Paleo Healthy Sweet Potato Casserole in the Slow Cooker

Let the slow cooker do all the work for you this Thanksgiving with this quick and easy paleo healthy sweet potato casserole! You won’t even miss the marshmallows!

PIN Paleo Healthy Sweet Potato Casserole

On Thanksgiving, calories do NOT count, and there is ENDLESS ROOM in my stomach. You too?

The selection of yummies on the T-Day pretty much looked like this:

1. Turkey: obviously.

2. Easy gluten free stuffing: not gonna lie, my plate is about 3/4 stuffing. Why is it so tender, soft and delicious? I could eat it forever and always goodbye the end. I know you feel this way too.

3. Some kind of Brussels sprouts. Last year, I made my family these Maple Roasted Brussels Sprouts, Sweet Potatoes and Bacon.
4. Pumpkin: Easy paleo pecan pie pumpkin vegan cheesecake, no paleo pecan pie.

That’s pretty much it. I mean, besides mashed potatoes. AND SOMETIMES a couple cheddar gluten free biscuits or  scalloped sweet potatoes. But, this a rarity.

What I am trying to say, with a lot of words, is that there was no paleo healthy sweet potato CASSEROLE.

Why You Will LOVE This Recipe

• This sweet potato casserole is healthy while the classic casserole of the sweet potato variety is not very good for you.
• It is also stupid easy to make. you can make this in the slow cooker.
• It is creamy-crunchy, spicy, paleo and healthy.

INGREDIENTS

• 2 Lbs Sweet potato peeled and cut into large chunks (about 3 medium sweet potatoes)
• 1/2 Cup Pecans
• 6 Tbsp Maple Syrup
• 1/4 Cup Unsweetened vanilla almond milk
• 2 Large eggs
• 1 1/2 tsp Cinnamon
• 1 tsp Vanilla extract
• 3/4 tsp Sea salt
• 1/4 tsp Ground nutmeg
• Pinch of pepper

INSTRUCTIONS

• Place the sweet potato halves in a large pot and cover with about 1 inch of water. Add a generous pinch of salt
• Bring to a boil on medium-high heat, and let simmer until the potatoes are fork tender, about 20-30 minutes, depending how large you cut them.
• Preheat your oven to 375 degrees and place the pecans on a small baking sheet. Let bake until golden brown and toasted, about 8-12 minutes. Watch them closely, because they burn quickly! Roughly chop them and set aside.
• Once the potatoes are cooked, drain the water out and add the sweet potatoes into a 7 quart slow cooker.
• Add all the remaining ingredients (except the pecans) and mash together until smooth and mixed, leaving a little bit of texture in the potatoes.
• Sprinkle the top with the pecans.
• Cook on the high heat setting for 3-4 hours, depending on how hot your slow cooker runs. You want them to be creamy but not runny. Mine were perfect at 3.5 hours.
• DEVOUR.

Recipe

Paleo Sweet Potato Casserole in the Slow Cooker

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Serves: 6 -8 servings, as a side

Prep: 35 minutes minutes

Cook: 3 hours hours

Total: 3 hours hours 35 minutes minutes

Ingredients

• 2 Lbs Sweet potato peeled and cut into large chunks (about 3 medium sweet potatoes)
• 1/2 Cup Pecans
• 6 Tbsp Maple Syrup
• 1/4 Cup Unsweetened vanilla almond milk
• 2 Large eggs
• 1 1/2 tsp Cinnamon
• 1 tsp Vanilla extract
• 3/4 tsp Sea salt
• 1/4 tsp Ground nutmeg
• Pinch of pepper

Instructions

• Place the sweet potato halves in a large pot and cover with about 1 inch of water. Add a generous pinch of salt
• Bring to a boil on medium-high heat, and let simmer until the potatoes are fork tender, about 20-30 minutes, depending how large you cut them.
• Preheat your oven to 375 degrees and place the pecans on a small baking sheet. Let bake until golden brown and toasted, about 8-12 minutes. Watch them closely, because they burn quickly! Roughly chop them and set aside.
• Once the potatoes are cooked, drain the water out and add the sweet potatoes into a 7 quart slow cooker.
• Add all the remaining ingredients (except the pecans) and mash together until smooth and mixed, leaving a little bit of texture in the potatoes.
• Sprinkle the top with the pecans.
• Cook on the high heat setting for 3-4 hours, depending on how hot your slow cooker runs. You want them to be creamy but not runny. Mine were perfect at 3.5 hours.
• DEVOUR.

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Side Dish

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

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FOR THIS RECIPE, I RECOMMEND:

• 7 Quart Slow Cooker
• Large Pot
• Measuring Cup
• Maple syrup

WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 5. OLD POINTS: 4

(based off 8 servings)

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!

Want more healthy Thanksgiving sides?

Maple Roasted Sweet Potatoes with Curry

Sweet Potato Noodles and Apple Spinach Salad

Roasted Brussels Sprouts with Balsamic Reduction

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