Slow Cooker Spiced Sweet Potatoes with Pecans

Ingredients:

• 3/4 cup firmly packed dark brown sugar
• 1 teaspoon ground cinnamon
• 110 g unsalted butter, melted
• 1 tsp vanilla extract
• 2.3 kg medium sweet potatoes (about 7 pcs.), peeled and cut into 2.5 cm thick rounds.
• 2 tablespoons cornstarch
• 1/4 cup orange juice
• 1 tbsp. pecan halves

Preparation:

1. Position a rack in the center of the oven and preheat to 175°C.
2. In a small bowl, combine brown sugar, cinnamon, and 0.5 teaspoon salt. In another small bowl, combine butter and vanilla extract.
3. In a large bowl, toss the sweet potatoes with cornstarch, coating them completely. Transfer the layer to a 6-quart slow cooker. Top with a third of the butter mixture and sprinkle with a third of the sugar mixture. Repeat the layers two more times. If there aren't enough sweet potatoes for a full third layer, that's okay. Cook, covered, over low heat until the sweet potatoes are tender but not mushy, about 4 hours.
4. Meanwhile, place the pecans on a baking sheet and toast in the oven until golden brown, 10-12 minutes. Let cool, then chop finely.
5. When the sweet potatoes are tender, carefully stir in the orange juice. Transfer the sweet potatoes to a shallow serving dish and let them sit for 10 minutes (the sauce will set slightly). Toss the sweet potatoes with the sauce to coat. Sprinkle with chopped pecans, pomegranate seeds, and fresh parsley.