• 6 medium sweet potatoes, peeled and cut into chunks
• 2 medium carrots, peeled and cut into chunks
• 1/4 cup brown sugar
• 1 cup heaving cream
• 1/2 cup almond milk (or regular milk, almond is what I had on hand)
• 5 tablespoons unsalted butter
• 1 1/2 teaspoon cinnamon
• Kosher salt

To make:

• Place potatoes and carrots in the bowl of a slow cooker and top with remaining ingredients. Season with salt.
• Cover and cook on low setting for 6 to 8 hours or until potatoes are very tender when pierced with a fork. For me, it was closer to 8 hours, and while tender, the roots definitely retained some firmness – if you don’t want that, cook for longer.
• Taste and adjust seasoning. I end up using a dash more cream when whipping, just to add a little bit to the final creaminess. Whip at medium speed until combined and light and fluffy.  For totally smooth potatoes, mash first with a potato masher, then whip with the mixer.