I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Slow Cooker Sorghum Sweet Potatoes

Sweet potatoes are an absolutely essential part of Thanksgiving. I love a good sweet potato casserole, both the mashed version and a sliced version. I’m fortunate, particularly at the holidays, that I have plenty of oven space to prepare the full Thanksgiving menu, but I know that is not the case for everyone, so here as my space solution, which I think as a brilliant idea. This recipe didn’t start as a Thanksgiving dish for me, but as a hands-off way to cook a big batch of sweet potatoes for a dinner party. And I have made it many times for weeknight dinners because it really is unbelievably easy.

I love the flavor of grassy sorghum with earthy sweet potatoes. The smoked paprika adds a lovely depth and hint of smokiness. The result of slow cooking is similar to roasting on a sheet pan – the edges aren’t as crisp, but there are lovely browned rims with fluffy centers and a lovely seasoned exterior. Make these for Thanksgiving, but I promise you’ll pull the recipe out throughout the year.

Slow Cooker Sorghum Sweet Potatoes
Serves 6
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Ingredients
  1. 4 large sweet potatoes, peeled
  2. 3 Tablespoons sorghum syrup
  3. 2 Tablespoons apple cider vinegar
  4. 2 teaspoons Dijon mustard
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon kosher salt
  7. ½ teaspoon black pepper
Instructions
  1. Cut the peeled sweet potatoes into evenly sized cubes, about 1 inches. Spray the crock of a slow cooker with cooking spray then spread the potatoes in the crock.
  2. Whisk the sorghum, vinegar, mustard, paprika salt and pepper together in a small bowl until thoroughly combined, then pour over the sweet potatoes. Stir to coat the sweet potatoes, cover the crock and cook on low for eight hours, which I prefer, or high for 4 hours.
The Runaway Spoon http://therunawayspoon.com/blog/

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