Slow Cooker Mashed Sweet Potatoes

11/9/2017

This recipe is so many things: delicious, effortless, nutritious, colorful, and great for any meal. I made a big batch of these to have with grilled chicken for dinner, and then used the left overs with eggs and spinach the next morning.

When I opened up my pantry the other day, I remembered the lonely and giant bag of sweet potatoes I had bought from Costco.

It sat there unopened, all of them staring at me saying "Eat us now before we sprout and die ugly!" I thought, what on earth am I going to do with all of these?! I love you but sheesh, there is a small army of sweet potatoes here.

Then the answer became obvious, abandon all of them into a slow cooker (that was literally sitting on the next shelf up)!

I mean c'mon, there is nothing better than coming home after a long day and knowing your food is just sitting there, ready to get in your tummy after cooking all day.

The downfall of course, is it requires a little extra thought and prep time before you head out the door, so a recipe as simple as possible is always appreciated. Thus, the following:

Ingredients

5 Sweet Potatoes (duh)
Coconut Milk (1/2 cup)
Vegetable Stock (1/2 cup) (not pictured)
1 tbsp. Olive Oil (or) Coconut Oil
Cinnamon (2 tsp.)
Ground Ginger (1 tsp.)
Salt & Pepper (to taste)

For later:

Greek Yogurt (1/2 cup)

The potatoes that stared at me from the dark depths of the pantry.

Limited ingredients = quick and easy prep

Slice and abandon them for hours, worry free.

Directions

Set aside ~10-15 minutes before you start your day to prep this.

Rinse, peel, an slice the sweet potatoes into medallions.
Add your coconut milk, vegetable stock, oil, and spices. Cover with a lid and cook on high for 3 hours or low for 6 hours.
If possible, give it a little stir an hour in.
Once cooking time is up, the potatoes should be soft enough to mash together. Stir in greek yogurt and serve!