Slow cookers have so many benefits. In addition to the set-it-and-forget-it system, you can cook a variety of foods without heating up the oven (and invariably your whole house) or making a mess on the stovetop. I personally have zero patience when cooking. I want dishes to come together quickly or let me walk away from them. I’m certainly not leaving the house with the gas stove on and prefer not to leave with the oven on. With slow cookers, my mind is at ease! This recipe cooks up sweet potatoes on their own time, ready to mash when you are.
I prefer my sweet potatoes more savory so I tweaked the original recipe some. Feel free to add cinnamon and Splenda/stevia or other spices. Admittedly it’s rare my recipes don’t get some garlic powder or onion powder or something spicy thrown in! I have also added Dijon mustard to leftover mashed sweet potatoes, which was fantastic – get creative with the flavor profile!
Slow Cooker Mashed Sweet Potatoes http://www.nutritiouseats.com/slow-cooker-mashed-sweet-potatoes/
Place sweet potato chunks and almond milk in the slow cooker. Cover and turn to high for ~1½ hours or until tender. When tender, turn to warm until ready to beat. Add oil and seasonings, plus a bit more almond milk. Beat until smooth (add an additional splash of milk as needed).
I cooked up 3 medium sweet potatoes, 4-5 carb servings and had it in the fridge ready when I needed to add a carb to a meal or found another use for sweet potatoes. Super handy! Feast sweet, feast savory, and as always…FEAST ON!!!
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