Five Ingredients or Less Slow Cooker Cookbook
by Stephanie O’Dea
- 6 large sweet potatoes or yams, scrubbed
- 6 tablespoons butter
- 3 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
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.
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.
Cut in half and serve with the butter, brown sugar, and a dusting of cinnamon and a tiny pinch of nutmeg.
Source: Read Full Article