Mayo Party Sweet Potatoes Slow Cooker

Mayo Party Sweet Potatoes. Put raw thinly sliced sweet potatoes in the pot and 5 other ingredients to get a dinner so tasty your husband will be begging for more.

This easy slow cooker dish is perfect for fun gatherings like small-town picnics or Cinco de Mayo parties at church. Start with raw, thin sweet potato slices right in the pot—no extra work needed—then mix in five easy items. Soon you’ll have soft, gooey, cheesy potatoes with a fun, spicy kick from the Southwest. It takes me back to feeding lots of folks after farm work, but with sweet potatoes and a party twist. Guys love peeking in the pot, grabbing bites, and hoping for extra helpings. (50 words)

These tasty Cinco de Mayo party potatoes make a big meal with just a green salad. They taste best next to grilled chicken, pulled pork, or fried sausage. Use them instead of rice with tacos, fajitas, or enchiladas. Pair with black beans and soft tortillas for a no-meat dinner. Add crunchy cabbage salad, avocado slices, and lime juice to make it fresh. Serve with cornbread or warm rolls to scoop up the yummy sauce.

Cinco de Mayo Party Sweet Potatoes Slow Cooker

Servings: 6

Ingredients

• 2 pounds sweet potatoes, peeled and cut into thin 1/8-inch rounds

• 1 (10-ounce) can mild diced tomatoes with green chiles, with juice

• 1 cup shredded Mexican blend cheese, split in half

• 1 cup sour cream

• 1 teaspoon kosher salt

• 1/2 teaspoon ground cumin

Mayo Party Sweet Potatoes: Directions

1. Rub a little oil or nonstick spray on the bottom and sides of a 4- to 6-quart slow cooker so the potatoes won’t stick.

2. Peel the sweet potatoes and slice them thin, about 1/8 inch. Make slices even for super soft results.

3. Put the raw thin slices in a flat layer at the bottom of the cooker. Overlap them a bit to cover everything, like a cozy orange blanket.

4. In a bowl, mix the tomatoes with green chiles (with juice), sour cream, salt, and cumin until smooth.

5. Sprinkle 1/2 cup cheese over the potatoes.

6. Pour the sour cream mix on top. Spread it gently with a spoon so it sinks between slices without messing up the bottom.

7. Put the lid on and cook on LOW for 4 to 5 hours. Potatoes should be soft when poked with a fork, and edges bubbly. Don’t peek too much—it slows cooking!

8. 15 minutes before eating, add the last 1/2 cup cheese on top. Cover and cook until it melts into gooey goodness.

9. Switch to WARM. Let it sit 5 to 10 minutes to firm up a bit. Scoop and serve right from the pot!