A great side dish, or a simple sausage and sweet potato main dish, all done in your slow cooker! Toss a package of prewashed salad greens with your favorite dressing, and dinner is served.
oz bulk pork sausage, thawed if frozen
large leeks, sliced (about 2 cups)
teaspoon dried thyme leaves
lb dark orange sweet potatoes, peeled, cut into 1/4-inch slices (8 cups)
cup freshly shredded Parmesan cheese
cup apple juice or chicken broth
Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme.
In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese.
Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.
Clean leeks thoroughly before using them; they trap a lot of sand and dirt beneath their many layers. First, remove the green tops to within 2 inches of the white part. Peel the outside layer of the bulb, and wash several times in cold water.
Many varieties of sweet potatoes are available. We like the dark orange-skinned sweet potatoes for this dish because they not only make a richer colored dish but also a tastier, sweeter one.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.