Scrub your sweet potatoes and place on foil. I can easily fit six, if needed, in my slow cooker if I am not cooking anything else in it at the same time. But, cook however many up to that number that you need.
Cut them in half almost all the way to the bottom of the potato. Salt and pepper the inside.
Next, make a cinnamon and honey compound butter. In a small bowl, combine the following:
A stick of softened butter
2 tablespoons of honey
1 tablespoon of cinnamon
A pinch of fresh nutmeg (optional)
A pinch of salt
Mix well and place a spoonful of butter mixture into the slit of each potato. Reserve any remaining for topping after cooking.
Wrap each individually tightly in foil and seal well. Cook on high in slow cooker for 4 hours or on low for 5 – 6 hours.
Serve with remaining compound butter.