6 servings
- 4-6 medium sweet potatoes, peeled and cubed
- 3 tbsp EVOO
- 5-6 cloves garlic, minced
- 1/3 c fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes (optional)
Place everything into the crock and toss
Cover and cook on low for 7 hours or until potatoes are tender