I don't know if you can say that cooking sweet potatoes is ever not easy, but this method just had to be mentioned. Especially with us being right smack in the middle of sweet potato "season".
My family absolutely loves sweet potatoes and I like to sneak them into things as an added vegetable, so it is really convenient to cook a whole bunch of them, then eat some for dinner and save the rest for later use.
First - wash your sweet potatoes really well. But don't bother to dry them - How easy is that... you don't even have to dry the buggers.
Put them in your slow cooker.
I add a little course salt to mine. I like how it looks. If you want them to be extra "creamy" put a little bit of water in the bottom of your slow cooker. I add water if I am going to mash them, I don't if we are going to eat them "baked".
Put your lid on and forget it. Cook 6-7 hours on Low or 3-4 hours on High.
You may have to adjust your times a little bit depending on size. They ones were absolutely HUGE.
Cut them open, And serve them your favorite way; Butter, salt and pepper, or Butter, sugar and cinnamon.
Best Ever Mashed Sweet Potatoes
From the Garden Fresh Vegetable Cookbook by Andrea Chesman
4 tablespoons butter
2 tablespoons milk
1 tablespoon maple syrup
1 teaspoon salt
2 pounds sweet potatoes, peeled, quartered lengthwise and thinly
sliced
Pepper
Combine the butter, milk, syrup, salt and sweet potatoes in a saucepan.
Cover and cook over low heat, stirring occasionally, until the potatoes are
quite tender and fall apart as you stir, about 35 minutes.
Remove the pan from the heat and mash the potatoes with a potato masher
or fork. Whip with a whisk or a spoon. Season with pepper, taste, and
adjust the seasoning. Transfer to a serving dish and serve hot.
