This recipe proves to me that there really isn't anything that
cannot be cooked in my Crock-Pot. They are airy and fluffy… just perfect. So
much better than a microwave potato and I didn't even have to turn the oven on
(Hallelujah!).
·
Sweet Potatoes
· Olive oil
·
Foil
Scrub the potatoes clean and dry them. Rub each potato lightly with olive oil. Wrap them individually in aluminum foil and set in a single layer in the Crock-Pot.
Cook on high anywhere between 2 to 5 hours depending on the size of the potatoes and the number of potatoes you are cooking. When you are able to pierce through with a fork… they are done.
Scrub the potatoes clean and dry them. Rub each potato lightly with olive oil. Wrap them individually in aluminum foil and set in a single layer in the Crock-Pot.
Cook on high anywhere between 2 to 5 hours depending on the size of the potatoes and the number of potatoes you are cooking. When you are able to pierce through with a fork… they are done.
*** You can also use Russet potatoes… follow the same
directions.
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