Thanksgiving Slow Cooker Sweet Potatoes

Thanksgiving Holiday Meal

Sweet potatoes just speak of Thanksgiving. What a treat they are, and healthy as well! This slow cooker version is an easy step to getting out of the kitchen and spending time with the crowd.

During the holiday time, do you find yourself rushing to make the last minute yummies and then so tired by the time you get to the table, you can barely taste the food?

My house was full at holiday time, and soon after the gifts and the meal, I collapsed in the bedroom for a movie and a nap. The house settled down with full stomachs and sneaky trips back to the kitchen for nibbles. I have other slow cooker recipes here.

This is a favorite and a healthy and easy way to enjoy the yams.

Holiday Memories

I never think of the holidays without remembering my mom sitting at the counter and directing my dishes. She was a great producer! After she lost her eyesight, she cooked by her nose. "Marisue, add more onions and sage to the dressing." "This needs more cinnamon; keep the butter icy cold for your crust blending; the celery needs to be chopped more fine; put a dash of nutmeg in the cobbler." I'd love to hear her instructions, again! I never made the dressing right after she passed away. Her funniest comment was "I don't smell enough salt in this dish..." Smell salt? Well, it was her nose. I followed directions!

Who knew at the time, that those little aggravations, would become my most fond memories.

Sweet Potato Facts - Did you know:

• Very light colored sweet potatoes are not as sweet and are drier than the darker-skin ones.
• Darker skinned sweet potatoes are by contrast moist and sweet when cooked.

Choose your favorite! For this dish, I prefer the darker skinned sweet potatoes.

Slow Cooker Sweet Potatoes

Ingredients:

• 6 medium sweet potatoes, peeled and cut into 1/2 inch chunks
• 1 1/2 c applesauce (cinnamon flavored is good as well)
• 4 tbls butter melted
• 1 tsp ground cinnamon - or less if you used cinnamon flavored applesauce - I go by my "nose."

• 1/2 c chopped nuts - walnuts are great as are pecans - toast for extra flavor first

Procedure:

1. Place sweet potatoes in a slow cooker, at least 3 qts (Double everything if cooking for a crowd )
2. Mix ingredients and pour over potatoes. Do not add water, keep covered and it will make it's own steam.
3. Cover and cook 6 - hours until potatoes are very tender.
4. Sprinkle with nuts before serving - do not add nuts before then, as they could get soft.

The nutritional value is estimated at: 100% of Vit A; 24% vit C; Calcium 6%; and Iron 8%. YUM!

Slow Cooker Hot German Potato Salad

I love the tangy sauce on this potato salad. It's a different addition to the traditional holiday menu.

Our house had many cultures attending the festivities and we tried to cook a dish for every child. Sometimes the kids had no idea about their foods and background, so it was a fun time looking up dishes and letting the kids decide. They would make a folding card to place in front of the dish, introduce it to the family as we lined up at the buffet. You could see the pride on their faces and even a bit of smugness as they described what now seemed "their favorite new dish." It was a happy moment for them as they learned to appreciate their history.

I suggest leaving the skins on the potatoes for nutrition and texture. They seem to hold together better and not turn to "mush."

Ingredients:

• 5 medium potatoes cut into 1/4 inch slices (about 1 3/4 lb potatoes, or more if you have a crowd)
• 1 large onion chopped to fill 1 cup
• 1/3 c water or chicken broth
• 1/3 c apple cider vinegar
• 2 tbls flour
• 2 tbls sugar or splenda
• 1 tsp salt or less depending on taste
• 1/2 tsp celery seed
• 1/4 tsp pepper or more to flavor, we used about 1/2 tsp

• 4 - 6 slices criply cooked bacon, crumbled

Procedure:

1. Mix potatoes and onions in 6 qt slow cooker. Mix remaining ingredients except the bacon - add that before serving.
2. Cover and cook on low heat for 8 - 10 hours until potatoes are tender.
3. At the end, sprinkle with bacon and serve.

Nutritiontal value is estimated at: Vit A 0%; Vit C 12%; Calcium 2%; Iron 10%

Squash Bowls & Ginger

(Or Cinnamon if you're not a fan of the spicy Ginger)

This is a super way to introduce the family to Acorn Squash, everyone gets their own bowl of apple stuffing.

Cutting tip: Acorn Squash is a tough "nut" to crack! Pierce the squash first with a knife in several places. Then, Microwave on High fro about 3 or 4 minutes. Squash should be warm and skin beginning to soften. Don't over microwave! This is just to ease the slicing of the squash into two pieces.

The recipe will make 4 stuffed squash bowls. Use more squash and double other ingredients if you have a crowd.

Ingredients:

• 2 small acorn squash
• 1/4 c water
• 1/4 c packed brown sugar
• 1/4 c butter melted
• Chop your favorite apples into small chunks, set aside. (chop enough to fill squash bowls.)
• 4 tbls dry sherry or apple juice (for kids)
• 1 1/2 tsp groung ginger or cinnamon
• 1 cup or more of chopped nuts, walnuts and pecans are good (some like pistachios)

• dash salt

Procedure:

1. Cut squash in half and seed and remove membranes
2. Pour water into slow cooker, Place squash halves in cooker, cut sides up, stacking is ok.
3. Mix remaining ingredients and fill squash bowls.
4. Cover and cook on high heat for 3 - 4 hours until tender.

Vary the stuffing; try other squash chopped with the apples; or pears, or apricots and peaches, though peaches become mushy, they are very flavorful and can be a 2nd ingredient along with the apricots or even orange slices. Let your imagination soar!

Can you smell the buttery cinnamon? Who knew it was vegetables?