South African Sweet Potatoes (Slow Cooker Friendly)
Not sure just what makes these "South African", but I needed a sidedish to go with an authentic South African Samp (hominy) and Beans recipe that I was trying for the main dish. Everyone in the family enjoyed the sweet potatoes (with the exception of Angel Cake whose mind set is that she doesn't like ANY sweet potatoes - no matter what I do to them)! As for the hominy and bean dish: we liked the combination of hominy and beans, but the spices used in the recipe would take some getting used to. -LuAnn
4 large sweet potatoes, peeled, then cut in 1/2-inch slices
1 cup brown sugar, divided
2 cinnamon sticks
4 Tablespoons butter or margarine, divided
Salt to taste
In a heavy Dutch oven*, layer half the butter, sliced sweet potatoes, sugar, salt and one of the cinnamon sticks.
Repeat layers, ending with the remaining cinnamon stick.
Do NOT add water.
Cover the Dutch oven, then look on low heat for about 2 1/2 hours.*
I prepared this in a slow cooker, beginning on low heat and ending with high as dinnertime approached and the potatoes still weren't done. I would need to make them again to finalize on the best combination of times and settings; however, yesterday I cooked them for 2 hours on low, then carefully turned the potatoes, bringing the ones on the bottom of the slow cooker to the top, and finished them with one final hour on high. At that point, they were ALL well cooked.
Adapted from www.cdkitchen.com; posted by LuAnn on KRT