Monday, January 4, 2010

CrockPot Baked Sweet Potatoes with Chili, Cumin and Lime
2 small/medium sweet potatoes
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1 to 2 limes
we are using littlered (1.5quarts) 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. In a small bowl, combine the dry spices. 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. Wrap the foil all around the sweet potato. Repeat for each of your potatoes. Put them all into 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. Squeeze lime juice on before eating.

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