Chris & Angie this recipe is for you:-) Sweet and spicy. This slow cooker sweet potato recipe is my paleo, healthy take on the classic mashed potatoes side dish.
I got the inspiration for this recipe from my sister’s The Best of Cooking Light cookbook. It’s a funny story how the cookbook came into my possession. Long story short, I borrowed it from my sister a few months ago. The next time she came to my house she ‘borrowed’ it back. So of course the next time I stopped by her house (when she not there), I re-borrowed the book. Ever since then I’ve been hiding it when I know she is coming over. Yes I just busted myself out but she’s still not getting the cookbook back:-) I say this was inspired by Cooking Light because I believe I changed it enough to call it my own. There are only 7 ingredients and I changed 4 of them.
As with most slow cooker recipes, this is super easy to make. If you like more heat, I don’t recommend adding another chile but rather more adobo sauce. Be careful though, it can get really spicy very fast. If you end up add too much sauce, just add a little more honey to balance it out.
The sweet potatoes will be so tender when it’s done cooking that you can literally mash it with a fork. I used a fork at first but I wanted it a little smoother so I ran it through a food processor to get the right consistency. You don’t need to do that though. If you like your mashed sweet potatoes a little lumpy then using a fork will do just fine.
- 1 lb sweet potatoes, peeled & diced
- 2 tbsp honey
- 2 tbsp almond milk
- 1 tsp ghee
- ¼ tsp salt
- ⅛ tsp pepper
- 1 can chipotle chiles in adobo sauce
- Remove 1 chile and 1½ tsp adobo sauce from the can. Cut chile in half lengthwise and mince.
- Add chile, adobo sauce, and all other ingredients to the slow cooker.
- Cook High 2-3 hours.
- Mash potatoes using preferred method (potato masher, hand mixer, etc)