Slow cooker pesto sweet potato mash

By Julie Daniluk
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Slow cooker sweet potato mash

At one of our first romantic dinners, this recipe won the heart (and stomach!) of my husband. It’s a super-fast recipe that wows every time. Sweet potato isn’t a nightshade vegetable and is lower on the glycemic index than white potatoes, making it a great anti-inflammatory comfort food. Sweet potato has more than double the amount of fiber than two white potatoes of the same size. It’s also a great source of vitamin B6, a critical nutrient for supporting hormone balance. 

Note: Two pounds of sweet potato is approximately six small thin sweet potatoes that are two inches thick and four inches long. Thinker roots are harder to chop so look for small when possible.

Permission to reprint these recipes from Meals That Heal Inflammation by Julie Daniluk has been granted from Random House Canada.



  • 900 grams sweet potatoes or yams, diced into 1 centimeter cubes
  • 1-2 garlic cloves, peeled and chopped
  • 1/2-3/4 cup broth (use water if you don’t have broth)
  • 1/2 cup dairy and nut-free pesto
  • 1/4-1/2 teaspoon grey sea salt or pink rock salt


  1. Put the sweet potatoes and garlic in a slow cooker and add broth or water and place slow cooker on the low setting.
  2. Set the slow cooker to low, then cover and simmer for two hours or until sweet potatoes are tender. Drain excess broth if remaining.
  3. Mash roughly with potato masher, then add the pesto and salt.


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Julie Daniluk

Bell Media Lifestyle Specialty Terms of Use Privacy Policy