Slow Cooker Mashed Sweet Potatoes


SERVES 8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 4 Hours 30 Min

4-5 large sweet potatoes
1 cup water
1 cup butter, softened
1/4 cup honey
2 tbsp smoked paprika
2 tbsp celtic sea salt
1 tbsp fresh cracked pepper
1 tbsp garlic powder
1 tbsp red pepper flakes
1/2 cup chopped pecans or walnuts

Wash potatoes and stab each 4-6 times with a sharp knife to create steam vent holes.

Add water to slow cooker cover and cook 4 hours, until potatoes are soft.

In a small bowl, add butter , honey, and all herbs and spices (everything but the nuts), blend well to create compound butter. Cover with plastic wrap and leave in refrigerator. 
 
Remove potatoes and drain water. Wait until potatoes are cool enough to touch (but still very warm), and remove peels. They should slide right off when sweet potatoes are cooked. Add peeled sweet potatoes back to slow cooker.

Add 1/2 compound butter mix to potatoes and using a handheld mixer, whip potatoes and butter until soft, fluffy, and creamy.

Optional: Cook potatoes in slow cooker another 30 minutes to bring out the rich flavors from the compound butter even more!

Mix nuts into potatoes, serve, and top with pats of compound butter for extra-indulgent sweet potatoes your guests will love!
Recipe developed by Courtney O'Dell for The Slow Roasted Italian
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