From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup maple syrup
- 1/3 cup pecan pieces
- 2 tablespoons olive oil
- 1 teaspoon sea salt, divided into 1/2 teaspoons
Use a 4-quart slow cooker. Add the potatoes to the insert, then the maple syrup, pecans, olive oil, and 1/2 teaspoon of of the sea salt. Toss the sweet potato pieces to evenly disperse the ingredients.
Cover and cook on Low for 5 hours or on High for about 2 hours. Toss with additional sea salt to taste before serving.
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