Simple Sweet Potatoes – Slow Cooker Style

Sweet potatoes have been my food savior.  They have been my “treat” for the last 30+ days.  I have been on a pretty strict Paleo Autoimmune Digestive eating plan in which I have been able to eat “limited” types of foods and while limited, I honestly have still been able a large variety of foods.  I have also been using my slow cooker a lot and getting creative.  I’ve shared some other recipes on the blog.

What was included in my eating plan?  Well, meat, fish, winter squashes, sweet potatoes, root vegetables and healthy fats (I mostly eat coconut oil, coconut butter and avocado as my healthy fats).

What couldn’t I eat?  Well, I like to look at what I CAN eat – positive focus; however, I couldn’t eat/consume eggs, grains, gluten, dairy, nuts, seeds, chocolate, legumes, sugar, coffee, caffeine and anything processed or with artificial flavors, sweeteners, etc.

Back to what I could eat!  SWEET POTATOES!  I have been getting mine from Trader Joe’s and lately they have been super tiny “spuds” and I love it!  The best way to cook them, in my opinion, is in the slow cooker. They come out perfectly soft, warm and mash easily.  I like to top them with a little (sometimes a lot) coconut oil, coconut butter, cinnamon and Himalayan pink salt.  This was my treat on Thanksgiving, now mostly nightly.

Have you made sweet potatoes in the slow cooker?  It’s the simplest process ever.  Do it tonight.  If you don’t have a slow cooker, invest in one now.  It will be well worth your investment.  I make these a couple times a week.

Simple Sweet Potatoes – Slow Cooker

Naturalita Ingredients

• 6-8 small organic sweet potatoes, washed and dried
• Aluminum foil

Create it Naturally

1. Cover washed sweet potatoes with foil.  (You can poke holes in them with a fork before covering.  I honestly am not sure how this helps, but we did this as kids, so it is one of those crazy habits.)  If they are super small, I usually put 2 potatoes in one foil packet.
2. Put sweet potato foil packets in slow cooker.
3. Cook for 6 hours on low.
4. Take out sweet potato “packets” from the foil packet, put one in a bowl while it is warm and add coconut oil, cinnamon and Himalayan pink salt to it.
5. Enjoy your Naturalita nourishing treat!

I use a portion control system where sweet potatoes are considered a “yellow” so per my individual portions for my personal allotment, I get 2 “yellow” containers each day. Lately, these have been “filled” with sweet potatoes from the slow cooker.  Perfect addition to a fall/winter meal or a little treat.

Would you make these?

Do you like to eat sweet potatoes with the skin ON or OFF?  (I ALWAYS eat the skins!  Nature’s little Naturalita friendly packets.)

How do you eat your sweet potatoes?  Please leave a comment.