By: JoAnn Rachor
JoAnn Rachor is an expert at slow cookers. She likely knows more about slow cookers than anyone you’ll ever meet. Happily, she shares her knowledge with the rest of us along with a host of the tricks of the trade she developed for her new book Fast Cooking in a Slow Cooker Every Day of the Year.
Maple Almond Sweet Potatoes
6 cups peeled, sweet potatoes or yams, cut into ½x1″ pieces
1/2 cup water
1/3 cup crushed pineapple
3 tablespoons pure maple syrup
3/4 teaspoon salt
1/4 cup sliced, slivered, or chopped almonds
1 1/2 teaspoons vanilla
This recipe may be prepared in a slow cooker that is 2 1/2-7 quarts in size. Stir together all of the ingredients into the cooker except the almonds and vanilla. Cook until the potatoes are soft. Mash the potatoes and stir in the almonds and vanilla. This is delicious even if you do not have the almonds.
On low the recipe will take 3 3/4-5 hours to cook.
(An “average cooker” will take 4 1/2-5 hours; a “fast cooker” will take 4-4 1/2 hours; an “extra fast cooker” will take 3 3/4-4 1/4 hours.)
On high it will take 2-2 3/4 hours to cook.
(An “average cooker” will take 2 1/2-2 3/4 hours; a “fast cooker” will take 2 1/4-2 1/2 hours; an “extra fast cooker” will take 2-2 1/4 hours.)
Yield: 4 cups
-The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
-The potatoes may be prepared ahead of time and refrigerated in a plastic bag.