Baked Sweet Potatoes (Slow Cooker)

Five Ingredients or Less Slow Cooker Cookbook
by Stephanie O’Dea


  1. 6 large sweet potatoes or yams, scrubbed
  2. 6 tablespoons butter
  3. 3 tablespoons dark brown sugar
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg


  1. Use a 6-quart slow cooker. Poke each sweet potato a few times with a large fork. Nestle the potatoes in the insert. It’s okay to stack them.

  2. Cover and cook on Low for 8 hours or on High for 5 hours. The potatoes are finished cooking when the skin has begun to pucker and a knife inserts easily.

  3. Cut in half and serve with the butter, brown sugar, and a dusting of cinnamon and a tiny pinch of nutmeg.

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