Fiber-rich, and loaded with good carbs,
these sweet potatoes make this delicious
side dish one of those recipes you’ll feel
great about serving yourself and your
friends.
SLOW COOKER LOADED “BAKED” SWEET POTATOES
SERVES: 4
PREP TIME:
10 mins
COOK TIME: 3
hours 10 mins
Cooking sweet potatoes in the
slow cooker makes them extra
moist and sweet! Top with
black beans, corn, avocado,
spices, and smoky cashew
cream for an easy vegan and
gluten-free meal.
INGREDIENTS
For the sweet potatoes:
4 medium sweet potatoes
(about 7 ounces each)
½ cup canned black beans,
rinsed and drained
½ cup corn, fresh or frozen
⅓ cup canned tomato sauce
2 tbsp chopped scallions
½ tsp cumin
¼ tsp cayenne pepper
½ tsp kosher salt
1 avocado, chopped
2 tbsp chopped cilantro
INSTRUCTIONS
◆ WASH AND DRY SWEET
POTATOES. Place them in
slow cooker, cover, and cook
on high for 4 hours or low for
8 hours.
◆ IN A MEDIUM BOWL, COM-
BINE the black beans, corn,
tomato sauce, scallions,
cumin, cayenne, and salt.
◆ REMOVE THE POTATOES
FROM THE SLOW COOKER
AND CUT EACH LENGTHWISE
¾ THE WAY THROUGH. Pull
apart to create the opening
and gently mash flesh with a
fork. Divide the bean filling
among the potatoes and
gently mix it into the p