Ingredients:

  • 4 large sweet potatoes (approx 3 lbs / 1.36 kg), scrubbed clean
  • 2 tbsp coconut oil or melted butter
  • 1/2 tsp sea salt
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon

Instructions:

  1. Scrub the sweet potatoes thoroughly under cold water to remove all grit and pat them completely dry with a paper towel.
  2. Lightly coat the skins of the potatoes with coconut oil or melted butter and sprinkle with salt.
  3. Place the potatoes in the slow cooker in a single or double layer to maximize airflow.
  4. Set the slow cooker to Low for 6 to 8 hours or High for 3 to 4 hours until a knife slides into the center with zero resistance.
  5. Move the tender potatoes to a serving platter and slice a slit down the center of each.
  6. Stuff the slit with a sprinkle of the brown sugar and cinnamon mixture, allowing the residual heat to melt the glaze into a syrup.