Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 3 large carrots, sliced into rounds
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the cubed sweet potatoes, sliced carrots, diced onion, and minced garlic into the slow cooker, ensuring vegetables are spread evenly.
  2. Pour in the vegetable broth and stir in the maple syrup, cinnamon, smoked paprika, salt, and pepper. Secure the lid and set the cooker to Low for 7-8 hours or High for 4 hours until vegetables are fork-tender.
  3. Stir in the coconut milk. Use an immersion blender directly in the pot, pulsing until the mixture is completely smooth and glossy. Heat on 'Warm' for another 10 minutes to let flavors marry.