Recipe: Crock Pot Roasted Sweet Potatoes (Martha Stewart)

ROASTED SWEET POTATOES WITH HERBED CREME FRAICHE

"The texture of slow-cooked sweet potatoes-soft, creamy, buttery - can't be beat."



"We like them rubbed with butter and seasonings before roasting, then sliced into rounds and served with herb-flecked creme fraiche. Or, try mashing them and serving the creme fraiche on the side.

3 tablespoons unsalted butter, room temperature
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons dried sage
Coarse salt and freshly ground pepper
6 sweet potatoes, scrubbed and pierced with a fork
FOR THE HERBED CREME FRAICHE (optional):
1/2 cup creme fraiche
1 tablespoon mixed fresh herbs, such as flat-leaf parsley, tarragon, and chives, plus more for garnish
Finely grated zest of 1 lemon

Preheat a 5- to 6-quart slow cooker.

In a bowl, combine butter, onion powder, garlic powder, sage, 2 teaspoons salt and 1/2 teaspoon pepper. Rub sweet potatoes with butter mixture, dividing evenly. Tightly wrap each sweet potato in parchment paper, then aluminum foil; transfer to the slow cooker.

Cover and cook on HIGH for 3 to 3 1/2 hours (or on LOW for 6 to 7 hours), until tender when pierced with a knife; larger potatoes will take longer to cook.

To prepare the Herbed Creme Fraiche, if using, combine creme fraiche, mixed herbs, and lemon zest in a small bowl. Season with salt and pepper. Spread herbed creme fraiche on a serving platter, and top with sliced potatoes and more herbs.

Makes 6-8 servings
Used by permission to Recipelink.com from Clarkson Potter
Source: Martha Stewart's Slow Cooker by Martha Stewart