Coconut Mashed Sweet Potatoes -Slow Cooker

These Coconut Mashed Sweet Potatoes are are one of those side dishes that's even better than expected! It has quickly become one of my favorite recipes for this holiday staple to date. The recipe I started with called for 10lbs of sweet potatoes... That's a crowd size for sure!!! I scaled it down to one large sweet potato, it weighed 1 1/4 lbs. I also changed it to a slow cooker version to free up stove and oven space for the holidays. And you have to love that serving from the Crock Pot helps keep side dishes hotter longer too. Oh, and while plenty sweet, it only calls for a Tblsp of maple syrup... This one's a keeper folks:@)

I used my 2 quart Crock Pot, I'm guessing 2 1/1 lbs of sweet potatoes would have fit with no problem.

As a side dish, my recipe below is easily enough for 3-4 people.

The ad:

Leftover coconut milk?

May I suggest Quick Coconut Chicken Curry or Arroz con Dulce (rice pudding)

I'll list what I did for the sweet potatoes below.

Slow Cooker Coconut Mashed Sweet Potatoes-adapted from Marcus Smuelsson ad in Food Network Magazine

1 1/4 lbs sweet potatoes, peel well, wash, 1/2" dice
1 tsp coconut oil
1 Tblsp maple syrup
1 Tblsp + more to desired consistency coconut milk
salt to taste

1. Add liner to Crock Pot if using, spray vessel if not-I used a liner.
2. Cover and cook sweet potatoes on high for two hours or until tender (every slow cooker is different).
3. Add coconut oil and maple syrup to potatoes, and gradually add coconut milk while mashing to desired consistency. I used a hand held potato masher.
4. Add salt to taste.

Eat well and have a happy day:@)

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