I always feel a little sad around this time of year. The day has come to toss the half-empty bottles of champagne and leftover snack foods from the fridge. Starting today, I will wear my yoga pants for yoga practice, and not for waistline-expanding feasts of plenty. The time for holiday gluttony has passed.
Luckily, my friend the sweet potato is here to console me.
These winter root vegetables are my go-to comfort food in January, since they’re easy to prepare and figure friendly. Plus, if you’re really desperate for that festive feeling, you can unwrap the foil-covered sweet potato like a present.
If you pair a baked sweet potato with high-protein toppings and a side salad, it’s a complete weeknight meal. Usually when I serve baked sweet potatoes as a dinner entree to my family, I let each person choose his own toppings to really personalize the meal. I set out several possible toppings buffet-style on the counter, and everyone can go to town. This is a strategy is a great way to clean out the fridge if your condiment stash is out of control, too!
Slow Cooker Baked Sweet Potatoes (serves 4)
4 medium sweet potatoes, try to get them all around the same size
Scrub each potato under running water and then pat dry. Wrap each potato in aluminum foil. Place in the slow cooker and cook on low for 4-6 hours, until potatoes are completely tender. Check the doneness of the potatoes by sticking one with a skewer: if it slides through the whole potato with ease, the potato is done baking! Unwrap the hot potato and cut open before topping with the goodies of your choice.
Suggested Toppings for Sweet Potatoes
- Baked Beans
- Steamed chopped greens
- Barbecue Sauce
- Sour Cream or Plain Greek Yogurt
- Ricotta Cheese
- Cottage Cheese
- Cranberry Sauce
- Peanut Butter or Almond Butter
- Black Pepper
- Vanilla Yogurt
- Pumpkin Pie Spice
What are your favorite sweet potato toppings? Let us know in the comments!