Ok, two questions and (hopefully I have the right) two answers.
How aggravating is it trying to find the correct temperature and time to cook a sweet potato to it’s perfect texture? And am I the only one who can’t cook a perfect sweet potato in the oven?
My answers: VERY! and I hope not…
I can never seem to time it right and usually end up eating slightly hard potato. I think I have tried every tip on time and temp. and still no avail. That is why this recipe is so important to me. It’s simple (man I love that word) and worry free.
With Thanksgiving around the corner and my plans to rock the socks off my kitchen with some classic holiday dishes, I didn’t want to miss out on the tasty sweet potatoes. The oven will be occupied with a large turkey and the stove top will be busy making other stove top fixin’s. (I say that like my stove top will be doing the cooking.. haha) This leaves little to no room for cooking the taters. So cooking them in the crock-pot will come in handy to the extreme on this day alone. (On all the other days, well I will just be thankful for my crock-pot always!)
Using this method will provide you with a perfectly soft potato. It’s as easy as washing your potatoes, poking them with a knife a few times, and placing them (and your desired spices) into the crock to cook. I do add a few things myself that I feel make a big difference in the taste and texture to my potatoes and I will share that with you below. Once your tater is cooked, it is your choice how to serve it. Whole? Mashed? Sliced and sweetened with some pure maple syrup? All delicious and very possible!
- 3 large sweet potatoes
- ½ cup bone broth- I use homemade
- 2 cinnamon sticks
- 1 sprig of rosemary
- Wash each potato and poke several times with a knife.
- Pour bone broth into bottom of the crock-pot and add spices.
- Set potatoes over top of the broth and spices.
- Cook on high for 4 hours. (Don't forget to relax)
Happy cooking! Don’t forget to relax a little!