Free up some oven space by trying this simplified version of a Thanksgiving classic - slow cooker sweet potato casserole Set it and forget it! The orange zest adds a lovely freshness that complements beautifully the warm, rich flavors of cinnamon and maple syrup.
The Hungryman will be working on Thanksgiving Day this year, and since I'll be heading down to Houston to spend the day with my family, I've been trying to delight him with dishes that are synonymous with the holiday in hopes that he won't feel like he's missing out. But I know better. He is sad, and so am I. I've made a vegetarian cauliflower cornbread dressing and a vegan miso green bean casserole which were both huge hits! His positive reactions completely threw me off guard as he is one meat-loving man. I'm not complaining, though ;).
What's the weather been like in your area? Here in Austin, it rained all weekend (well more like drizzles..the annoying kind) with temperatures in the 30s!!! So feeling lazy, I once again put my trusty ol' slow cooker to work. I didn't plan on taking photos since the lighting was definitely not on my side. But after that initial bite, I couldn't resist the urge to share this recipe with you guys.
Normally when I make sweet potato casserole, I have to either a) roast the sweet potatoes in the oven, b) steam them, or c) boil and mash them. Well here, all you have to do is peel and chop them into chunks, pour in some coconut milk, set the slow cooker on high for 3 hours, and walk away. You can then easily mash and add in the rest of the ingredients. Super simple!
With the addition of orange zest, cinnamon, nutmeg, maple syrup and a crunchy pecan topping, this lightened up spin on a beloved side dish is sure to make your family and/or guests happy!
Ingredients
- 4-5 medium sweet potatoes
- 2 cups unsweetened coconut milk
- 2 eggs beaten
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon orange zest
- Topping
- ¾ cup chopped pecans
- ½ cup brown sugar
- ¼ cup almond flour
- 2 tablespoons butter melted
Instructions
- Peel sweet potatoes and roughly chop into cubes. Place chunks into crock pot and pour in coconut milk.
- Cover and cook on HIGH for 3 hours, or until sweet potatoes are soft enough to mash.
- Using a potato masher, mash the potatoes to your desired consistency.
- Add the rest of the ingredients (minus the topping) into the crockpot and mix well.
- In a separate bowl, combine the topping ingredients and stir to coat pecans. Sprinkle over the mashed sweet potatoes, replace the lid, and continue to cook on high for 2 more hours.
- Serve warm right out of the crock pot.
Notes
Nutrition
KATHARINE SCOTT says
Thank you, Min. We use sweet potatoes all year long, so getting your reply after Thanksgiving is no problem. I'll let you know how these substitutions work out. Have a great day.
Katharine - Irving, TX.
KATHARINE SCOTT says
We do not care for coconut so I would rather not use the coconut milk. Can I substitute condensed milk? Also, I don't have almond flour in my pantry. Can I use regular flour?
This recipe looks delicious and I'm anxious to try it using the my slow-cooker.
Thank you,
Katharine - Irving, Texas
Min says
HI Kathraine! So sorry for the late reply! Hope you had a blessed Thanksgiving. I've never tried your substitutions but I'd imagine they'd work. The result may be creamier so perhaps you may need to use less of each.
Sheila says
I don't have a slow cooker. I'm planning to use my oven. Any suggestions as to the temperature and time. Electricity is so expensive here in Mexico so I like to use my gas stove. Thanks.
Min says
Hi Sheila! I actually haven't tried making this recipe in the oven, but here's what I suggest: bake the potatoes (peeled and cubed) at 400F for about 45 minutes or until tender. If you have a food processor, puree the potatoes or you can mash them by hand. Start with 1 cup of coconut milk (this may be enough since the potatoes are already softened vs. the original recipe) and add more if necessary. Add in rest of the ingredients up to toppings. Scoop the mixture into a baking dish, spread evenly, pour the crumble on top and bake for about 20-25 minutes at 375F. Hope this helps! 😉
Sonali- The Foodie Physician says
Whoa! This looks crazy good! Have a great Thanksgiving Min 🙂
Kara @ The Foodie Dietitian says
Thinking about making this recipe for Thanksgiving! It's been on my mind since you posted it. 🙂 Did you use full fat canned coconut milk or coconut milk beverage?
Min says
Yay! Can't wait for you to try! I just used SoDelicious unsweetened coconut milk 😉
rachel says
this looks to die for! yum!
Julia says
What a great idea to use the slow cooker! Love the pecans too!
EA-The Spicy RD says
So glad you decided to share this recipe with us Min-it looks scrumptious! Sorry to hear about the cold weather & rain you've been having 🙁 I hope you won't hate me for saying this, but this time of year is my absolute favorite in San Diego, because we have crystal clear blue skies and temps in the low 70s during the day, but it's finally getting a little bit cooler and crisper in the mornings and at night. Sending some blue skies and sunshine your way! xoxo
Dietitian Jess says
Yessss! This is genius for making Thanksgiving a little easier 🙂
ellie | fit for the soul says
I can't believe how simple but beautiful this looks! The best part is that it's wholesome, but it looks so rich, and the topping reminds me of PAHTT!!! Which totally wouldn't be a bad idea either. 😉
Kari @ bite-sized thoughts says
I'm sorry you have to spend Thanksgiving apart - and even sorrier that The Hungryman is working. This looks like a great way to try and make up for it though. Yum!
Sarah @ SnixyKitchen says
Aw - so sad that Hungryman will be hungry on Thanksgiving! You are such a good wife getting him nice and fed in time for the holidays. Even though you'll be apart, I hope you have a great time with your Princess sister;) and the rest of your family! I LOVE the pecan topping on these sweet potatoes - the crunch feels like decadent streusel, but healthy!
Rachael@AnAvocadoADay says
I think I want to have Thanksgiving at your house! Hate that the hubs has to work!
Min says
Haha but I wanted to go over to your house! 😉 Oh your husband has to work too? It's just terrible, isn't it? sigh...virtual hug
Trisha says
It's been rainy and cold and gross here too. I feel like cuddling up on the couch with a blanket and a bowl of something warm and yummy, like this sweet potato dish! I love how easy it it!
Min says
Haha that's pretty much how I've been feeling all week! I sure hope you give this a try! So easy you won't have to leave your blanket for too long 😉
Thalia @ butter and brioche says
I have never tried sweet potato in a dessert before, definitely curious to know what it tastes like - this looks delicious!
Lisa @ Healthy Nibbles & Bits says
Aw, so sorry that the Hungryman won't be spending Thanksgiving with you all! I hope you make some of this delicious casserole before you go!
Min says
I know me too...and yes, I def plan on making sure he gets to enjoy a home-cooked thanksgiving meal with all the fixings. It just saddens me to imagine him eating all by his lonesome 🙁
Anne says
Wow, this looks good! I joined a CSA and have some lovely sweet potatoes to try this with! Miss you tons, have fun in Houston (we're staying up here for Thanksgiving).
Min says
Aww Anne! Miss you so much!! Do you know when you'll be visiting Houston? You MUST let me know when you do K? I still have to take you to the rice cake store and many other places ;). Hope you are enjoying all the CSA goodies so far
Liz - Meal Makeover Mom says
This is the coolest recipe ever. So easy and so delicious! Pinning NOW!!
Jeanette | Jeanette's Healthy Living says
Great idea using almond flour in your topping - perfect for Thanksgiving!
Rebecca @ Strength and Sunshine says
Yum! Thanksgiving is not complete without the sweet potatoes!