Mashed Sweet Potatoes with Almonds and Cranberries
- In a 6-quart slow cooker combine sweet potatoes, rutabaga, and broth. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Use a slotted spoon to transfer vegetables to a large bowl, reserving cooking liquid.
- Mash vegetables until smooth, adding cooking liquid if needed to mash. Add heavy cream, butter, molasses, and salt. Mash until light and fluffy. Sprinkle with almonds and cranberries before serving.
From the Test Kitchen
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.