Ingredients:
Sweet potatoes. Predictable, but true.
Directions:
Wrap as many clean but unpeeled sweet potatoes in tin foil as you wish to eat. Put them in your slow cooker. Cook on High for 4 Hours or on Low for 8. Done. We eat these with chilli butter, simply mashing a few dried chilli flakes into about a tbsp of butter per potato. It's a great addition.
Verdict:
This was a perfect meal. Easy, good contrasts, colourful, filling but not stodgy. I could happily eat this once a week. It's just there are so many recipes I want to try....
This looks great! I made baked potatoes in the slow cooker for the first time a couple of days ago, after reading on various blogs that they're really good! I did a little experiment and did both foil and non-foil versions. They both work brilliantly so I think I'll avoid the foil in future (slight tinny flavour). Just rub the spuds with a little bit of olive oil and salt and cook! You can also put them in verically if you're making a lot (for say a BBQ). Great isn't it? I adore my slow cooker(s) too :) Thanks for the great recipes.
ReplyDeleteEleni @ On Top Of Spaghetti
Glad to be of help Eleni! Yes, baked normal spuds work well too. The salt and oil is a great trick. I've done that in the oven so should try it in the SC. Happy cooking!
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