4 large sweet potatoes (about 4 pounds), preferably garnet, peeled and cut into medium cubes
2 medium carrots, peeled and diced
2 large Granny Smith apples, peeled, cored, and cut into large dice
1 cup warm chicken or vegetable stock, preferably homemade, or water plus 1/4 cup additional liquid for mashing
1 tablespoon ancho chili powder (optional)
Kosher salt and freshly ground black pepper
Preheat a slow cooker to High.
Place the sweet potatoes, carrots, apples, and 1 cup of stock in the slow cooker insert. Cover and cook on High for 3 hours, until the potatoes are very soft and falling apart.
Mash the mixture with a potato masher or put through a ricer. If the potatoes are too thick, stir in more liquid a spoonful at a time.
Add the ancho chili powder, if using, and salt and pepper to taste.
Cook's note: I also use my slow cooker to help keep mashed potatoes warm during a holiday dinner like Thanksgiving. I place two piles of mashed potatoes in the insert, one russet and one sweet, and keep the machine at a Low setting, which holds the potatoes at a perfect temperature until I'm ready to serve them. The potatoes will hold for up to 3 hours
Serves six to eight.
"Jewish Slow Cooker Recipes" by Laura Frankel (2009 Wiley, $24.95)