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.
- 4 large sweet potatoes, peeled
- 3 Tablespoons sorghum syrup
- 2 Tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 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.
- 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.