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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 tablespoon butter, softened |
1 cup thinly sliced sweet onion |
2 pounds sweet potatoes (about 3 large), peeled and thinly sliced |
1 tablespoon all-purpose flour |
1 teaspoon chopped fresh thyme |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 ounces grated fresh parmesan cheese (about 1/2 cup), divided |
cooking spray |
1/2 cup organic vegetable broth |
Directions:
1. Melt butter in a medium nonstick skillet over medium heat. Add onion; sauté 5 minutes or until lightly browned. Combine onion, sweet potato, next 4 ingredients (through pepper), and 1/4 cup cheese in a large bowl, tossing to coat with flour. Coat a 4-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.
2. Pour broth over potato mixture. Sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW for 4 hours or until potato is tender.
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