Hello friends! I don’t know about you but I’m already thinking about the recipes I’d like to make for Thanksgiving!
Today, I have for you a tasty (and super easy) recipe that would fit perfectly into one of your upcoming holiday meals including Thanksgiving. I know this will be on the menu at my family dinner. It will be so perfect next to my favorite mashed potatoes and gravy. *drooling emoji*
It’s a little sweet. A little salty. A little earthy. And so very easy to make thanks to the magic of slow-cookers. All you gotta do is rinse, peel (optional), and chop. Then let the slow-cooker do it’s magic while you get busy doing other things.
Just a few hours later, you have the most tender and honey-like sweet potatoes and beets.
Besides tasting so good, this dish is packed with:
–>vitamins A and C
Slow-cooked Sweets and Beets
- 1 pound beets
- 1 pound sweet potatoes
- salt and pepper.
- Wash beets and sweet potatoes. Beets can be peeled or not peeled. (I prefer to peel if they are not organic or if the skin is on the rough side).
- Cut beets and sweet potatoes into medium cubes.
- Place into slow-cooker and season with a little salt and pepper. Don’t use too much. The natural flavor of the vegetables really shines when they are slow cooked. You can always add more once it is done cooking if you think it needs it.
- Cook on high for 2.5-3 hours or on low for 3.5-4 hours or until tender all the way through.