Categories: Slow-Cooker, Vegetables

Ingredients

• --4 large sweet potatoes, washed well
• --1 tsp cumin
• --1 tsp chili powder
• --1 tsp kosher salt
• --2 to 4 limes

Directions

1. comfortably fit four sweet potatoes in a 6.5 quart crockpot. I couldn’t have fit another.

2. Scrub the skin of each sweet potato with a vegetable brush under running water. Pat dry. Use a fork to prick the skin of each potato—maybe 6 times.

3. In a small bowl, combine the dry spices.

4. Lay out a length of foil big enough to encompass one sweet potato. Put the potato in the middle of the foil, and rub 1/4 of the spice mixture on the potato skin. A bunch will fall off. That’s okay.

5. Wrap the foil all around the sweet potato. Repeat for each of your potatoes.

6. t them all into a large crockpot and cover. Cook on high for 6-8 hours. The potatoes are done when a knife inserts easily and the potato flesh is fluffy. Ours cooked for 6.5 hours.

7. Squeeze lime juice on before eating.

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