Make holiday cooking easier with this easy Slow Cooker Mashed Sweet Potatoes! This recipe can be doubled and is gluten free and dairy free.
The holidays are near, what’s on your menu? In my last post, I talked about how we’re finally cooking our own Thanksgiving and Christmas dinners at our home this year. And we’re opting for non-traditional fare, like alligator sausage, turkducken, and Chipotle Mashed Sweet Potatoes.
These Slow Cooker Chipotle Mashed Sweet Potatoes are perfect for the holidays: since these are made in a slow cooker, that means less hands-on time for you and more oven space or stove-top space for your other holiday menu items.
For the recipe, I cut the sweet potatoes in half so they would cook faster, but I ended up getting dark oxidation spots on my sweet potatoes. You can avoid this by leaving your sweet potatoes whole and cutting the ends off after they have cooked, it will just take a bit longer to cook the sweet potatoes.
One of our other holiday recipes I made was the Easy Dairy Free Chipotle Dip, which is super easy and delicious! Both the dip and these slow cooker mashed sweet potatoes are simple and easy for holiday entertaining.
If you’re curious about whether the Chipotle Tobasco is gluten free, check out their FAQ page for all the details. Some of their flavors are gluten free and some are not, so check their FAQ list to find out if your favorite Tabasco is allergy friendly (the Tobasco Original, Chipotle, and Green Jalapeno sauces are all gluten free).
Slow Cooker Chipotle Mashed Sweet Potatoes
- 5 sweet potatoes medium
- 1 cup water
- 3 Tablespoons Earth Balance Soy-Free Margarine or coconut oil
- 3 Tablespoons egg-free mayo garlic flavor (I used Garlic Just Mayo)*
- 1 teaspoon creole seasoning
- 1 to 2 Tablespoons Chipotle Tobasco (optional)
- Wash sweet potatoes and cut in half width-wise. Place in an 8-quart slow cooker with 1/2 inch water in the bottom (about 1 cup or so). Cutting the sweet potatoes in half means less cooking time, but you can keep them whole and cook them a bit longer to avoid dark spots from oxidation in your sweet potatoes.
- Cook on high for about 2-1/2 hours (longer if left whole) or until the sweet potatoes are tender and softened.
- Remove the sweet potatoes from the slow cooker and remove the peel. The skin should come off easily.
- Place the cooked and peeled sweet potatoes in a large bowl with the other ingredients and using a hand mixer, blend the sweet potatoes until everything is mixed well and there are no lumps.
- Serve immediately or return to the slow cooker on low setting to keep warm until your other dishes are finished cooking.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist