Mashed Sweet Potatoes    

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Serves 6 • Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High • Slow Cooker Size 4 to 7 Quarts

WHY THIS RECIPE WORKS: Smooth and velvety with a buttery finish, these slow-cooker mashed sweet potatoes will keep you coming back for more. Pressing a piece of parchment on top of the potatoes results in even cooking, without any dry edges.

2	pounds sweet potatoes, peeled and sliced ¼ inch thick
½	cup water, plus extra as needed
1	teaspoon sugar
	Salt and pepper
2	sprigs fresh thyme
	Vegetable oil spray
6	tablespoons half-and-half, warmed
1	tablespoon unsalted butter, melted

1. Combine potatoes, water, sugar, ¾ teaspoon salt, and thyme sprigs in slow cooker. Spray top layer of potatoes with oil spray. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Discard parchment and thyme sprigs. Mash potatoes with potato masher until smooth. Fold in half-and-half and melted butter and season with salt and pepper to taste. Serve. (Mashed potatoes can be held on warm or low setting for up to 2 hours; loosen with hot water as needed before serving.)

Per serving:
Cal 140
Fat 4g
Sat Fat 2.5g
Chol 10mg
Carb 25g
Protein 2g
Fiber 4g
Sodium 370mg