My aunt brought these to Easter brunch and three people asked if they could take the leftovers home.
For a less sweet version, reduce the brown sugar to 3/4 cup and add a pinch of salt to the glaze before cooking. If you prefer a salted-caramel vibe, stir 1/2 teaspoon of kosher salt into the brown sugar and butter mixture. For a hint of spice that still works for picky eaters, add 1/2 teaspoon ground cinnamon or pumpkin pie spice to the glaze; it makes the potatoes taste a bit like candied yams.
You can also finish the cooked potatoes with a teaspoon of vanilla extract stirred into the glaze right at the end (off the heat) for a warm, cozy flavor. If your family likes a little texture, sprinkle toasted chopped pecans or walnuts over the potatoes just before serving, keeping a nut-free portion separate for anyone with allergies. For a richer sauce, whisk in 2 to 3 tablespoons of heavy cream to the glaze after cooking, then let it bubble on HIGH for another 5 to 10 minutes with the lid slightly open to re-thicken.
To make this dairy-free, use a dairy-free butter substitute that’s labeled for baking and cooking; avoid margarine spreads that are very watery, as they can thin the glaze too much.
Food safety tips: Keep the potatoes refrigerated within 2 hours of serving; store leftovers in a shallow container so they cool quickly. Reheat thoroughly until steaming hot before eating, either in the microwave or back in the slow cooker on HIGH. Do not leave the slow cooker on WARM for more than 4 hours once the potatoes are done. Always start with clean, well-rinsed potatoes and a clean slow cooker to avoid any contamination.
