Allergen free slow cooker sweet potatoes

I host Easter dinner each year for between 12 and 20 people and I love it. I enjoy entertaining and preparing a big sit down dinner for my family. The most difficult part for me has always been timing all of the food to be ready at the same time and a lack of oven space. But over the years I’ve learned to work out the kinks and roll with the punches. When things get too hectic in the kitchen (which is where everyone gathers, no matter how many times I try to kick them out!) I send the men and kids out to hunt for Easter eggs and when my oven broke one year we fired up the grill! One big help has been preparing one dish in the crock pot to free up some oven space. A few years ago I found this sweet potato recipe and I’ve been able to adapt it to be JT friendly. It’s so yummy!!

Allergen free Slow Cooker Sweet Potatoes

6  medium (2 pounds) sweet potatoes or yams, peeled and cut into into 1/2-inch chunks      

1 1/2 cups applesauce                                            

2/3 cup packed brown sugar                                             

3 tablespoons dairy and soy free butter or margarine, melted  (we usually use smart balance with flax, this year I will try the new olivio coconut oil spread)                                           

1 teaspoon ground cinnamon                                             

1/2 cup dried cranberries

 

Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients and spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender. I usually start them first thing in the morning and they are ready for our 2 pm dinner. This recipe can be doubled or tripled if you have a larger slow cooker.

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One response

  1. This sounds great! I don’t have sweet potatoes on my menu for Easter, however, just found out we’re having company so I may just add this into my Easter meal!

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