Happy Thanksgiving weekend everyone! I’m a very luck girl and I’m getting to cook two (yep! two) dinners. I haven’t had much experience with cooking a turkey so I’m just going to do that one night and the next night I’m planning on doing a big roast beef. I’m only doing the turkey for five people so if it doesn’t turn out not a big deal. I know the beef will be good so that’s why I’m doing it for the larger dinner of 14.
Last Christmas, I did a post on Crockpot Mash Potatoes and an old friend asked if I had a recipe for doing sweet potatoes this way. At the time I didn’t but I do now!! Please note: I do these potatoes over night because I find it easier. Who doesn’t want food to cook over night!
I enjoy a sweet sweet potato so please feel free to adjust the sugar. Here is the recipe and I’m hoping it will be enough for 10:
6 Sweet Potatoes (because that’s how many I had), peeled and chopped into slices
2 cups chicken stock
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
3/4 cups brown sugar
1/2 cup butter (I used coconut oil because I run out of butter)
Place the potato in the bottom of the crockpot. Mix together the stock, vanilla, cinnamon, pumpkin spice and sugar. Then pour the mixture over the potatoes. Place dollops of the butter (or coconut oil) on top of the potatoes.
Cook on low over night. I did give it a stir before going to bed.
Some of the potatoes did go a little brown but once everything was stirred together it was fine.
|What it looked like in the morning after a good stir|
|After they cooled down a little I gave them another good mix. Can’t wait to eat them!|
In Dan’s family, they top sweet potatoes with marshmallows and roasts the dish so feel free to try that. I’m going to leave them this way as they are pretty sweet. I also have a little pumpkin left over from making pies which I’m going to add to this. I would rather add it to something then toss it out.
I’m excited that this worked! Thank you old friend for the suggestion.