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Caitlin Melvin | Caitlinalisonmelvin@gmail.com | Toronto, Ontario

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SLOW COOKER LOADED BAKED SWEET POTATO | cooking

September 13, 2017

I am BACK with some cooking inspo for you guys!

 

Since moving in with Bryon, I'm actually shocked how much I haven't used my slow cooker. My mom got it for me as a Christmas present in 2015 and it became a staple for me since I was commuting to work (about an hour each way). The last thing I wanted to do was prepare a meal and go to the gym and get home at 10pm and go straight to bed. The slow cooker saved me a lot of time. But once B and I moved in together, it got shoved into the cupboards and I guess became a pain to dig out. We have minimal cupboard space, and a lot of 'stuff'. Over the weekend I was craving a loaded baked potato but I've been going a little off the rails with my healthy eating, so I came up with a way to justify a loaded baked potato and still make it taste amazing.

 

Honestly, my loaded baked sweet potato trumped the latter and I can say this is going to be a fall favourite moving forward. I might even bring these bad boys to Thanksgiving dinner this year. One potato was enough to satisfy me, but depending on the size of the yam, you may want to use it as a side dish at dinner. Totally up to you!

 

Recipe follows the photos:

 

 

 

 

 

What you need:

A slow cooker

Sweet potato

Grated Cheese (I used garlic cheddar)

Chopped Green Onion

Plain Greek Yogurt

 

Directions:

Wash your sweet potatoes (I cooked two) and DO NOT DRY them. You'll need the left over water to cook them. Place them in your slow cooker in the morning and cook on LOW. Usually if I put them in around 8:30am they're ready by 6pm. You may need longer depending how big the sweet potatoes are. When you get home, simply stick a fork in them to decide how soft they are. But be careful, because if they're too soft, they tend to cave in on the sides. So around the last hour, just check them with a fork and use the fork to check the sides and bottom of the potato. 

 

Once they're done, you can cut them down the middle. Fluff up the inside with a fork and add a bit of cheese so it melts. Then add a spoonful of plain Greek yogurt. On top of the yogurt sprinkle the chopped green onion and then add a little more cheese.

 

Pour yourself a glass of red wine and you're good to go. I promise you will never want to make a regular baked potato ever again.

 

<3 Caitlin

 

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Caitlin Melvin lives in Toronto with her boyfriend Bryon and two cats Finnigan and Lucca. A marketing manager by day, blogger on the side, freelance social media specialist and a lover of travel and new experiences