When life gets busy, my crockpot comes out of the closet a lot more. In fact, it stays out on my kitchen counter for weeks at a time during the school year. Not only is it perfect for slow cooking soups, chilies and stews, but it is also great for baking potatoes. I’ve been baking all sorts of potatoes in my slow cooker, including sweet potatoes, and each time, they’ve come out great. You just have to plan ahead.
Of course, you can simply bake sweet potatoes in the oven, which take an hour, but there are days when I’m driving the kids around and it’s just so much easier to stick potatoes in my crockpot and know that they will be ready for dinner since the crockpot will keep the potatoes warm without overcooking them up until dinnertime.
I found a trick recently in one of my Chinese cookbooks that suggests soaking the potatoes in salt water for 30 minutes before baking. Since I love experimenting, I decided to try this method to see if it really made any difference. Pre-soaking potatoes in this salt solution is supposed to reduce the baking time and enhance the flavor of the potatoes. Another interesting note was that baking potatoes without wrapping them in aluminum foil increases their aroma.
I tried both pre-soaking the potatoes in the salt solution before baking as well as just baking them without pre-soaking them. I have to say it is hard to say whether or not this method made any difference in the flavor or in the cooking time, but it was fun to try it.
Last week, I served these Crockpot Stuffed Baked Sweet Potatoes topped with Chicken Vegetable Chili (recipe forthcoming). At first, my kids’ reaction was, “Why are you serving chili with a sweet potato instead of the regular potato?” Of course, they know me by now, so it must have something to do with eating more healthy. Right they are.
This week on Food Network’s Summer Fest, a group of talented bloggers are featuring farm fresh recipes using Potatoes that are in season. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.
Jeanette’s Healthy Living: Crock-Pot Stuffed Baked Sweet Potatoes
Feed Me Phoebe: Roasted Potato and Green Bean Salad With Almond-Chive Pesto
Dishin & Dishes: Roasted Potato Salad
Big Girls Small Kitchen: Shakin’ Hash Browns
Made By Michelle: Sweet Potato Macaroni and Cheese
Napa Farmhouse 1885: Red Chile Breakfast Potatoes
Virtually Homemade: Potato Onion Bread With Poppy Seeds
Sweet Life Bake: Tacos de Papa Potato (Potato Tacos)
From My Corner of Saratoga: Easy Crispy Fried Potatoes
Thursday Night Dinner: Mashed Sweet Potatoes and Coconut Oil
FN Dish: The Multipurpose Potato
- 4 sweet potatoes
- 4 tablespoon non-fat Greek yogurt
- 1 tablespoon maple syrup
- 4 tablespoons shredded cheese
- chopped scallions and minced cilantro, for serving.
- Wash and scrub sweet potatoes. Put water and salt in a pot and place potatoes in salt water for 30 minutes. Remove potatoes from water and prick all over with a knife or fork.
- Place in crockpot and cook on low for 6-8 hours until a knife can be easily inserted into potato. Cut top third off of potato (lengthwise).
- Scoop out potato flesh and place in food processor bowl.
- Add yogurt and maple syrup; process until smooth.
- Spoon pureed potato into potato shells.
- Top with cheese.
- Sprinkle scallions and cilantro on top. Serve.
More Stuffed Sweet Potato Recipes:
Twice-Baked Sweet Potatoes with Sour Cream, Chipotle and Lime – Kalyn’s Kitchen
Southwestern Stuffed Sweet Potatoes – Pennies on a Platter
Sweet Potatoes Stuffed Over – Healthy Happy Life
Stuffed Sweet Potatoes with Mango-Black Bean Salsa – $5 Dinners
Stuffed Sweet Potatoes with Chipotle, Maple & Lime – Enlightened Cooking