Ingredients
4lb.sweet potatoes, peeled and cut into 1-inch pieces
2cupsvegetable broth
¾cupbuttermilk
2Tbsp.butter, cut up
2Tbsp.packed brown sugar
Toasted pecans
Directions
In a 6-quart slow cooker combine sweet potatoes and broth. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Use a slotted spoon to transfer vegetables to a large bowl, reserving cooking liquid.
Mash sweet potatoes until smooth, adding cooking liquid if needed to mash. Add buttermilk, butter, brown sugar, and salt. Mash until light and fluffy. Sprinkle with pecans before serving.
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
