This time of year, there's nothing better than coming home to a houseful of yummy smells emanating from the slow cooker, especially when you have a houseful of kids clamoring to eat. Since we've all probably had our share of chili, here's a dish that's more than likely not in your repertoire. Brisket. It's one of the less tender cuts of beef that benefits from a long slow braise (or moist heat), making it a perfect candidate for the slow cooker. Here, it's coupled with sweet potatoes, which contrast perfectly with the smoky chipotle chile and ancho chile powder used to season the beef. Sweet potatoes are also, of course, super nutritious, providing heaps of beta-carotene, vitamin C and fiber and the phytochemical, lycopene.

And speaking of sweet potatoes, February is North Carolina Sweet Potato Month. Bet you didn't know that. Or that North Carolina produces 40 percent of the nation's sweet potatoes. To celebrate, the North Carolina Sweet Potato Commission is inviting cooks to enter the "Get Fresh with North Carolina Sweet Potatoes" recipe contest. We can't think of a better ingredient to tinker around with in the kitchen. Rules and information may be found at www.getfreshwithsweetpotatoes.com. Maybe you'll be the next sweet potato queen.

For the leanest brisket, ask for the "first" or "flat" cut, without an overly fatty flap lying on top. Trim off any surface fat; there's plenty left in the fibers to keep the meat moist. Pure chile powder is made with just ground chiles—no oregano or cumin in the mix. Look for it in the spice aisle or near the Southwestern foods.

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