Paleo 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!
Servings 6 -8 servings, as a side
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.