In a state surrounded by a wonderful variety of sweet potatoes, it isn’t hard to come up with any number of ways to showcase them.
True, sweet potato fries are among the latest recipes to surface and, while I don’t think the slow cooker is the way to go with that particular item, there are lots of other great recipes.
Try cutting the sweet potato into chunky strips, leaving the peel on for added nutrition. Throw them into the slow cooker with a favorite salsa. Four to six hours ought to do it, but pierce with a fork to be sure strips are done.
Top with shredded Parmesan cheese for both a nice garnish and a pleasing taste.
Serve with just about any pork, chicken or beef dish as a filling side.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.