The Slow Cooker Series: Sweet potato

Wednesday recipe day is back! After a brief hiatus over christmas where I ate everything in sight and only walked if it was to get more food.. i’m ready to get back into some delicious healthy recipes! Throughout January I’m going to be showing you all the things I make in my slow cooker so you can see how easy it is to create warming feasts full of whole foods without breaking the bank.

I love my slow cooker because it means dinner can be ready the minute you walk through the door, it’s perfect for soups and stews but you can also make a whole host of other goodies in there too!

Baked sweet potato

  • Oven: Wrap each potato in foil, in the oven these will take around 90 minutes to cook at 170 degrees, if you have the luxury of time in the house, this is well worth it!
  • Slow cooker: wash and scrub the sweet potatoes, do not dry them off as the moisture is needed in the slow cooker –  cook for 4 hours on a high heat or 7 hours at a low heat!

The savoury one

Baked potato and beans is such an old favourite and one I always had as a child so I decided to recreate! It’s much easier than you’d think to make baked beans and it’s so worth it, I added a kick of chilli to mine but you can sub in or out anything you fancy.



  • 1 red onion, finely chopped
  • Half a red chilli, seeds removed and finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tin of haricot beans, drained
  • 1 tin of chopped tomatoes
  • 1 tsp chilli paste (I used Gran Luchito which you can pick up in Sainsburys!)
  • Salt and Pepper
  1. Saute the red onion in a little coconut oil for around 5 minutes on a low heat until slightly softened, then add the chilli and garlic and cook for a further 3 minutes
  2. Add the chilli paste along with the beans, chopped tomatoes and seasoning
  3. Cover the pan and cook on a low heat for half an hour
  4. Remove the lid and reduce down for a further 15 minutes or until the sauce has thickened to your likening!


The sweet one

This might seem like a strange topping but I promise it’s delicious, the sweetness of the potato works perfectly with the nut butter and makes for a perfect breakfast or dessert on a cold day! Unlike other desserts however, this is full of goodness so won’t leave you with a huge sugar crash.


  • 1 tbsp nut butter of choice (I went for Pip n Nut coconut almond butter)
  • Half a banana, sliced
  • 1 tsp chia seeds


What would you top your sweet potato with?

Let me know if you recreate anything! Please head over and follow me on Instagram, Twitter or Facebook.

J x


3 thoughts on “The Slow Cooker Series: Sweet potato

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