Elevate your holiday table with this effortlessly elegant dish! Sweet potatoes become meltingly tender in the slow cooker, infused with bright citrus and warm spice, while a crunchy, fiery pecan topping adds a delightful textural contrast. Prepare the topping ahead of time for ultimate convenience.

Follow The Directions

01

Step

Place sweet potato chunks into a 4- or 5-quart slow cooker. In a separate bowl, combine orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and minced ginger. Pour the mixture over the sweet potatoes, ensuring they are well coated.

02

Step

Cover the slow cooker and cook on Low heat for 4 to 5 hours, or until the sweet potatoes are very tender and easily pierced with a fork. Stir the potatoes every hour to ensure even cooking. Note: Cooking time may vary depending on the size of the sweet potato chunks and the age of the potatoes.

03

Step

While the sweet potatoes are cooking, line a rimmed baking sheet with parchment paper.

04

Step

In a small bowl, combine the crystallized ginger, 1/4 teaspoon kosher salt, cayenne pepper, and cinnamon. Set this spicy mixture aside.

05

Step

Heat the pecan halves in a dry nonstick skillet over medium heat. Toast for 4 to 5 minutes, stirring or shaking the pan constantly to prevent burning. Add 1 tablespoon of butter to the pan and stir until melted. Mix in the prepared spice mixture, coating the pecans evenly. Sprinkle with 1 tablespoon of brown sugar and 2 teaspoons of water, stirring to coat all the pecans. Continue cooking until the liquid evaporates and the pecans are glazed, approximately 2 more minutes, stirring constantly.

06

Step

Spread the spiced pecans in a single layer on the prepared baking sheet and allow them to cool completely. This will allow them to crisp up.

07

Step

Once the sweet potatoes are cooked, use a hand mixer or potato masher to mash them to your desired consistency. Incorporate the remaining 2 tablespoons of butter, heavy cream, and kosher salt to taste. Lightly chop the cooled spicy pecans and sprinkle them generously over the mashed sweet potatoes. Garnish with a sprig of fresh mint before serving.

For an extra smooth texture, use an immersion blender to puree the sweet potatoes directly in the slow cooker.
The spicy pecan topping can be made up to 3 weeks in advance and stored in an airtight container at room temperature. This makes it a great make-ahead element for holiday meals.
Adjust the amount of cayenne pepper in the pecan topping to suit your spice preference. A pinch of smoked paprika can also be added for extra depth of flavor.
For a vegan version, substitute the butter with a plant-based butter alternative and the heavy cream with coconut cream or other plant-based cream.