RECIPES: 11.12.19

Slow Cooker Mashed Sweet Potatoes

4 lb. sweet potatoes, peeled and cut into 1″ pieces

2 c. vegetable broth

3/4 c. buttermilk

2 Tbsp. butter, cut up

2 Tbsp. packed brown sugar

Toasted pecans

In a 6-quart slow cooker, combine sweet potatoes and broth. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. Use a slotted spoon to transfer vegetables to a large bowl, reserving cooking liquid. Mash sweet potatoes until smooth, adding cooking liquid if needed to mash. Add buttermilk, butter, brown sugar and salt. Mash until light and fluffy. Sprinkle with pecans before serving. (Line your slow cooker with a disposable slow cooker liner. Add ingredients and once dish is finished cooking, spoon food out of slow cooker and dispose of liner. NOTE: the slow cooker does the work of softening the sweet potatoes for you).