Crock-Pot Sweet Potatoes

There’s something about potatoes that feeds my soul. So no matter what, this is something you will find me cooking. More often than not, I’ve swapped out Idaho potatoes for other alternatives and definitely sweet potatoes. (Don’t worry, I still like a good baked potato or my mom’s garlic, herb parm roasted potatoes).

So when hosting a dinner especially, when space may be limited, Crock-Pot Sweet Potatoes have become an easy go-to. Now you can certainly season these any way you like, if you want to make a more traditional sweet potato casserole or spice it up… I recently roasted some sweet potatoes with cumin and ginger which was delicious so feel free to experiment with what suits you.

The broth is another piece of this that you can take or leave. Personally I think it adds a little depth to the flavor and you get more soft and yummy potatoes, but that’s another component that’s adjustable depending on what you’re looking for. It’s a great alternative to adding butter which many recipes typically call for and instead of an alternative, some homemade bone broth packs some extra nutrition.

No matter what, this one is easy to throw together and let it go while you prepare other parts of your meal or take a break to relax.

Ingredients:
– Sweet Potatoes (6 medium potatoes)
– Bone Broth (1/2 cup)
– Cinnamon (1 TBSP)
– Ginger (1 TBSP)

Kitchen Items You’ll Need:
– Knife
– Cutting Board
– Crock Pot

Cooking Instructions:               
1. Wash and dry sweet potatoes.
2. Slice potatoes into 1/2″ slices (or desired thickness) and mix with cinnamon and ginger.
3. Place potatoes in crock-pot and pour broth over top
4. Cook on low for 4-6 hours.