Slow Cooker Sweet Potato Casserole with Toasted Coconut-Pecan Topping
 
Prep time
Cook time
Total time
 
Dana:
Serves: 8+ servings
Ingredients
  • 6 sweet potatoes, washed, peeled, and cut into chunks (about 3-4 pounds)
  • ½ cup full-fat coconut milk
  • ¼ cup maple syrup
  • 2 Tbsp ghee
  • 2 eggs (optional)
  • 1 tsp vanilla extract
  • 1 tsp Cinnamon
  • ½ tsp ginger
  • ¼ tsp Nutmeg
  • 1 ½ tsp sea salt
For the Topping
  • 1 cup unsweetened coconut flakes
  • 1 cup pecans, chopped coarsely
  • 2 Tbsp ghee, melted
  • 1 Tbsp coconut sugar
  • 1 tsp cinnamon
  • ½ tsp sea salt
Directions
  1. Put all the cut sweet potatoes in the slow cooker - cover and cook on high for 3 hours, or low for 6 hours.
  2. When the potatoes are done (they will be very soft), mash them right in the slow cooker with a potato masher. Stir in the coconut milk, maple syrup, ghee, eggs, spices, vanilla, and sea salt.
  3. Preheat the oven to 400.
  4. While the oven is heating up, make the topping. Combine all the ingredients in a small bowl.
  5. Transfer the sweet potato mixture to a oven-safe baking dish (I used an 8x8 casserole dish) and distribute the topping evenly.
  6. Pop it in the oven and bake for about 5-10 minutes, until the topping begins to brown. Serve warm!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-slow-cooker-sweet-potato-casserole-with-toasted-coconut-pecan-topping/