Directions
1Layer sweet potato and onion to fill slow cooker almost to top
2Combine the cream, soup mix and sweet chilli sauce and just 1/2 a cup of the cheese
3Pour this mix over vegetables and cook on low in 1.5L slow cooker for 2hrs or until almost tender (not mushy)
4Add the remaining 1 cup of cheese on top and cook for an additional 20mins to melt cheese nicely and finish cooking to tender
5No tea towel required
6
Submitted by Paulene Christie
4 Reviews
Donna Malone
April 9, 2019
I have had this cooking for 3 hrs and its still not cooked. I used my 1.5 lt slow cooker and its the first time so not sure if its that or what. I will keep cooking, cant wait to taste it as dinner time has long passed.
Annette Conyngham
August 21, 2018
This is a really nice side dish I am only going to put 2x tablespoon of sweet chilli in mine next time as it was a little hot may have been my sauce as I’m getting to the bottom of Chilli bottle lot seeds in it.
Joan McLeod
June 7, 2018
Luv it…
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Paulene @ Slow Cooker Central
April 11, 2019
That’s unusual as I find my 1.5L always cooks pretty hot too. Could be different thickness of sweet potato though 🙂 How’d you go in the end?