Paleo Slow Cooker Sweet Potato Casserole

• 2 pounds Sweet Potato, Peeled And Cut Into Large Chunks (about 3 Medium Sweet Potatoes)
• 1/2 cups Pecans
• 1/4 cups Unsweetened Vanilla Almond Milk
• 6 Tablespoons Maple Syrup
• 2 Large Eggs
• 1-1/2 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 3/4 teaspoons Sea Salt
• 1/4 teaspoons Ground Nutmeg
• Pinch Of Pepper

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. Preheat oven to 375u0b0F 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. 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. 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. Devour.

sweet potato, pecans, ubc, maple syrup, eggs, cinnamon, vanilla, salt, ubc, pepper

Taken from tastykitchen.com/recipes/holidays/paleo-slow-cooker-sweet-potato-casserole/ (may not work)