I had read for a long time that baked potatoes could be made in the slow cooker, but I had never bothered to try. Or rather, I had never wanted to try. You see, baked potatoes alone are not a meal to me, and if I’m going to make a slow cooker dinner, I’m not going to put part of it in the slow cooker in the morning and then go through the work of making the non-slow-cooker part later. But breakfast sweet potatoes? That I could get behind.
Because I love breakfasts that start the night before.
And sweet potatoes, my friends, especially loaded breakfast sweet potatoes, make a fabulous breakfast.
Put it all together and you’ve got slow cooker loaded breakfast sweet potatoes.
Sweet potatoes are a healthy carbohydrate, they’re packed with vitamins, and they’re just plain delicious. Especially when you top them with cacao nibs, tahini, and chocolate hazelnut butter. Am I right?
Well, yes. I am. And if you don’t know it yet, this it the recipe you need to try.
I first made these for an especially chilly morning, and waking up to breakfast that was fully made and just needed a little bit of mashing and topping was truly delightful. I’m definitely a morning person, but that doesn’t mean I feel like spending the morning cooking and then cleaning up. I’m a fan of easy, overnight breakfasts that are ready for me when I want them, which is usually the very second I’m finished with the glass of hot lemon water I have every morning.
Also, did I mention these overnight breakfast sweet potatoes taste like dessert? It’s another one of those dessert-for-breakfast things, but without the loads of refined sugar, the bellyache, and the sugar crash. These potatoes will keep you going all morning. They also happen to be inherently vegan and gluten-free, which makes them a triple win or something.
To make them, you just need to pierce the potatoes and set them up in your Crock Pot or slow cooker the night before. In the morning, take them out, cut them up and mash them a bit (maybe with some coconut oil or butter if you eat butter) and then go crazy with the toppings. You can see some of my favorite toppings in the pictures and listed below, but feel free to use whatever makes you happy.
Because what is breakfast if it doesn’t make you happy?
Nothing, that’s what.
Easy overnight slow cooker breakfast sweet potatoes loaded with toppings.
- 1 medium-large sweet potato PER PERSON
- optional: coconut oil or butter for mashing
- topping ideas: tahini, peanut butter, chocolate hazelnut butter, cacao nibs, raisins, shredded coconut, goji berries, fresh fruit, chia seeds, nuts
The night before, wash your sweet potatoes and pierce them all over with a fork. Place them in the slow cooker and turn it on "low" for 8 hours OR "high" for 4 hours if your slow cooker has the ability to keep food warm for you after it's done cooking it.
In the morning, take the sweet potatoes out, slice them down the middle and mash them up a bit with a fork. Top with toppings of choice--see ingredients list for ideas.