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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Vegetarian

    Slow Cooker Sweet Potato Casserole

    By Min On November 17, 2014, Updated March 28, 2020

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    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. 

    Slow Cooker Dairy-Free Sweet Potato Casserole

     

    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 ;).

     

    Slow Cooker Dairy-Free Sweet Potato Casserole

     

    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!
    Slow Cooker Dairy-Free Sweet Potato Casserole-3

    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!

    Slow Cooker Dairy-Free Sweet Potato Casserole-3

    Slow Cooker Sweet Potato Casserole

    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 5 hours
    Total Time: 5 hours 5 minutes
    Servings: 6 -8
    Author: Min | MJ and Hungryman

    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

    adapted from I Wash You Dry

    Nutrition

    Calories: 324kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 70mg | Fiber: 4g | Sugar: 37g
    Course gluten free, Side Dish, Thanksgiving, vegetarian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

     

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. KATHARINE SCOTT says

      November 28, 2015 at 2:42 pm

      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.

      Reply
    2. KATHARINE SCOTT says

      November 18, 2015 at 10:53 am

      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

      Reply
      • Min says

        November 28, 2015 at 8:30 am

        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.

        Reply
    3. Sheila says

      September 06, 2015 at 2:36 pm

      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.

      Reply
      • Min says

        September 07, 2015 at 7:21 pm

        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! 😉

        Reply
    4. Sonali- The Foodie Physician says

      November 25, 2014 at 2:24 pm

      Whoa! This looks crazy good! Have a great Thanksgiving Min 🙂

      Reply
    5. Kara @ The Foodie Dietitian says

      November 25, 2014 at 11:29 am

      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?

      Reply
      • Min says

        November 25, 2014 at 12:31 pm

        Yay! Can't wait for you to try! I just used SoDelicious unsweetened coconut milk 😉

        Reply
    6. rachel says

      November 24, 2014 at 6:39 pm

      this looks to die for! yum!

      Reply
    7. Julia says

      November 22, 2014 at 8:15 pm

      What a great idea to use the slow cooker! Love the pecans too!

      Reply
    8. EA-The Spicy RD says

      November 19, 2014 at 9:00 pm

      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

      Reply
    9. Dietitian Jess says

      November 19, 2014 at 6:49 am

      Yessss! This is genius for making Thanksgiving a little easier 🙂

      Reply
    10. ellie | fit for the soul says

      November 19, 2014 at 1:30 am

      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. 😉

      Reply
    11. Kari @ bite-sized thoughts says

      November 18, 2014 at 3:07 am

      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!

      Reply
    12. Sarah @ SnixyKitchen says

      November 17, 2014 at 10:35 pm

      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!

      Reply
    13. Rachael@AnAvocadoADay says

      November 17, 2014 at 6:52 pm

      I think I want to have Thanksgiving at your house! Hate that the hubs has to work!

      Reply
      • Min says

        November 17, 2014 at 9:41 pm

        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

        Reply
    14. Trisha says

      November 17, 2014 at 3:17 pm

      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!

      Reply
      • Min says

        November 17, 2014 at 9:35 pm

        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 😉

        Reply
    15. Thalia @ butter and brioche says

      November 17, 2014 at 3:08 pm

      I have never tried sweet potato in a dessert before, definitely curious to know what it tastes like - this looks delicious!

      Reply
    16. Lisa @ Healthy Nibbles & Bits says

      November 17, 2014 at 12:51 pm

      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!

      Reply
      • Min says

        November 17, 2014 at 9:27 pm

        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 🙁

        Reply
    17. Anne says

      November 17, 2014 at 10:07 am

      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).

      Reply
      • Min says

        November 17, 2014 at 9:23 pm

        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

        Reply
    18. Liz - Meal Makeover Mom says

      November 17, 2014 at 8:48 am

      This is the coolest recipe ever. So easy and so delicious! Pinning NOW!!

      Reply
    19. Jeanette | Jeanette's Healthy Living says

      November 17, 2014 at 8:25 am

      Great idea using almond flour in your topping - perfect for Thanksgiving!

      Reply
    20. Rebecca @ Strength and Sunshine says

      November 17, 2014 at 7:41 am

      Yum! Thanksgiving is not complete without the sweet potatoes!

      Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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