Peeled sweet potatoes or yams, cut into 1/2-by-1-inch pieces to measure 6 cups
1/2 cup water
1/3 cup crushed pineapple
3 tablespoons pure maple syrup
3/4 teaspoon salt
1/4 cup sliced, slivered or chopped almonds
1 1/2 teaspoons vanilla
In a slow cooker that is 21/2 quarts to 7 quarts in size, stir together the sweet potato or yam pieces, water, pineapple, maple syrup and salt. Cover and cook until the potatoes are soft. Mash potatoes and stir in the almonds and vanilla. Delicious, even if you do not add the almonds.
Makes 4 cups.
On low heat, the recipe will take 33/4 hours to 5 hours to cook. An “average” slow cooker will take 41/2 to 5 hours; a “fast” cooker will take 4 to 41/2 hours; and an “extra-fast” cooker will take 33/4 to 41/4 hours.
On high heat, this recipe will take 2 to 23/4 hours to cook. An “average” cooker needs 21/2 to 23/4 hours; a “fast” cooker will take 21/4 to 21/2 hours; and an “extra fast” cooker will take 2 to 21/4 hours.
Tips: The cooker may be plugged into a lamp or appliance timer to begin cooking up to 6 hours later. The potatoes may be prepared ahead of time and refrigerated in a plastic bag until ready to cook. The recipe may be cut in half and prepared in a cooker that is 2 to 4 quarts in size.