Combine all ingredients in the slow cooker, cover and cook on low 2 to 2 1/2 hours, or until desired consistency is reached.: The kitchen will fill with a warm, spicy aroma as the steel cut oats and sweet potato marry with the milk and water , a sign that starches are releasing and thickening the liquid. You should hear a gentle simmer but no violent bubbling, and you will see the surface occasionally ripple. Visually, the oats will swell and the mixture will move from watery to a thick, porridge like strand that clings to the spoon. This slow, gentle heat is why the texture is creamy rather than gluey, because the starches have time to hydrate evenly. If you smell a faint toasted note, that means the oats are near done. A common error is lifting the lid too often, which lets heat escape and lengthens cooking time. If it seems too thick at the end, stir in a splash of milk to loosen it and reheat briefly.
If desired, add diced nuts and raisins.: As you add crunchy or chewy toppings, the play of textures becomes more interesting, with the contrast between soft, warm porridge and crisp nuts or plump raisins . You will hear a satisfying crack when the nuts hit the warm surface, and the aroma of toasted nuts will mingle with the spices. Adding toppings at the end preserves their texture, which is why I recommend it rather than cooking them in. One pitfall is adding delicate dried fruit too early, which will become overly plump and lose bite; add them at the end or just before serving for best results.
STOVETOP METHOD: Add all ingredients to a medium saucepan, bring to a boil, reduce heat to a simmer and cook approximately 20 - 25 minutes, or until desired consistency has been reached.: Add all ingredients to a medium saucepan, bring to a boil, reduce heat to a simmer and cook approximately 20 to 25 minutes, or until desired consistency has been reached. : On the stovetop you should hear a lively boil that quickly settles to a gentle simmer, with small bubbles forming around the edge. Visually, the oats will swell and thicken the liquid after about 15 minutes, and aroma will shift to a toasty, spiced scent. Stirring occasionally prevents sticking and ensures even cooking, but avoid constant stirring which can make the porridge gluey by releasing too much starch. If the mixture thickens too fast, lower the heat and add a little extra water or milk . A common mistake is leaving the pan unattended, which can lead to scorching on the bottom. Use a heavy bottomed pan to distribute heat more evenly and listen for a gentle simmer for consistent texture.
