Ingredients:

  • 2 lbs orange-fleshed sweet potatoes, scrubbed
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup

Instructions:

  1. Clean the sweet potatoes thoroughly with a scrubbing brush to remove all grit. For whole potatoes, prick the skins 3-4 times with a fork. For a casserole style, peel and dice into 2-inch uniform chunks. Toss the potatoes in a bowl with the oil and salt until evenly coated.
  2. Place the potatoes in the slow cooker. If cooking whole, avoid stacking them too deeply; if cooking chunks, spread them in a single layer. Secure the lid tightly and set to High for 6 hours.
  3. Carefully remove the potatoes using tongs. For whole potatoes, slice down the center and fluff the interior with a fork. For the casserole version, mash the chunks directly in the pot with the cinnamon and maple syrup until creamy.