Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes
  • To serve: brown sugar, pecans, butter
  • 3 cups trimmed Brussels sprouts (375 g)
  • 1 clove garlic (minced)
  • 1 Tbsp olive oil or butter (15 mL)
  • 1/4 tsp each salt and pepper
  • To serve: grated parmesan
  • 2 15-oz cans corn (drained)
  • 1/4 cup milk (60 mL)
  • 6 oz cream cheese (170 g)
  • 2 Tbsp butter (30 g)
  • 1 Tbsp sugar
  • 1/2 tsp pepper

Instruction

  • Sweet Potatoes: Wrap potatoes in aluminum foil and set in a slow cooker. Cook on high heat for 1 hour.
  • Brussels Sprouts: Meanwhile, toss together cleaned Brussels sprouts, garlic, oil, salt, and pepper (if your sprouts are large, cut in half). Wrap in aluminum foil to create a pouch. Set aside.
  • Creamy Corn: Stir together all corn ingredients. Create an aluminum foil pouch, using a few layers to make it water-tight. Pour corn mixture into foil pouch and scrunch together to seal.
  • Cook: After 1 hour of cooking, flip sweet potatoes then set Brussels sprout and corn pouches on top of potatoes. Cover and continue cooking on high for 2 to 3 hours, or until sprouts and potatoes are tender. Optionally broil sprouts in the oven for a few minutes to crisp up the outsides.
  • Serve: Keep side dishes warm in the slow cooker until ready to serve. Serve sweet potatoes with a small spoonful of brown sugar, a slab of butter, and pecans. Grate parmesan over warm Brussels sprouts.