I’ve owned a crock pot for years, yet I never really appreciated the greatness that is a slow cooker until Mini-me came along. Maybe it was because I had always worked from home so the whole “leaving it to cook while I head to work” thing never resonated with me.
Now I still work from home, but being able to set it and forget about it has been amazing. Amazing.
One of our family’s favorite foods is sweet potato. I especially love that it’s guilt free, such a healthy food, tastes great and is easy to make in the slow cooker.
There are the faster ways of baking the sweet potato: in the microwave and in the oven. But, trust me, once you cook your sweet potatoes in a slow cooker, you will never look back. Unless, you find yourself in a time crunch. It’s just that sweet potatoes in a slow cooker always turn out soft and oh so sweet.
The only problem you may be left with is: how in the world to use up all this cooked sweet potato? We puree some and give it to Mini-me, and the rest… here are some additional ideas:
- sweet potato quick bread
- sweet potato mash with avocado, garlic and parsley
- sweet potato gnocchi with kale
- as is, just sprinkle some cinnamon on top and dig in!
Let’s Cook! Scrub down the outside of the sweet potato, then using a fork or knife, poke holes in the skin of each potato. Place the potato in the slow cooker, then cook on LOW for 6-7 hours or HIGH for 2.5-3 hours, until the potato is
soft and cooked through. I like to use my butter knife test: Stick
a butter knife through the potato, if it goes in and comes out
easily, the potato is done. Remove from the slow cooker (with
tongs), let cool for 4-5 minutes. Then serve and enjoy!
1. I usually buy organic, then I don’t have to worry too much about the skin.
2. Make sure to poke holes in the potato. This is so that the steam from the potato can escape while cooking, we don’t want any potato explosions!
3. Put the potato in the slow cooker dripping wet (do not dry the water off after scrubbing the potato).
4. Sometimes, I will drizzle some extra water on top of the potato about halfway through cooking, if the potato looks a bit dry on the outside.
Sweet Potato Quinoa Balls (serves 2-3)
2 tbsp olive oil
1 medium sweet potato, cooked in a slow cooker (or baked in oven), cooled to room temperature
1 cup quinoa, cooked according to package
3/4 cup panko
1 clove garlic, minced
1 egg, slightly beaten with a fork
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh parsley
1/2 tsp salt, or to taste
Preheat oven to 350 F. Coat bottom of a glass baking pan with the olive oil, then place the pan in the oven while it’s preheating.
In a medium bowl, mix all if the rest if the ingredients together until well combined. I just used my hands to do the mixing (it’s fun to get dirty once in a while).
Then divide the mixture into 6 even portions, and form into golf ball sized balls.
Pull the glass baking pan out of the oven (hot!), and place the sweet potato balls into the pan. Cover the pan with aluminum foil, return to the oven and let bake for 25 minutes.
Remove the pan from the oven, serve the (un)meatballs with pasta primavera or an avocado remoulade or just eat them as is on a bed of baby spinach. Enjoy!