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Sweet Potatoes Awe-great-in

Great to make ahead and stay hot.

Mashed potatoes can be hard to keep warm!

Ingredients

  • 1 tablespoon butter, softened
  • 1 cup thinly sliced sweet onion
  • 2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
  • 1 tablespoon all-purpose coconut/almond flour
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup), divided
  • Cooking spray
  • 1/2 cup organic vegetable broth (I use Homemade Bone Broth)

1. Melt butter in a medium nonstick skillet over medium heat. Add onion; sauté 5 minutes or until lightly browned. Combine onion, sweet potato, next 4 ingredients (through pepper), and 1/4 cup cheese in a large bowl, tossing to coat with flour. Coat a 4-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Pour broth over potato mixture. Sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW for 4 hours or until potato is tender.

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