Spice up this slow cooker sweet potato meal with hot smoked sausage links.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
cook:
7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 (high) Slow Cooker: 6 qt.
Servings:
8
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Ingredients

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Directions

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  • Trim fat from pork roast. Combine salt, fennel seed, tarragon, pepper and garlic in a small bowl; rub onto pork roast. Brown roast on all sides in hot oil in an extra-large skillet. Drain off fat.

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  • Place sweet potatoes in a 6-quart slow cooker. Place roast on sweet potatoes. Add sausage. Pour the 1 can of broth and the 1/3 cup apricot nectar over all.

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  • Cover; cook on low-heat setting for 7 to 9 hours or on high heat setting for 3-1/2 to 4-1/2 hours, adding dried apricots during the last 30 minutes of cooking.

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  • Transfer pork, sausage, and apricots to a serving platter using a slotted spoon. Transfer sweet potato chunks to a large bowl using the slotted spoon; mash with a potato masher.

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  • Strain cooking liquid into a glass measure cup; skim fat from cooking liquid. Measure 2 cups cooking liquid (if necessary, add enough of the additional chicken broth to equal 2 cups). Pour liquid into a medium saucepan. Combine the 1/4 cup apricot nectar and cornstarch using a wire whisk; stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve pork and mashed sweet potatoes with sauce. Makes 8 servings.

Nutrition Facts

565 calories; total fat 28g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 159mg; sodium 1161mg; potassium 1120mg; carbohydrates 29g; fiber 4g; sugar 12g; protein 47g; vitamin a 12779IU; vitamin c 20mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 10mg; vitamin b6 1mg; folate 16mcg; vitamin b12 1mcg; calcium 61mg; iron 4mg.
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