Crockpot Sweet Potatoes
Whoever thought of doing sweet potatoes in a crockpot was a genius! But, since I have no claim to fame, all I can tell you is that I tried it because my mom emailed me a recipe for it from somewhere, and it worked! The recipe said to do them whole and cook them all day, (perfect if you are going to be gone to work all day and need supper ready when you get home). However, I did them for a cooking class, and couldn't put them in the crockpot until 1pm and needed them done by 6pm! So I did them for two hours on high and then turned them to low and actually had to turn them off by 5pm, because they were well done! So you can adjust the temp for as long or as short as you need. Then when they were finished, I had each person sprinkle some toasted walnuts and a drizzle of pure maple syrup on their sweet potato after I served it on their plate. I have to say, those were the best tasting sweet potatoes I've had in a long time! Didn't even have to peel them! So I dare you to try them, too…
- 6 sweet potatoes washed, but not dried.
- 1/2 cup walnuts OR pecans, opt.
- 1/4 cup maple syrup opt.
SCRUB sweet potatoes—do not dry.
CHOP in half or quarters, if desired, or leave them whole and just poke them with knife.
PLACE in crockpot.
COOK on low for 6-8 hours or until cooked. For faster cooking, cook them on high for 2 hours and then turn down to low for 1-2 hours, or until cooked.
DRIZZLE with maple syrup and sprinkle with toasted walnuts OR pecans just before serving.
The walnuts or pecans taste even better if they are toasted!
PREHEAT your oven to 300F and SPREAD the nuts on a cookie sheet.
TOAST for about 10-15 minutes, until just nicely warmed through. They turn crunchy as they cool and taste amazing!