AuthorMariaCategoryDairy-Free, Fall, Gluten-Free, Nut-Free, Side Dish, Vegan, Vegetarian, Winter
4 cups sweet potatoes (or butternut squash), peeled and cubed
2 tbsp avocado oil
1 tbsp maple syrup
¾ tsp ground cinnamon
½ tsp sea salt
¼ tsp black pepper
⅛ tsp ground cayenne pepper
1
Add sweet potatoes (or squash) to a small (I use a 3-quart) slow cooker. Toss with remaining ingredients. Cook on high for 3 hours. Use as a topping on a loaded salad or serve as a warm side dish. Enjoy!
Ingredients
4 cups sweet potatoes (or butternut squash), peeled and cubed
2 tbsp avocado oil
1 tbsp maple syrup
¾ tsp ground cinnamon
½ tsp sea salt
¼ tsp black pepper
⅛ tsp ground cayenne pepper
Directions
1
Add sweet potatoes (or squash) to a small (I use a 3-quart) slow cooker. Toss with remaining ingredients. Cook on high for 3 hours. Use as a topping on a loaded salad or serve as a warm side dish. Enjoy!
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