Dump raw spiralized sweet potatoes in the slow cooker with 3 more ingredients and your husband will be asking for seconds before dinner's even done

This little slow cooker number is what I reach for on those first bright days of spring, when the fields are still muddy but the sun finally has some warmth to it. Instead of fussing with roasting pans and a hot oven, you just tumble raw spiralized sweet potatoes into the slow cooker, splash in a bit of cream, add butter and herbs, and let it all melt together while you go about your day. It reminds me of the simple potato dishes my mother used to make on the farm, but with that pretty, curly look that feels a bit more modern. By the time the house smells like Sunday supper, everyone is wandering through the kitchen “just to check,” sneaking tastes and asking when it’ll be ready.

These creamy slow cooker sweet potatoes are lovely alongside roast chicken, ham, or a skillet of pork chops, and they fit right in with a simple green salad or some steamed green beans. Spoon them into a shallow bowl so all those orange spirals show, then top with a little extra fresh herb if you have it. They’re sturdy enough to sit on a buffet with other potluck favorites, and any leftovers reheat nicely next to scrambled eggs or a piece of leftover meat for an easy lunch.

Servings: 4

1 pound raw spiralized sweet potatoes (store-bought or freshly spiralized)

Lightly mist or butter the inside of a 4- to 6-quart slow cooker so the sweet potatoes don’t stick too much around the edges.

Place the raw spiralized sweet potatoes in an even layer on the bottom of the slow cooker, gently loosening any tight clumps so the curls are spread out a bit.

In a small bowl or measuring cup, whisk together the light cream or half-and-half, salt, and black pepper until the seasoning is evenly distributed.

Pour the seasoned cream evenly over the spiralized sweet potatoes in the slow cooker, trying to moisten as many of the curls as you can without stirring.

Scatter the small pieces of butter over the top of the sweet potatoes so they can melt down through the spirals as they cook.

Sprinkle the chopped fresh spring herbs over everything, reserving a pinch or two for garnish if you like. Do not stir; just let the layers sit as they are.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the sweet potato spirals are tender but still hold their shape and most of the liquid has thickened into a light sauce. Avoid opening the lid in the first 2 hours so you don’t lose heat and extend the cooking time.

Once the sweet potatoes are tender, gently toss them with a pair of tongs or two forks right in the slow cooker, just enough to coat the spirals with the creamy, buttery sauce without breaking them up too much.

Taste and adjust the seasoning with a little more salt and pepper if needed. Sprinkle with the remaining fresh herbs just before serving, and ladle the sweet potatoes into a warm serving dish or directly onto plates.

For a little extra richness, you can use heavy cream instead of light cream or half-and-half, though the dish will be heavier. If you prefer a lighter side, swap in whole milk and add an extra teaspoon of butter; just know the sauce will be a bit thinner. Any tender spring herbs will work: try tarragon with roast chicken, or a mix of parsley and dill with baked fish. A pinch of garlic powder or onion powder can be added to the cream for more savory depth, and a small handful of grated Parmesan stirred in at the end will make the sauce slightly cheesy. If you don’t have fresh herbs, use 1 to 1 1/2 teaspoons of dried Italian seasoning instead, crumbling it between your fingers as you sprinkle it on. To keep the spirals from turning mushy, don’t cook them on HIGH for long stretches, and avoid over-stirring. For food safety, keep raw sweet potatoes refrigerated until you’re ready to cook, and don’t leave them sitting out at room temperature for more than 2 hours before or after cooking. Make sure the slow cooker reaches and maintains a safe temperature by not overfilling it and by keeping the lid on during cooking. Leftovers should be cooled promptly, stored in a shallow container in the refrigerator, and eaten within 3 to 4 days, reheated until steaming hot before serving.