(2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
11 1/2 cups
packed brown sugar
butter or margarine, melted
chopped nuts, toasted1 Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
with nuts. This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Combine sweetpotatoes, Brussels sprouts, onion and garlic in a bowl and mix with duck fat. Well, I had sweetpotatoes on hand (I keep sweetpotatoes in my diet because of my activity level and they’re just so good) so I decided to put my own spin on it
1 Spray 3 1/2- or 4-quart slow cooker with cooking spray. 2 In large bowl, mix thawed potatoes, soup, 1 cup of the cheese, the sour cream, dressing mix and 3 tablespoons of the green onions. cook on High heat setting 3 to 3 1/2 hours or until potatoes are tender and completely heated through. 3 Top with remaining cup of cheese, the bacon and remaining tablespoon of green onions