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Slow-Cooker Breakfast Sweet Potatoes

Overnight slow-cooker breakfast sweet potatoes
Casey Barber
Cook Time:
8 hrs
Prep Time:
10 mins
Servings:
4
RATE THIS RECIPE
(72)

Chef notes

We love slow cookers for delicious set-it-and-forget-it meals such as pulled pork, buffalo chicken dip, oatmeal and pot roast, but did you know they’re also great for cooking sweet potatoes? They say breakfast is the most important meal of the day, and with these breakfast sweet potatoes, you're guaranteed to get off to a good start. In this recipe, sweet potatoes cook slowly overnight and the final result in the morning are perfectly soft and tender potatoes. 

When you wake up, top the sweet potatoes with Greek yogurt and a host of healthy fruits, nuts and more. High in fiber and antioxidants, it's a smart way to jumpstart your day. All it takes is nestling the sweet potatoes in the bottom of the slow cooker and cooking them on low heat for 8 hours.

We’ve come up with three different topping ideas to fit every palate. For superfood lovers, try topping the sweet potatoes with yogurt, blueberries, pomegranate seeds and chia seeds. For something a little more tropical, add mango and kiwi. If granola is more your thing, spoon a handful over the sweet potatoes with yogurt and dried fruit. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: Cooking sweet potatoes in a slow cooker isn’t just for breakfast! Start them in the morning before work and they’ll be perfect by dinner time. 

Swap Option: You can experiment with any breakfast toppings you like. Ditch the yogurt and top the potatoes with scrambled eggs and avocados for a savory bite, or opt for something simpler such as almond butter and honey.

Ingredients

  • 4 medium sweet potatoes
  • 1 cup plain or vanilla Greek yogurt (any fat percentage)
  • blueberries, for garnish
  • pomegranate seeds, for garnish
  • chia seeds, for garnish
  • maple syrup, for drizzling
  • fresh mango, for garnish
  • fresh kiwis, for garnish
  • dried cranberries, for garnish
  • raw almonds or hazelnuts, for garnish
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Preparation

1.

Place the sweet potatoes in the bottom of a slow cooker so they fit comfortably in one layer. Cook on low for 8 hours.

2.

Carefully remove the cooked sweet potatoes from the slow cooker and split each potato lengthwise. Top each potato with 1/4 cup Greek yogurt and add toppings as desired:

Superfood Sweet Potatoes: Divide 1 cup blueberries and 1/2 cup pomegranate seeds between the potatoes. Sprinkle 1/4 teaspoon chia seeds over each potato, if desired. Drizzle 1 teaspoon maple syrup or honey over the potato, if desired.

Tropical Sweet Potatoes: Dice 1 ripe mango and 2 large kiwis, and divide between the potatoes. Drizzle 1 teaspoon honey over the potato, if desired.

Nutty Granola Sweet Potatoes: Divide 1/2 cup of your favorite granola, 1/4 cup dried blueberries or cranberries and 1/4 cup coarsely chopped nuts between the potatoes. Drizzle 1 teaspoon maple syrup or honey over the potato, if desired.