SLOW COOKER SWEET POTATOES WITH SPINACH AND MUSHROOMS by allergy cooking my way

SLOW COOKER SWEET POTATO, SPINACH & MUSHROOMS

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

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Be prepared, and make these early for dinner. Tasty and healthy.

Serves: 4

Prep time: 15 mins

Cooking time: 10 mins

THEN: 7 hours

Ingredients

2 tbsp coconut oil
4 medium sweet potatoes
100g shredded baby spinach
8 medium size mushrooms, thinly sliced
4 spring onions, thinly sliced

1/2 tsp smoked paprika powder
1/8 tsp salt
1/8 tsp black pepper
1 tbsp coriander, finely chopped to garnish
1/2 cup coconut milk

Method

Scrub sweet potatoes under running water, and cut both ends off.
Place them in the microwave and cook slightly, about 8 mins. (until only slightly cooked).
While they are cooking slightly, put spinach, mushrooms, spring onions, coconut oil, paprika, salt and pepper into pan.
Heat and simmer for 5-7 mins stirring, until soft, add coconut milk and mix.
Cut each potato lengthwise down the centre, without cutting all the way through and open.
Lay each one on a piece of foil, and place mixture in between potato sides, adding liquid too.
Close potato and wrap in foil tightly, and place into slow cooker.
Cover and cook on low heat for 7 hours. (6-8 hours are fine)
Serve by opening foil package, place onto serving plates and sprinkle with chopped coriander.


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