Great Recipe From Becki|
1 large baking potato, cut into 1/2 inch cubes
1 large dark-orange sweet potato, peeled, cut into 1/2 inch cubes
2 medium carrots sliced
1 medium parsnip sliced
1 medium onion chopped
1# smoked sausage sliced
1 (14/12 oz) can ready to serve chicken broth
1 (14/12 oz) can chunky tomatoes with garlic and Italian herbs undrained
2 t. sugar
1/2 t. dried thyme leaves
1/4 t. pepper
1/4 cup chopped fresh parsley
In 3 1/2 to 4 quart Crock-Pot combine all ingredients except parsley; mix well. Cover; cook on low setting for 7 to 9 hours. Just before serving, stir in parsley.
Here is one of the "cooks notes" on the side of the recipe for sweet potatoes--There are two varieties of sweet potatoes. One type has pale yellow flesh with a crumbly dry texture similar to that of a white potato. The other type has darker orange flesh that is sweet and moist. For the prettiest color and the richest flavor, use an orange-fleshed sweet potato.