This casserole is made in the slow cooker, making it simple to prepare during the busy holidays. Let the slow cooker do all the work through the day while you prepare your other dishes or make it further ahead of time. The casserole is also Paleo and does not contain the sugar that is commonly found in sweet potato casseroles.
- 6 sweet potatoes, cleaned and cut into large cubes
- 2 apples, peeled and cut into cubes
- ²⁄3 cup apple cider; fresh, not pasteurized
- ½ cup crushed pecans
- 2 tablespoons butter
- 1 teaspoon cinnamon
Place the sweet potatoes and apples in a large slow cooker.
Pour in the cider and turn the heat on low. Cover and cook for about 8 hours. When done, stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid will have been absorbed or evaporated but if not cook an additional 45 minutes with the cover off.
Preheat oven to 350° F.
Place the mixture in a food processor or blender and mix until it has the consistency of mashed potatoes.
Pour sweet potatoes into a casserole dish. In a separate bowl, mix the pecans, butter and cinnamon. Sprinkle the topping on the sweet potatoes. Bake at 350° F for 10 minutes.
Nutrition Analysis: 150 cal, 6 g fat, 5 mg chol, 45 mg sodium, 23 g carbs, 3 g fiber, 8 g sugar, 2 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.