Originally published on mensphysique.com on Thursday, 03 October 2013

http://www.rxmuscle.com/blogs/the-kitchen-eating-strategies/9393-slow-cooker-sweet-potatoes.html

Food prep continues to be a tedious process for me, despite the fact that it is a regular occurrence. I am sure many of you can relate to such woes and are searching for ways to cut prep time down so you can take care of more important things in life. Usually I roast sweet potatoes in the oven, but I was particularly unmotivated the other evening and decided to adopt a lazy approach while still using the delicious marinade I typically mix up. I use a heavy hand with the spices because I want that holiday flavor, so you might want to cut down the portion of spices if you want a more basic flavor.

I usually avoid using the slow cooker because food items tend to get mushy, but as long as the potatoes are cut into large sections, that should not occur. Another bonus is that your place will smell incredible when these are cooking!

olive oilIngredients:

5 pounds sweet potatoes or yams, washed and cut into large cubes

¼ cup olive oil

¼ cup balsamic vinegar

1 teaspoon pure vanilla extract

2 tablespoons pumpkin pie spice

1 tablespoon cinnamon

Directions:

Place sweet potato crock potsweet potato sections into a clean plastic bag. Mix remaining ingredients together, then pour into bag. Twist bag so that it is securely closed, then shake it so that the potatoes are evenly coated with the marinade mixture.

Open bag and pour contents into slow cooker. Add 1 cup water and set cooker on low.