12 oz bulk pork sausage, thawed if frozen
2 large leeks, sliced (about 2 cups)
1 teaspoon dried thyme leaves
3 lb dark orange sweet potatoes, peeled, cut into 1/4-inch slices (8 cups)
1 cup freshly shredded Parmesan cheese
1/4 cup apple juice or chicken broth


Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme.
In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese.
Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.