189 calories; 4 g total fat; 2 g saturated fat; 10 mg cholesterol; 509 mg sodium. 36 g carbohydrates; 4 g fiber; 4 g protein;
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Rating: 5 stars
I made this for Christmas last year doubling the recipe and it's a good thing I did because there were no leftovers. I did serve the bacon on the side as there are vegetarians in my family but that was no big deal. Several people requested the recipe. It's easy to make...just throw it in the crockpot and forget it. I've even made it in the oven when I was short on time. It's a great alternative to the usual way of serving sweet potatoes.
Rating: 2 stars
I must have gone somewhere, because this was terrible. The potatoes were overcooked - I definitely would have sliced them thicker - and the orange juice was overpowering and a little sour.
Thanks for sharing such a great recipe and beautiful photo! I loved featuring it in my Slow Cooker Sides roundup (http://holleygrainger.com/slow-cooker-side-dish-recipes/). This is definitely a recipe I will be trying soon!
I made this as well, and it's really good. I increased the orange juice to a half cup. Don't worry about thinking there is not enough liquid, the potatoes cook down and there is quite a bit of liquid when it's finished. And, it cooks down to about half the size of where you started it. I could have easily doubled this recipe for a family dinner. Everyone will want seconds. One more thing, after frying the bacon, I drained the fat except for a teaspoon or so, added 2 tbls butter, breadcrumbs and fresh chopped sage. Browned it up, scraped the bacon from the pan till the breadcrumbs were toasty. Let it cool and added 6 strips of bacon that was crumbled in my food processor. This last part is so good and a great addition to the sweetness of the potatoes.