Sweet Potato Oatmeal in the Slow Cooker
  • 1 cup old-fashioned rolled oats (not quick cook and not instant)
  • 2 tablespoons dark or light brown sugar
  • ⅛ teaspoon ground cinnamon
  • Several grates of whole nutmeg
  • 1 pinch of salt
  • ½ cup mashed cooked sweet potatoes or pumpkin purée
  • 3 cups of water (plus more for the water bath)
  1. If your slow cooker is 3 to 4 quarts: Place all ingredients in the slow cooker, and stir well to combine. Skip to step 3.
  2. If your slow cooker is 6 to 7 quarts: Find a heat proof container like a glass Pyrex or Corningware that fits inside the slow cooker and still leaves some extra room all the way around the container. (See photo above.) Place all the ingredients in the container, and stir with a fork to combine. Keep stirring until the sweet potato mostly dissolves in the water. Place the container inside the slow cooker. Pour water in the slow cooker so that a water bath goes all the way around the outside of the container. Pour in water until it comes about ¾ths of the way up the container.
  3. Cover the slow cooker, and cook on low for 7 hours. The oatmeal will hold on a keep warm setting for 2 additional hours if you want a little more sleep.
  4. Stir before serving. If you prefer a thinner consistency, stir in water, milk or any non-dairy milk. Serve warm.
Any leftovers can be refrigerated, then re-heated the next day. Add in more liquid, and stir with a fork to get the desired consistency.
Recipe by Dana's Table at https://danastable.com/sweet-potato-oatmeal/