Description
Let the slow cooker do all the work for you this Thanksgiving with this quick and easy paleo sweet potato casserole! You won’t even miss the marshmallows!
Ingredients
- 2 pounds Sweet Potato, Peeled And Cut Into Large Chunks (about 3 Medium Sweet Potatoes)
- ½ cups Pecans
- ¼ cups Unsweetened Vanilla Almond Milk
- 6 Tablespoons Maple Syrup
- 2 Large Eggs
- 1-½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ¾ teaspoons Sea Salt
- ¼ teaspoons Ground Nutmeg
- Pinch Of Pepper
Preparation
Place sweet potato chunks 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 potatoes are fork-tender, about 20–30 minutes, depending how large you cut them.
Preheat oven to 375ºF and place pecans on a small baking sheet. Bake until golden brown and toasted, about 8–12 minutes. Watch them closely because they burn quickly! Roughly chop and set aside.
Once potatoes are cooked, drain and transfer to a 7-quart slow cooker. Add remaining ingredients (except pecans) and mash together until smooth and mixed, leaving a little bit of texture in the potatoes. Sprinkle the top with pecans.
Cook on 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 1/2 hours.
Devour.
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