Take a break from traditional candied sweet potatoes and serve our herb-accented golden slices instead. Zesty citrus brightens the potatoes’ natural sweetness, while salty bacon adds a savory touch.

Ingredients

• 4 pounds sweet potatoes, peeled and cut into 1/4-inch-thick slices (about 10 cups)
• 1/2cup frozen orange juice concentrate, thawed
• 3 tablespoons packed brown sugar
• 1 1/2teaspoons salt
• 1/2teaspoon dried leaf sage, crushed
• 1/2teaspoon dried thyme, crushed
• 2 tablespoons butter, cut up
• 4 slices bacon, crisp-cooked and crumbled

Preparation

1. Place sweet potato slices in a 5- to 6-quart slow cooker.
2. In a small bowl, stir together orange juice concentrate, brown sugar, salt, sage, and thyme.
3. Pour over sweet potato slices; toss to coat. Dot with butter.
4. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
5. Before serving, stir to coat with orange juice mixture and sprinkle with crumbled bacon.