Dump raw diced sweet potatoes in the crock pot and 3 other simple additions to get a meal so mouthwatering, your husband will be begging for more.

This 4-ingredient slow cooker sweet potato dish is one of those dump-and-go recipes that saves Marathon Monday (or any crazy-busy weeknight). You literally toss raw diced sweet potatoes into the crock pot, add three simple pantry staples, and let it simmer into a cozy, slightly smoky, slightly sweet meal that feels like a hug in a bowl. It was born out of those long sports days when we’d get home tired and hungry, and I needed something hearty enough to keep my husband and kids full, but simple enough to throw together in five minutes flat.

Serve these Marathon Monday sweet potatoes straight from the slow cooker in wide bowls, topped with a little extra shredded cheese if you like. They’re wonderful alongside grilled or baked chicken, sausage, or pork chops, and they also pair nicely with a simple green salad or steamed broccoli for balance. For a heartier plate, spoon them over cooked rice or quinoa, or tuck them into warm tortillas with a dollop of sour cream for an easy sweet potato taco night. Leftovers reheat beautifully for lunch the next day.

Servings: 4

2 1/2 pounds raw sweet potatoes, peeled and cut into 1/2-inch dice

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin swipe of oil to help prevent sticking.

Place the raw diced sweet potatoes in an even layer on the bottom of the slow cooker. The pieces should be about 1/2-inch so they cook through evenly.

Sprinkle the kosher salt evenly over the sweet potatoes so the seasoning is distributed throughout the dish.

Pour the chicken broth over the sweet potatoes, trying to moisten most of the pieces without stirring. This helps them steam and soften without turning to mush.

Sprinkle half of the shredded cheddar cheese (1/2 cup) evenly over the top of the sweet potatoes. Do not stir; just let it sit on top so it melts down as they cook.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the sweet potatoes are very tender when pierced with a fork. Avoid opening the lid during the first 2 hours so the heat stays consistent.

Once the sweet potatoes are tender, gently stir everything together in the slow cooker, folding from the bottom up so you don’t mash the potatoes too much. Taste and add a pinch more salt if needed.

Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover, and let sit on LOW or WARM for about 5 to 10 minutes, just until the cheese is melted and gooey.

Serve the sweet potatoes hot straight from the slow cooker, scooping down to get both the cheesy top and the tender, brothy potatoes underneath in each serving.

For picky eaters, you can cut the sweet potatoes into smaller 1/4-inch dice so they cook softer and almost creamy, which many kids prefer. If your family likes a little sweetness, add 1 to 2 tablespoons of maple syrup or brown sugar along with the broth. For a smoky kick that my husband loves, sprinkle in 1/2 teaspoon smoked paprika with the salt. To keep it vegetarian, use vegetable broth instead of chicken broth. If you want it creamier, stir in 1/4 cup of sour cream or plain Greek yogurt right before adding the final layer of cheese. For extra protein, you can stir in 1 cup of drained and rinsed black beans or cooked diced ham during the last 30 minutes of cooking so they warm through without overcooking. Food safety tips: Always start with fresh, firm sweet potatoes—discard any that are moldy or have an off smell. Peel away any bruised or discolored spots. Make sure your slow cooker is set to LOW or HIGH as directed; do not use the WARM setting for cooking from raw, as it may not reach a safe temperature quickly enough. Leftovers should be cooled slightly, then stored in shallow containers in the refrigerator within 2 hours of cooking and eaten within 3 to 4 days. Reheat thoroughly until steaming hot before serving again.