Take a wet paper towel and scrub any dirt off of the potatoes.
Place the potatoes into the slow cooker insert. The larger potatoes should go onto the bottom, and then you stack the smaller ones on top.
Set the slow cooker to cook on low for 8 hours or high for 5-6 hours. Potatoes are done cooking when you can easily poke a fork or knife through the center.
Cooked sweet potatoes can be stored in glass containers in the fridge for up to 5 days. To reheat the potatoes, place them in a microwave-safe dish and microwave on high for 1-2 minutes or until hot. Reheat In the microwave.
You can also scoop out the flesh and freeze it for up to 3 months. I suggest freezing into portions for quick sides or create a meal prep bowl with it. These silicone trays (Souper cubes) are great for freezing into 1-cup or more portions.
Serving: 1g | Calories: 130kcal | Carbohydrates: 32g | Protein: 2g | Fiber: 7g | Sugar: 3g