This slow cooker mashed sweet potato recipe is sweet & spicy! Serve this unique spin on mashed sweet potatoes at your next holiday gathering.
I heard you like sweet potato recipes so Chris & Angie this one is for you:-) This is the perfect paleo, vegetarian (side dish to your next holiday gathering or family dinner. I serve this pretty much year-round in my household. You don’t have to use sweet potatoes. You can use white potatoes, pumpkin, or even butternut squash.
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. Or add more honey if you like it sweet. To make this vegan, omit the ghee and use maple syrup.
The sweet potatoes will be so tender when they’re done cooking that you can literally mash them with a fork. I used a fork at first but I wanted it a little smoother so I ran everything 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 you only need a fork.
- 2 lbs sweet potatoes, peeled & diced
- 1/4 cup honey (maple syrup for vegan)
- 1/4 cup almond milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1–2 chipotle chili in adobo sauce
- 2 tsps ghee (optional, omit for vegan)
- Add all ingredients to the slow cooker. Stir to mix well. Cook High 2-3, LOW 4-6 hours.
- Mash potatoes using preferred method (potato masher, hand mixer, etc).
I used a 3.5-quart slow cooker for this recipe. You can double or triple this recipe to feed a larger crowd.
I like to top mine with chopped pecans and cilantro.
This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/