Eight reasons to make this tonight:
- It’s delicious
- It’s easy
- It’s very frugal
- It’s made from real, whole ingredients
- It’s quick
- It’s mostly allergy-friendly
- It’s vegetarian and can be vegan
- It’s still delicious
{this is how they will look in the slow cooker before you serve them and mash them up}
For some of you, sweet potatoes for breakfast might be thinking a little too far outside the cereal box. But for fans of this little spud it’s a wonderful way to think. This easy breakfast cooks itself overnight and in the morning welcomes you with the warm syrupy sweetness of a breakfast just waiting for a sprinkle of cinnamon and a dab of butter.
Props to my mother-in-law for the recipe inspiration and my siblings-in-law for being the guinea pigs.
Slow Cooker Sweet Potatoes
Serves 4
INGREDIENTS:
- 2-3 pounds medium-sized sweet potatoes, peeled (If using organic, you can leave the peels on; just wash them thoroughly)
- 1/2 cup orange juice or water (enough to cover the bottom of the crockpot)
- Your choice of toppings:
- Butter
- Coconut oil
- Honey
- Maple syrup
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Chopped nuts
- Milk (or other dairy alternative)
DIRECTIONS:
- The night before you wish to serve this, place sweet potatoes in a 2-quart slow cooker and pour orange juice over them. If using larger sweet potatoes, cut them in half widthwise
- Plug in slow cooker, cover it with lid and turn it on low right before going to bed that night, or sometime late that evening
- Allow sweet potatoes to cook for 6-8 hours overnight, until they are very soft all the way through. Pierce one with a knife to check
- Scoop potatoes into bowls and top as desired or simply eat them plain. Use a spoon or fork to mash and stir everything together
{stirred in leftover almond meal from making almond milk}
Obviously, the toppings you use for your sweet potato mash are entirely up to you. I had leftover almond meal from making almond milk (that’s the stuff left in the mesh strainer after I pour the almond milk through it). Rather than throwing it away, I usually stir it into oatmeal – or in this case, into my sweet potatoes. It added some bulk, but didn’t really lend itself well to the flavor or texture. I honestly don’t know how much nutrients the nuts have left after making almond milk, but I figure it’s still food so I’m going to avoid throwing it out.
Now I know to save it for the oatmeal and let these sweet potatoes sing on their own.
WHAT ABOUT YOU?
Sweet potato fan or no?
Cheers,
P.S. For more recipe inspiration, visit Allergy-Free Wednesday and Fat Tuesday!
11 comments
1 ping
Athena
02/08/2012 at 8:54 AM (UTC -6)
I think this is a great idea for breakfast! I usually have about 10 minutes in the morning to throw breakfast together before having to commute to work, so this looks perfect! I’ve been meaning to do slow cooker oatmeal too. I don’t know why I keep forgetting. I’m going to have to use my crockpot for more than dinner and chicken stock. Time to think about breakfast from my crockpot.
Thanks for sharing!
Steph
02/08/2012 at 10:08 AM (UTC -6)
I pinned a recipe for crockpot breakfast casserole if you like that! The recipe looks great, and it’s adjustable to your preferences. (You can see stuff I’ve pinned by clicking on the red button with the “P” on it in the top right hand corner).
Tessa@The Domestic Diva
02/08/2012 at 11:27 AM (UTC -6)
LOVE sweet potatoes! LOVE my crockpot! And the two shall be as one….can’t wait!
Anne @ Quick and Easy Cheap and Healthy
02/08/2012 at 3:18 PM (UTC -6)
I love this! Will definitely have to try it.
Anne @ Quick and Easy Cheap and Healthy recently posted..How to Re-Use Old Food Containers {at Homemaker’s Challenge}
Rogene
02/08/2012 at 6:11 PM (UTC -6)
Yum! That looks so good! I like cinnamon and a little sprinkle of cayenne pepper on my sweet potatoes.
Steph
02/08/2012 at 11:20 PM (UTC -6)
What a great flavor combo! Maybe I’ll try that next time.
Veronica
02/08/2012 at 8:15 PM (UTC -6)
I love sweet potatoes, but have never had them for breakfast. I love that they cook overnight! I may be having a new breakfast tomorrow
Michelle @ The Willing Cook
02/10/2012 at 4:09 PM (UTC -6)
Nope, I don’t think I’ve ever had sweet potatoes for breakfast. I’m on a sweet potato quick these days though and I just got a new crockpot. I can’t wait to try them for breakfast. Thank you for sharing this recipe at Allergy-Free Wednesdays. We hope you’ll come back next week to link-up again.
Have a good weekend!
~AFW Hostesses
Susan
02/14/2012 at 1:19 PM (UTC -6)
This is right up my alley – can’t wait to try it!
Meagan
02/14/2012 at 4:13 PM (UTC -6)
This is a great idea. I am going to try it with other things besides sweet potatoes instead.
Mary
02/17/2012 at 2:47 PM (UTC -6)
We adore sweet potatoes and have been eating them frequently for breakfast, lunch and dinner. I’m going to try this soon! Thanks, Steph!
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04/10/2012 at 9:11 AM (UTC -6)
[...] Wednesday: Slow Cooker Sweet Potatoes and some pork chops with honey glaze [...]