Slow Cooker Sweet Potatoes with Walnuts and Pomegranate

Ingredients:

• 3/4 cup dark brown sugar
• 110 g unsalted butter, melted
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 2.3 kg medium sweet potatoes (about 7 pcs.), peeled and cut into 2.5 cm thick rounds.
• 2 tablespoons cornstarch
• 1 cup walnuts
• 1/4 cup freshly squeezed lemon juice
• 1/4 tbsp. pomegranate seeds
• 1/4 cup chopped fresh parsley

Preparation:

1. Position a rack in the center of the oven and preheat to 175°C.
2. In a small bowl, combine the sugar, butter, cinnamon, cumin, and 1/2 teaspoon salt. Toss the sweet potatoes in a large bowl with the cornstarch, coating them completely. Transfer half the sweet potatoes to a 6-quart slow cooker. Spoon half the sugar-butter mixture on top. Add the remaining sweet potatoes and the sugar-butter mixture. Cook, covered, over low heat until the sweet potatoes are tender but not mushy, about 4 hours.
3. Meanwhile, place the walnuts on a baking sheet and bake until golden brown, 10-12 minutes. Let cool, then chop finely.
4. When the sweet potatoes are tender, carefully stir in the lemon 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 walnuts, pomegranate seeds, and fresh parsley.