Crock Pot Sweet Potatoes: Slow Cooked for Flavor

Instructions:

1. Scrub the tubers. Use cool water and a brush to remove all dirt from the 7 medium large sweet potatoes.
2. Dry them thoroughly. Pat each one dry with a clean kitchen towel. Note: Excess water will cause the skins to steam into a mushy mess.
3. Prick the skins. Use a fork to poke 5-6 deep holes into each potato. Expect a slight resistance as you break the skin.
4. Apply the oil. Drizzle the 1 tbsp extra virgin olive oil over the potatoes.
5. Massage the seasoning. Use your hands to rub the oil and 1 tsp sea salt into every inch of the skin.
6. Arrange in the crock. Place the potatoes in the slow cooker. It is fine if they touch, but try to keep them in a single or double layer.
7. Set the timer. Cover and cook on Low for 8 hours until a knife slides in like butter.
8. Test for doneness. Squeeze the sides (with a mitt!) to feel if the middle has completely given way.
9. Rest before serving. Let them sit in the turned off pot for 10 minutes. Watch the skins wrinkle as they slightly pull away from the flesh.
10. Slice and fluff. Cut down the center and use a fork to mash the interior slightly before adding toppings.