Fast Cooking in a Slow Cooker Every Day of the Year Publisher: Family Health Publications © 2006 by JoAnn Rachor ISBN: 1878726269

Reprinted with permission from the author, JoAnn Rachor.

Maple Almond Sweet Potatoes (p. 81)
(Yield: 4 cups)

Cooker Size: 2 1/2 - 7 quart.

1^st

Stir the following ingredients into the slow cooker. Cook on low until the potatoes are soft. Cooking time: Average cooker is 4 1/2 - 5 hours. Fast cooker is 4 - 4 1/2 hours. Extra fast cooker is 3 3/4 - 4 1/4 hours.

Note: you can find out what type of slow cooker you have, by cooking a pound of dried beans on low. See the Great Northern, Navy or Pinto Beans recipe listed under Slow Cooker Recipes.

Ingredients

• 6 cups peeled sweet potatoes or yams, cut into 1/2 x 1 inch pieces
• 1/2 cup water
• 1/3 cup canned, crushed pineapple
• 3 tablespoons pure maple syrup
• 3/4 teaspoon salt

2^nd

Mash the potatoes. Stir in the following ingredients and serve.

• 1/4 cup sliced, slivered, or chopped almonds
• 1 1/2 teaspoons vanilla

Tips

1. The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
2. Make Ahead: Peel and chop the potatoes. Refrigerate in a plastic bag. Combine the remaining ingredients, except the nuts and vanilla, and refrigerate until ready to cook. Add 15-30 minutes to the cooking time unless the recipe sits out at least 2 hours before turning on the cooker.
3. For more recipes using sweet potatoes, including Baked Sweet Potatoes, Coconutty Sweet Potatoes, and Harvest Vegetable Soup, see the cookbook Fast Cooking in a Slow Cooker Every Day of the Year.