SWEET POTATOES IN PRESSURE COOKER RECIPES

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EASY "BAKED" SWEET POTATOES MADE IN THE SLOW COOKER



Easy "Baked" Sweet Potatoes Made in the Slow Cooker image

The easiest and my way favorite way to make baked sweet potatoes are in the slow cooker rather than the oven! Not only does your house smell amazing while they cook, they come out moist and delicious every time.

Provided by Gina

Categories     Side Dish

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 1

4 medium (about 7 oz each sweet potatoes, skin on)

Steps:

  • Wash and dry the sweet potatoes.
  • Place in the slow cooker, cover and cook on low for 8 hours or on high for 4, until they are tender.
  • When the potato is done, season with salt and pepper, and top with butter, cinnamon, chili, or whatever you like on your sweet potatoes.

Nutrition Facts : ServingSize 1 potato, Calories 208 kcal, CarbohydrateContent 48 g, ProteinContent 3 g, FatContent 0.5 g, SodiumContent 26 mg, FiberContent 6 g, SugarContent 8 g

SLOW COOKER CHICKEN ENCHILADA STUFFED SWEET POTATOES ...



Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes ... image

These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!

Provided by Gina

Categories     Dinner    Meal Prep

Total Time 370 minutes

Prep Time 10 minutes

Cook Time 360 minutes

Yield 4

Number Of Ingredients 9

4 medium ((about 6 oz each) sweet potatoes, skin on)
1 pound boneless skinless chicken breasts
1 teaspoon kosher salt
3/4 teaspoon garlic power
1 cup enchilada sauce (I recommend my homemade)
chopped scallions (for serving)
1/4 cup light sour cream or Greek yogurt
1/2 cup shredded cheddar cheese
1 tablespoon chopped scallions and/or cilantro (for garnish)

Steps:

  • Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
  • Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
  • Place the potatoes on the other end, stacking 2 on top of 2.
  • Cover and cook on low for 6 to 8 hours, or until potatoes are tender.
  • When done, remove the potatoes and chicken.
  • Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
  • Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.
  • Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
  • Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

Nutrition Facts : ServingSize 1 potato, Calories 413 kcal, CarbohydrateContent 47 g, ProteinContent 34 g, FatContent 10 g, SaturatedFatContent 4.4 g, CholesterolContent 101.5 mg, SodiumContent 809.5 mg, FiberContent 6 g, SugarContent 9 g

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