Description
Transform humble sweet potatoes into a velvety, naturally sweet side dish with this effortless slow cooker recipe. By eliminating the stovetop boiling process, you create a rich and concentrated flavor profile that is perfect for busy weeknights or holiday feasts. Enhanced with warming cinnamon, a touch of maple syrup, and dairy-free butter, this wholesome mash is a crowd-pleasing, nutrient-dense comfort food that requires minimal hands-on effort, leaving you more time to enjoy your meal.
Ingredients
2 lbs sweet potatoes, peeled and cut into 2-inch cubes
1/4 cup water
1 tsp ground cinnamon
2 tbsp dairy-free butter
2 tbsp maple syrup
1 pinch salt to taste
Instructions
Place the cubed sweet potatoes into the slow cooker basin.
Add the 1/4 cup of water to the bottom of the slow cooker.
Cover and cook on high for 3 hours or on low for 5-6 hours, until the potatoes are fork-tender.
Drain any excess liquid if present, though there should be very little.
Add the dairy-free butter, ground cinnamon, maple syrup, and a pinch of salt directly into the slow cooker.
Use a potato masher or an electric hand mixer to blend the ingredients until you reach your desired level of smoothness.
Taste and adjust seasoning if necessary before serving warm.
Notes
Ensure you cut the potatoes into uniform 2-inch pieces to guarantee they finish cooking at the same time. You can customize the sweetness by adding a pinch of nutmeg or ground ginger for extra warmth. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 9g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg