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

SLOW COOKER SWEET POTATO , SPINACH & MUSHROOMS (Repeating a favourite)

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

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.

Notes


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