Set it and forget it! That’s one of the things we love about the slow cooker. We also love how great it does potatoes. Cook, mash and serve - all in the same place. Doesn’t get any easier, especially during the holiday crunch.
Ingredients
- 5 pounds sweet potato, peeled and cut in quarters
- 1 teaspoon ground cinnamon
- 1 cup Swanson® Chicken Broth
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons packed brown sugar
Instructions
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Tips
- For marshmallow-topped sweet potatoes, sprinkle mashed sweet potato mixture with 2 cups miniature marshmallows. Cover and let stand for 10 minutes. You can also add 1/4 cup chopped toasted pecans, if you like!
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Step 1
Place the sweet potatoes into a 6-quart slow cooker. Sprinkle with the cinnamon. Add the broth.
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Step 2
Cover and cook on HIGH for 3 to 4 hours or until the sweet potatoes are tender. Do not drain.
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Step 3
Mash the sweet potatoes with the broth in the cooker with the butter and brown sugar. Season to taste. Serve immediately or cover and keep on WARM for up to 2 hours. Stir before serving.
