Sweet potatoes have a dark orange flesh that contains beta-carotene. The vegetable has a rich taste that works well as a side dish. Instead of cooking the sweet potatoes on the stove top or in the oven, you can cook the starchy vegetables slowly in a Crock-Pot. Setting them aside in a Crock-Pot allows you to free up space in your kitchen, and you can devote your time to something else while they cook.
Whole Sweet Potatoes
Rinse the sweet potatoes under cool running water to remove the dirt and debris. Drain the sweet potatoes but do not dry them.
Pierce the sweet potatoes three to four times with a fork. Place the sweet potatoes in the Crock-Pot. Set the Crock-Pot to the lowest setting.
Cook the sweet potatoes for four to six hours until tender. Remove the potatoes from the Crock-Pot and serve immediately.
Candied Sweet Potatoes
Melt 1/4 cup of butter in a microwave-safe bowl in the microwave on high for 30 seconds. Add 2 tsp. of vanilla extract and 1/4 tsp. of salt to the butter.
Combine 1 cup of granulated white sugar and 1 cup of packed brown sugar into a separate bowl.
Peel 4 lbs. of sweet potatoes. Slice the potatoes into ½-inch slices. Place a layer of the sweet potatoes into the slow cooker and then sprinkle the sugar mixture over the potatoes. Repeat layering the potatoes and sugar mixture until the potatoes are used up. End with the sugar mixture on top.
Pour the butter mixture over the potatoes. Cover the Crock-Pot with a lid. Set it on low and cook the sweet potatoes for four hours or until tender.
Remove the potatoes to a serving dish with a slotted spoon. Keep the liquid inside the Crock-Pot and cover the potatoes with aluminum foil to keep them warm.
Remove 1/3 cup of the liquid from the Crock-Pot. Add 1/3 cup of cornstarch to the liquid that you removed and whisk it until smooth. Pour the remaining liquid from the crock pot into a saucepan on the stove top. Stir in the cornstarch mixture and bring the liquid to a boil over medium heat.
Cook the liquid for two minutes until it thickens. Pour the liquid over the sweet potatoes and serve immediately.
Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.