Finding balance with food, movement, and community for my (dairy-free) family.


Friday, March 30, 2012

Maple Pecan Slow-cooker Sweet Potatoes: Simple and Sweet

We have been enjoying these sweet potatoes since I first tried them at Thanksgiving.  With Easter falling early this year, I think they'll fit nicely on the menu.

The light sweetness of the maple syrup works nicely with the natural sweetness of the potatoes.

Maple Pecan Sweet Potatoes

2 lbs sweet potatoes
1/4 cup maple syrup
2 Tablespoons unsweetened shredded coconut
2 Tablespoons pecans, chopped
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon coconut oil, melted


  • Peel and cube sweet potatoes (3/4 inch cubes).
  • Place sweet potatoes in a slow cooker.  
  • In a small bowl, combine remaining ingredients and sprinkle over the top of the sweet potatoes.
  • Cover and cook on low for 5-6 hours, until potatoes are tender.  
  • Remove lid; let rest 10 minutes; then gently stir to coat potatoes evenly (the goodies tend to sink to the bottom of the crock pot).  

This recipe is a huge hit with my kids--and even my husband who, accustomed to sweet potatoes drowning in brown sugar and smothered in marshmallows, doesn't have much use for this vegetable.  Making these in a slow-cooker is great for holiday dinners as it means one less dish competing for attention and oven space.

This post was shared at Friday Food Flicks.

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