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Export 4 ingredients for grocery delivery
Step 1
Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir in vanilla and salt.
Step 2
Stir together granulated sugar and brown sugar in a medium bowl.
Step 3
Layer potatoes and sugar mixture in a lightly greased 6-qt. slow cooker, beginning with potatoes and ending with sugar mixture. Pour butter mixture over top. Cover and cook on LOW 4 hours or until potatoes are tender.
Step 4
Transfer potatoes to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep potatoes warm.
Step 5
Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened. Pour over potatoes. Serve immediately.
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