If you are NOT a fan of perfectly cooked sweet potatoes, then do not cook them the way I am about to describe.
Step 1: Rinse and peel the sweet potatoes or yams. I find they are easier to peel when wet. I also like them to be peeled so all I have to do is consume without messing around with the skin.
Step 2: Wrap the potatoes in tin foil, which will ensure a they are cooked thoroughly.
Step 3: Get the slow cooker out.
Step 4: Place the sweet potatoes in the slow cooker.
Step 5: Turn the slow cooker to either high for 4 hours or on low for 8 hours.
Step 6: Once the potatoes are finished, let them cool for immediate serving or you can store them in your refrigerator for later use.
If you do not eat sweet potatoes or yams, I suggest you start as they pack a nutrient dense punch, including vitamin A, vitamin C, vitamin B-6, potassium and manganese. You’ll also find small amounts of calcium, iron, magnesium, phosphorus, zinc, vitamin E, thiamin, riboflavin and folate. Needless to say you should be eating this wonderful vegetable!