Sweet potatoes can be cut and mixed with olive oil and seasoning earlier in the day. Cooked sweet potatoes could be kept in the crockpot on low or warm for a few hours if needed.

4 lb. orange-fleshed sweet potatoes (4 large or 5 medium sweet potatoes, often called yams or sweet yams in U.S. stores) 2-3 T olive oil, divided non-stick spray for crockpot 1 T sweet potato spice mix, divided (see below) fresh ground black pepper to taste sea salt to taste (I used a sea salt grinder) 2-3 T butter to add to the top of the sweet potatoes (optional, use more or less to taste) Sweet Potato Spice Mix: (Grind the herbs together with a mortar and pestle or spice grinder, then mix in the salt.) 2 T ground coriander 1 T ground fennel 1 T dried oregano 1 T Aleppo Pepper (or use a smaller amount of cayenne pepper) 2 T kosher salt

Peel sweet potatoes and cut into pieces about 1-2 inch square. Put sweet potatoes into a large bowl and toss with 1 T olive oil and 1 tsp. spice mix. Add another tablespoon of olive oil and another teaspoon of spice mix and toss again. Then one more time, add a tablespoon (or less) of olive oil and another teaspoon of spice mix and toss again. (Please don't get lazy and add the olive oil and spice mix all at once or the sweet potatoes won't get evenly coated with the mixture. Spray inside of slow cooker with non-stick spray or olive oil. Put sweet potatoes in crockpot, spreading them out in a single layer as much as you can, and dot ing with a little butter if desired. Cook on high, stirring a couple of times and pouring off any water that accumulates under the lid. Sweet potatoes are done when they're completely softened and fragrant, about 3 hours. Mash slightly if desired, and season to taste with fresh ground black pepper and sea salt. At this point you can brown the sweet potatoes a little in a pre-heated 450F/220C oven for 15-20 minutes. We did think that gave good results, but it's totally optional. Serve hot, dotted with a little more butter if desired.