While trying to think up an amazing Thanksgiving dessert or a different type of side, I thought about a spin on cranberry sauce. Then I thought about the normal everyday sweet potatoes with marshmallows and tons of brown sugar. Then the slow cooker came to mind. Here is my spiced clean eating Thanksgiving twist on some oldies but goodies, Slow Cooker Sweet Potato, Apple and Cranberry Goodness.
And just wait cause there is a twist in here! Not only is this a super clean version of the above cranberry sauce and classic sweet potatoes, this sauce also has a quarter of a beet in it…what?!?! A beet? Yep, a beet. I have never, ever liked beets in my life. So why the addition? Well, why not? I figured since seeing beets in sweets all over Pinterest I should try it in a sweet dish to see if I could mask the bitterness that I don’t like. I only used a quarter of the beet and grated it so it would all blend together. The flavor totally got lost in the sauce so I am happy 🙂
To make this I turned on the crockpot to high and put the lid on. I then got everything I needed out and then poured the maple syrup, almond milk, orange, vanilla, and spices into the pot and mixed. Then the lid went back on as I washed all the veggies and fruit. I then quartered the beet and grated it and dropped into the pot and mixed. Then lid back on while I chopped the sweet potatoes into small chunks. Add those to the pot. Lid back on and chopped the apples. Into the pot and poured in the cranberries. Mix everything really good then lid back on.
This perfect sauce cooked on high for about 3 hours. I stirred everything every half hour to make sure no burning or sticking happened. When it got to my desired mushiness I got out my trusted potato masher and mashed until there were just a few lumps in it. I liked that there were some chunks of potato and apple still in it. This is a spicy version of a normal applesauce. The sweet potatoes, cranberries and apples all meld so well together I will definitely be making this in the future and freezing for future desserts.
Also I am celebrating my second go at the Virtual Vegan Potluck. The last time I submitted my recipe to this great vegan recipe link-up was the Green and Red Soup, so this time I wanted to do something different and this came to mind. Don’t forget to click the links below for the other great desserts in the Potluck!!
1 C Silk Original Almond Milk
½ C Maple Grove Farms 100% Pure Maple Syrup
1 Orange, zested and juiced
½ Tsp Salt
2 Tbsp Cinnamon
1 Tsp Nutmeg
1 Tsp Cloves
1 Tbsp Vanilla Extract
¼ Beet, washed and grated
4 Small Sweet Potatoes, washed and chopped
3 Apples, washed and chopped
1 Bag Ocean Spray Cranberries
1. Plug in crockpot and turn to high with lid on.
2. Get out all ingredients while the pot heats up.
3. Add maple syrup through vanilla extract and mix. Put lid on.
4. Wash all veggies and fruit then quarter the beet. Grate one quarter into pot and mix well. Lid back on.
5. Chop sweet potatoes into small chunks and add to pot. Lid back on.
6. Core and chop apples into small chunks. Add apples and cranberries to pot and mix everything really well. Lid on.
7. Let cook at least 3 hours or until desired mushiness, mixing every half hour. Mash with potato masher until desired consistency.