WHY THIS RECIPE WORKS:
Smooth and velvety with a buttery finish, these mashed sweets will keep you coming back for more. They’re a great alternative to traditional mashed sweet potatoes at holiday time, since they free the stovetop for other dishes. Pressing a piece of parchment on top of the sweet potatoes resulted in even cooking, without any dry edges. For an accurate measurement of the boiling water, bring a full kettle of water to a boil and then measure out the desired amount. You will need a 5-to 7- quart slow cooker for this recipe. This recipe can be easily doubled in a 7- quart slow cooker; you will need to increase the cooking time range by 1 hour.
SERVES: 6 to 8
TOTAL TIME: 5 to 6 hours on low or 3 to 4 hours on hig
INGREDIENTS:
- 3 pounds sweet potatoes, peeled and sliced ¼ inch thick
- ½ cup boiling water
- 1 teaspoon sugar
- Salt and pepper
- 6 tablespoons half-and-half, warmed
- 3 tablespoons unsalted butter, melted
INSTRUCTIONS:
- Combine potatoes, boiling water, sugar, and ¾ teaspoon salt in slow cooker. Cut parchment paper into rectangular piece measuring 16 by 12 inches and press it firmly onto potatoes, folding down edges as needed.
- Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Discard parchment.
- Mash potatoes with potato masher until smooth.
- Stir in warm half-and-half and melted butter, and season with salt and pepper to ta
