4 lbs. slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 Tbsp. butter, melted
3 Tbsp. light brown sugar
2 tsp. Kosher salt
2 Tbsp cold water
2 tsp. cornstarch
- Place sweet potatoes in a 5-to-6-quart slow cooker. Stir together orange juice concentrate and next 3 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat.
- Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
- Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook,whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.