Paleo Slow Cooker Sweet Potato Casserole

1. 1

   Place sweet potato chunks in a large pot and cover with about 1 inch of water. Add a generous pinch of salt. Bring to a boil on medium-high heat and let simmer until potatoes are fork-tender, about 20-30 minutes, depending how large you cut them.

2. 2

   Preheat oven to 375u00b0F and place pecans on a small baking sheet. Bake until golden brown and toasted, about 8-12 minutes. Watch them closely because they burn quickly! Roughly chop and set aside.

3. 3

   Once potatoes are cooked, drain and transfer to a 7-quart slow cooker. Add remaining ingredients (except pecans) and mash together until smooth and mixed, leaving a little bit of texture in the potatoes. Sprinkle the top with pecans.

4. 4

   Cook on high heat setting for 3-4 hours, depending on how hot your slow cooker runs. You want them to be creamy but not runny. Mine were perfect at 3 1/2 hours.

5. 5

   Devour.

* Per serving · 4 servings · Values may vary.