I don’t get to use the Crock Pot that often because we mostly eat vegetarian, and veggies cook fast enough to be able to skip the slow cooker. I guess I was feeling neglectful toward my Crock Pot and got excited when I saw this recipe as a “reason” to fire it up. My kid is getting friendlier toward vegetables as a whole, but he would take sweet potatoes out to dinner any day of the week. He LOVES those things, and I’m not gonna argue with a fan of a superfood!
5 sweet potatoes, peeled and cut into 1″ pieces
1 tbsp frozen apple juice concentrate
2 tsp ground cinnamon
1/4 tsp allspice
1/2 c water
Load peeled & cut sweet potatoes into slow cooker. In a small bowl, combine frozen apple juice concentrate, cinnamon, allspice, and salt. Stir in water. Pour apple juice mixture over sweet potatoes and toss to coat. Cook for 2 1/2 hours on high or until potatoes are tender. Serve hot or puree for future uses in pancakes or muffins.