You can stuff the potatoes, wrap them in foil and return to the crockpot to keep warm until ready to eat. If you have room in your crockpot to place the potatoes in a single layer, you can also top the potatoes with the cheese and put them back in the crockpot to melt the cheese. Cooking time will depend on the shape of your potatoes and how big they are (e.g., long and skinny vs. short and round)
Prep Time15minutes
Cook Time6hours
Total Time6hours15minutes
Servings4
Ingredients
4sweet potatoes
4tablespoonnon-fat Greek yogurt
1tablespoonmaple syrup
4tablespoonsshredded cheese
chopped scallions and minced cilantrofor serving.
Instructions
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.