Description
A healthier version incorporating more vegetables. Recipe found in a Betty Crocker Slow Cooker magazine.
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Directions
Mix split peas, water, sherry, sweet potato, onion, garlic and salt in a 3 1/2 - 4 quart crockpot.
Cover and cook on low setting for 10-11 hours or until peas and vegetables are tender.
Stir in spinach, half and half and dill weed. Cover and cook on low heat setting for about 30 minutes or until spinach is wilted. Season with pepper. 8 servings.
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Ingredients
 2 cups dried split peas (1 pound), sorted and rinsed
6 cups water
1/2 cup dry sherry, if desired
1 large dark orange sweet potato, peeled and chopped (2 cups)
1 large onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 T. salt
3 cups firmly packed chopped fresh spinach leaves
1 cup fat-free half and half
2 T. chopped fresh dill weed
Freshly ground pepper to taste
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