Slow-Cooker Sweet Potatoes and Sausage

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.

  • Prep Time 25 min
  • Total Time 2 hr 55 min
  • Servings 8

12
oz bulk pork sausage, thawed if frozen
2
large leeks, sliced (about 2 cups)
1
teaspoon dried thyme leaves
3
lb dark orange sweet potatoes, peeled, cut into 1/4-inch slices (8 cups)
1
cup freshly shredded Parmesan cheese
1/4
cup apple juice or chicken broth

  • 1 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.
  • 2 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.
  • 3 Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
90),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
450mg
450%;
Total Carbohydrate
31g
31%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
390%;
Vitamin C
6%;
Calcium
25%;
Iron
10%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.