4 cup of the reserved pineapple juice, the brown sugar, cinnamon, nutmeg, butter and molasses into a slow cooker. Toss to mix; ensuring the potatoes are completely coated.
Cover and cook on high for 2 1/2 to 3 hours, stirring gently every 30 minutes. Whisk the cornstarch and the remaining pineapple juice together in a bowl to make a slurry. Add the slurry to the potatoes, mixing gently but thoroughly, to combine. Simmer the potatoes for 3–5 minutes.