I was a regular russet potato kind of girl when my husband introduced me to the wonders of sweet potatoes. Not only do I now find them a whole lot tastier, they’re also healthier for us! In fact, one small sweet potato has 262% of the daily value of vitamin A and 29% of the daily value of vitamin C. Sweet potatoes also have twice as much fiber as regular potatoes. They’re now a part of our weekly dinner routine, no matter what the main courses might be.
When I make sweet potatoes, I usually bake them in the oven (or cook them in the microwave if I’m strapped for time). But we recently discovered that there is a better way to cook them in order to make them creamier and more flavorful (without any added ingredients or condiments). It’s very simple – just throw them in the crock pot!
After you rinse and scrub the outsides of them, just use a fork to poke some holes in them and put them straight into the crock pot. There’s no need to dry them – the liquid leftover on the potatoes from rinsing is all the liquid they’ll need. Then set the crock pot to low and cook for 6-7 hours (for 4 potatoes at a time). If you need your potatoes sooner, you can also throw them in the crock pot on high for about 3 hours. You should end up with perfect sweet potatoes with basically no effort required.
My husband and I just tried these for dinner last night, and they were definitely the creamiest sweet potatoes we’ve ever made!