Slow cooker baked sweet potatoes

This isn't a recipe. It's not even a post, really. More like, a "just in case this is new for you, too" little something cool: slow cooker sweet potatoes are GOOD. For someone who uses the slow cooker ALL THE TIME (it's how we survive), I can't believe it took me this long to stumble upon this treasure. Sweet potatoes are a staple at our house. They need such minimal care, accept such a variety of toppings, pack such whopping nutrition, satiate and satisfy. The only little blip in what is otherwise perfection is not wanting to leave the oven on when we leave the house. With the slow cooker solution, blip is blasted...perfection restored.



Regular potatoes, such as the humble russet, wouldn't be so easygoing. It yearns to be fluffed. Sweet potatoes, on the other hand, offer silky smoothness whether they're steaming out of the oven or the crock pot.

I won't wax on...that's all I wanted to say. Except for a couple of quick bonus points: 1) Slow cooking sweet potatoes let's you play at the park while cooking a good bulk of dinner AND handy portable toddler snack for the next day(s);  After a brief resistance to sweet potatoes, Little Monkey finds them impressive once more (yippee), so this will be a weekly go-to for awhile; and 3, in case it's not glaringly obvious by now, I LOVE THE SLOW COOKER!

Oh, one more thing--here's all you need to do:

Slow cooker baked sweet potatoes

  • Sweet potatoes
  • Foil

Wrap 3-4 sweet potatoes in foil (no need to prick) and place in a 6-7 quart slow cooker. Cook on high 4 hours or low 8 hours.

Lastly, and quickly, one more "one more thing": I will always love the slow cooker, but I'm curious about the modern pressure cooker and all the amazement it has to offer. Anyone use both, regularly and want to share? Thank you for your thoughts!