3 large dark-orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separated into rings
1 1/2 teaspoons dried thyme leaves
1 quart (4 cups) apple juice
YIELD 6 servings
Sprinkle pork roast with 1/2 teaspoon of the salt and the pepper; place in 4- to 5-quart slow cooker. Place sweet potatoes around and on top of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon salt. Pour apple juice over onion.
Cover; cook on Low setting 6 to 8 hours.
With slotted spoon, remove vegetables from slow cooker; place on serving platter. Remove roast from slow cooker; place on cutting board. Cut roast into slices; place on platter. If desired, drizzle some of cooking liquid from slow cooker over vegetables and roast.