This easy Slow Cooker Stuffed Sweet Potatoes recipe is a quick and tasty meal that’s perfect for busy days. Packed with creamy mozzarella, crispy chorizo, and sun-dried tomatoes, it’s a nutritious and satisfying dish. You can easily adjust the ingredients to suit what you have on hand, making it a flexible favorite.

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Recipe Ingredients

•   4 sweet potatoes
• 1 tbsp olive oil
• 250g pre-grated mozzarella cheese (about 2 cups)
• 10 slices of chorizo
• 8 sun-dried tomatoes, chopped
• 6 spring onions, thinly sliced
• Sea salt and freshly ground black pepper, to taste

How To Make Slow Cooker Stuffed Sweet Potatoes

1. Prepare the sweet potatoes: Wash the sweet potatoes and prick them gently with a fork. Drizzle with olive oil and season with salt and pepper. Wrap each potato in a piece of foil and seal tightly. Place in the slow cooker and cook on high for about 6 hours. Cooking time may vary depending on potato size.
2. Stuff the potatoes: Once cooked, slice the sweet potatoes open and top with mozzarella, chorizo, and sun-dried tomatoes. Grill or air fry at 180°C (350°F) for a few minutes until the cheese melts and the chorizo crisps up.
3. Finish and serve: Sprinkle with spring onions and serve hot.

Recipe Tips

• Prick the sweet potatoes well: Make sure to prick the sweet potatoes with a fork before cooking to help them cook evenly and avoid them bursting in the slow cooker.
• Use foil tightly: Wrap the sweet potatoes tightly in foil to lock in moisture, ensuring they cook soft and tender.
• Adjust cooking time for size: Larger sweet potatoes might need a little extra cooking time. Check them after 6 hours and add more time if needed.
• Grill or air fry for crispy texture: After topping the sweet potatoes, grilling or air frying at 180°C (350°F) will melt the cheese and crisp up the chorizo for the perfect texture.
• Customize with toppings: Feel free to add other toppings like sour cream, avocado, or fresh herbs to suit your taste.

Recipe FAQs and Variations

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