Healthy Crock Pot Sweet Potato Casserole
Rich and delicious healthy sweet potato casserole made easy in your slow cooker for ease of preparation and to save oven space! This dairy-free, refined sugar-free recipe is so flavorful and perfectly sweet!
Servings: 12 Servings
Calories: 490kcal
Ingredients
Sweet Potato Casserole:
- 5 lbs sweet potatoes peeled and chopped*
- 1 (15-oz) can full-fat coconut milk
- 2 large eggs
- ½ cup pure maple syrup**
- 2 tsp pure vanilla extract
- 1 tsp sea salt
- 1 tsp ground cinnamon
Topping:
- ½ cup coconut sugar***
- ½ cup gluten-free all-purpose flour****
- ½ cup melted coconut oil or butter
- 1 cup raw pecans chopped
- ½ tsp ground cinnamon
- ½ tsp sea salt
Instructions
- Peel and chop the sweet potatoes into 1 to 2-inch chunks and transfer the diced sweet potatoes to your slow cooker. Pour in the coconut milk and secure the lid on the crock pot.
- Slow cook on High for 3 to 4 hours, until potatoes are very soft.
- Remove the lid of the crock pot and use a potato masher to mash the crockpot sweet potatoes potatoes and coconut milk together until they reach your desired level of creaminess. It will seem like there is too much coconut milk at first, but don’t worry - it will absorb into the potatoes.
- Note: if you want this part of the process to go faster, you can boil the chopped potatoes in water for 20 to 30 minutes or until they are very tender. You can also make roasted sweet potatoes if you prefer. Mash them up in your crock pot with the coconut milk and proceed with the rest of the recipe.
- Beat two eggs in a small bowl.
- Mix the beaten eggs, maple syrup, vanilla extract, salt, and cinnamon in with the mashed sweet potatoes.
- Mix the pecan topping ingredients in a large bowl until well-combined.
- Spread the topping on top of the sweet potatoes and slow cook on High for another 2 hours.
- Serve immediately with your main entrée and other side dishes, or store in the refrigerator for up to 5 days.
Video
Notes
*5 pounds of sweet potatoes is about 5 large sweet potatoes. For the best result, weigh the potatoes at the grocery store to be sure you have the right amount.
**You can replace the pure maple syrup with honey or brown sugar. Use up to 1 cup for a sweeter casserole.
***Use brown sugar or maple sugar instead of coconut sugar if you’d like.
****Replace the gluten-free flour blend with regular all-purpose flour if you would like. For a grain-free option, replace the topping ingredients with 1 ½ cups almond flour, 1 cup pecans, 3 tablespoons pure maple syrup, 3 tablespoons melted coconut oil and 1 teaspoon of ground cinnamon.
Sweet potato casserole always tastes better the next day and several days following preparation. For this reason, I recommend making it at least one day before you serve it for the absolute best result. If you don’t have time for this, no worries. It will still turn out great!
How to Reheat Sweet Potato Casserole in the Crock Pot:
If you make this recipe in advance, store the ceramic portion holding the casserole in your refrigerator with the lid on top.
When you're ready to reheat the casserole, place it back inside the heating element, and reheat on High for 1.5 to 2 hours. You can also keep the slow cooker on low heat for several hours throughout the day of your feast.
Store any leftovers in an airtight container in your refrigerator for up to 5 days.
Nutrition
Serving: 1(of 12) | Calories: 490kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Fiber: 6g | Sugar: 30g