Slow Cooker Sweet Potatoes And Sausage Food

CROCK POT SAUSAGE AND POTATOES

Steps:

• Add everything into the crock pot.
• Cover and cook on low for 6-8 hours or cook on high for 304 hours. (until potatoes and onions are tender).
• Serve immediately while warm and enjoy!

SLOW COOKER SWEET POTATOES

Steps:

• Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
• Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

CROCKPOT SAUSAGE AND SWEET POTATOES

Steps:

• Layer sausage, sweet potatoes and apples in slow cooker.
• Combine remaining ingredients and pour on top.
• Cover and cook on low for 8-10 hours, or on high for 4 hours.

SLOW-COOKER SPICED SWEET POTATOES WITH PECANS

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
• Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
• Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
• Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
• Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
• When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
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SLOW-COOKER SWEET POTATOES AND SAUSAGE

Steps:

• 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.

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Steps:

• Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
• Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
• Cook on high for about 4 hours or on low for about 6 hours.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
• Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
• Check for seasoning - add salt and/or pepper, as needed.
• Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.