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
Submitted by Paulene Christie
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