I've been all over the slow cooker recently. Not only was I gifted an awesome triple-pot slow cooker, but it's been pretty hectic. I've been experimenting with different dishes that I thought would work well slow cooked - so I could load the cooker in the morning before school, and when the Precious Darlings got out of school and finished after school activities, dinner would be ready for us all.
I've also been seeing more and more fresh sweet potatoes in the stores while scouting for specials the past few weeks. That makes sense. While they are available year round, like fall and winter squashes they are at their peak in the fall, and even better are even less expensive than they usually are. This tuber(what you'll see 99% of the time in our American stores are sweet potatoes, not the botanical yam, and therefore is a tuber, I don't care what they're called), is loaded in fiber, beta carotene, magnesium, and vitamins A and C. These nutritional powerhouses are also just plain delicious, and of course appear on many Thanksgiving and Christmas holiday tables.
But don't leave them for special occasions - they're far more versatile than the simple sweet potato casserole topped with marshmallows or pecans. They can be baked, fried, turned into French fries, steamed or sauteed. They take well to both sweet and savory flavors, although in this recipe you'll probably taste echoes of the Thanksgiving classic casserole. I lightened it up a good bit, and feel free to skip or lessen the brown sugar - I just used it to make it more appealing to my super-picky youngest kiddo. Any way you do it - you'll be super pleased with this quick and easy addition to your recipe folder!
- 6 (about 1 1/2 to 2 lbs) sweet potatoes, peeled
- 1/3 cup brown sugar
- 2 Tbl butter
- 1 teaspoon cinnamon
- 1 cup applesauce
- 1/2 cup pecan pieces, toasted (optional)
- Turn crock pot or slow cooker on high.
- Cut peeled sweet potatoes into chunks - not too little. Keep them all about bite sized. Place in crock pot.
- Add brown sugar, butter, cinnamon and applesauce to the sweet potatoes. Toss to combine. Reduce heat to low.
- Cover crockpot and cook on low for 6-8 hours until potatoes are tender.
If you wish to use the pecans, toast them in a dry skillet on the stove top for about five minutes, or until fragrant, and turning golden brown. Be careful not to burn them. Sprinkle them on top of the tender sweet potatoes and serve. If yours end up really 'saucy' like mine often do, simple dish them up with a slotted spoon!
- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results!
Jan Charles (author) from East Tennessee on November 02, 2010:
I hope so! And it's really yummy!
Angelique Loux from Ohio on November 02, 2010:
This recipe will go great for the Holidays.