Skinny Sweet Potato Casserole {Crock Pot}

This easy, clean eating, & gluten free slow cooker side dish has a healthy candied pecan topping. It's perfect for Thanksgiving or any fall meal that needs a vegetarian or vegan make ahead crockpot dish. You can never go wrong with simple and classic recipes such as this one! The addition of coconut sugar and dairy free plant based butter make this Paleo and Whole30 adaptable recipe the perfect fall comfort food!

Prep Time15

Cook Time5

Total Time5 15

Course: Crock Pot, Leftovers, Side Dish, Slow Cooker, Vegetarian

Cuisine: All American

Keyword: christmas, coconut sugar, crock pot, gluten free, holidays, slow cooker, sweet potatoes, thanksgiving, vegan, vegetarian

Servings: people

Calories: 180kcal

Cost: $7.00

Equipment

small crock pot

Ingredients

Potatoes

4 cups sweet potatoes, peeled & chopped into 1" pieces (3 medium-large sweet potatoes)
1/2 cup water
1 tsp vanilla extract
1/4 cup coconut sugar

Topping

1/4 cup coconut sugar
3 Tbsp butter, melted dairy free plant based (I use Earth Balance)
3 Tbsp Flour (I used our GLUTEN-FREE blend)
1/2 cup chopped pecans

Instructions

Lightly grease your 1.5qt crock-pot. Place peeled and chopped sweet potatoes along with the water in crock-pot and cover. Cook on high 3 hours.
Then mash the potatoes well or use an immersion blender to make it smooth. Mix in vanilla and sugar until combined.
In a separate bowl, mix together topping. Sprinkle over sweet potatoes and replace the lid. Cook on high another 2 hours.
Serve warm from the crock-pot or remove from base, cool, and put in fridge. Enjoy!

Notes

*To save you time preparing your holiday meal, cook the sweet potato portion, allow it to cool, remove from base, and store in the fridge a few days ahead of time. Then set the ceramic dish back into the base of the crock-pot, add pecan topping, and re-heat on HIGH for 2-3 hours or until pecans are candied and "set".

* Recipe adapted from the amazing Shawn at I Wash You Dry.

Nutrition

Calories: 180kcal