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Sweet Potatoes in the Slow Cooker

If you like creamy, sweet potatoes with a buttery-like texture, then cooking them in the slow cooker is for you!  Sometimes I feel like when I cook my sweet potatoes in the oven, they don't quite get soft enough.  This method in the slow cooker is not only incredibly easy, but they turn out so good they literally almost melt in your mouth.  And the best part is you don't need to add anything to them! 

Sweet Potato Slow Cooker Final copy.jpg

We love sweet potatoes because they are very versatile and can be cooked in a variety of ways.  But we really love them because they are SO good for you! Some of the major health benefits:

  • VITAMIN A  262% of the Daily Value in ONE small sweet potato!
  • VITAMIN C  29% of the Daily Value in ONE small sweet potato!
  • Beta - carotene 23,018 mcg  
  • Fiber Twice as much fiber as regular potatoes

Raw sweet potatoes.jpg

Rinse/scrub the outside of your sweet potatoes.  I like to scrub them good because we like to eat the skin.  Don't dry them - put them right in your slow cooker.  This is the only liquid needed.  Just what is on them after rinsing!  

Washing Sweet Potato.jpg

Set to low and cook for 6-7 hours depending on how big your sweet potatoes are.  I would recommend cooking 4 at a time.  You will know they are done because you will be able to stick a fork right through the potato.  They will produce a little bit of liquid during the cooking process. 

Fork Tender Sweet Potato.jpg

With basically no effort you will have perfectly cooked sweet potatoes!  I'm telling you - smooth, creamy, sweet, mmmmmmmm.  These are so good! 

Sweet Potatoes Cooked.jpg

We like to eat them just like they are, but we have a few other favorite sweet potato recipes that we love to make!  Cooking them in the slow cooker is great, because you can cook a lot, save them in your fridge and then use them for all of these other yummy recipes!  

Sweet Potato Fruit and Veggie Pops

Sweet Potato Casserole with Pecan Crust 

Sweet Potato Treat- Super Healthy Kids

Homemade Baby Food

 

Scrumptious Sweet Potato Rolls

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Slow Cooker

 

 

6-Quart Stainless Steel, Programmable Slow Cooker

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Comments

06/18/2014 8:04am
Do you add water to the crockpot? I'd love to do this! Love sweet potatoes!
Kyra
06/18/2014 6:46pm
It says in the recipe all you need is to rinse the potatoes, but do not dry them. That is all the moisture you need. Potatoes have a lot of water in them, so liquid eeks out and the potatoes will steam in it.
06/19/2014 9:39pm
Thanks Kyra!
Reatha
06/18/2014 8:35am
I can't wait to try this. I've noticed that some sweet potatoes are sweeter than others...do you know whic variety is sweeter or how to choose the sweetest?
Tonya
06/19/2014 8:32am
Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
Tonya
06/19/2014 8:33am
The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
Michelle
06/18/2014 8:56am
I love making a bit batch of sweet potatoes on Sunday and then having them for breakfast through the week but never thought to use the slow cooker (which is great since who wants to run the oven in this heat?). Quick question - do you need to poke holes in them first? Thanks!
06/19/2014 9:39pm
No holes needed! Just wash them and stick them in. So easy!
dingomcg
06/18/2014 10:40am
I <3 sweet potatoes! What a great way to make them - I'm going to do it right now. When I make them in the oven, I add olive oil and pepper, and a little salt so the skins are all crunchy and delicious. Can I do that in the slow cooker as well? Thanks so much!
Ivy
06/18/2014 8:56pm
Slow cooking in the crock pot will not produce a crunchy skin. This method steams the potatoes in their own juices.
06/19/2014 9:40pm
Its true. The skins are so soft they practically melt off which is a great way for kids to eat them :)
Bev Gonzales
06/18/2014 12:31pm
I would love crock pot recipies, anything meatless.
Bhrei
06/18/2014 6:40pm
Love the idea but these are yams in the picture, not sweet potatoes.
Michelle
06/18/2014 8:47pm
These are Sweet Potatoes in the picture! Yams are a version of cooked sweet potatoes. Hence the term "candied yams" they are basically one and the same.
06/19/2014 9:45pm
This is a great article on the true difference between a sweet potato and a yam. If you really are concerned with the difference, you should read it: http://www.kitchendaily.com/read/yam-sweet-potato
Sara D
06/19/2014 6:53am
Do you poke them with a fork all around like when baking in the oven?
06/19/2014 9:46pm
You don't need to poke with a fork before cooking. The steam releases slower and it will not explode :)
Susan
06/20/2014 10:19am
My crockpot has a High & Low setting. I can program it to cook for as long as as I want. Would it be 6 hours on High? Thank you!
ann
06/20/2014 12:06pm
The recipe specifies the low setting.
duggy
06/20/2014 7:13pm
I can tell, regarding the previous posters' questions ... Natalie has an amazing calm of self control sprinkled with a sense of humor ;-)
Lisa
06/21/2014 3:25pm
I agree!!
Gab
06/23/2014 7:28am
Yep!
06/20/2014 9:47pm
Sounds good but have you ever peeled the sweet potatoes, cut in 2inch cubes ... Put in large Baking pan drizzle Olive oil over the potatoes? Sprinkle Seasalt .. bake in 410 degree oven for 25 min or till golden brown & soft to eat...delicious!
Kerry
06/25/2014 10:21pm
I don't like sweet potatoes too much. But my Granny got me to eat then this one way. She would clean and rub them in oil and bake them until the outside skin is crispy and the flesh was mush! Then she would smother them with real butter, salt and pepper and serve them with pork chops! I loved the butter in the sweet flesh with the pork! And the crispy skin was good with a little extra butter! ;) I bet these would be good served the same way!

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