Slow Cooker Sweet Potato Chili {Whole30}

This Sweet Potato Chili is whole30 approved, healthy, and packed with rich sweet and spicy flavor!

Slow Cooker Sweet Potato Chili | Sweet Treats and More

I miss sugar you guys.  Mostly chocolate chip cookies.  Okay, maybe even just chocolate chips! But I must say, I feel really good so far, eating “clean.”  I’ve had so much more energy and I feel leaner (I think just less bloated?)  And I really like the meals we are eating. 

This Sweet Potato Chili has been hands-down, our favorite Whole30 recipe so far.  So good, I made it twice last week!  You don’t have to be doing Whole30 to like it though, I promise.  You’ll want to fill your belly full of it!

Maybe even a couple of times a week like us.    Slow Cooker Sweet Potato Chili | Sweet Treats and More

Loaded with onion and bell peppers, tomatoes, sweet potatoes, and ground beef , you won’t miss the beans in this chili.   To really give it some flavor and depth, I seasoned the chili with adobe seasoning and a dash of cinnamon.  I was skeptical at first, but man, these flavors work well together.

If you are doing Whole30 you can enjoy it with plantain chips.  And you absolutely MUST add sliced avocado or a scoop of guacamole.  Mmm….I’m ready to make it again this week.  

Slow Cooker Sweet Potato Chili | Sweet Treats and More

Slow Cooker Sweet Potato Chili {Whole30}
  1. 1 lb ground beef
  2. 1 clove garlic, minced
  3. 1/2 medium white onion, diced
  4. 1 red pepper, seeds removed and diced
  5. 1 green pepper, seeds removed and diced
  6. 1 large sweet potato, peeled and diced into cubes
  7. 1 (14 oz) can diced tomatoes, drained
  8. 1 cup beef broth
  9. 1/2 cup coconut milk (or regular milk if not on whole30)
  10. 3 tsp adobo seasoning
  11. 1/4 tsp cinnamon
  12. 1 tsp cumin
  13. 1/2 tsp salt
  14. 1/2 tsp pepper
  15. 1 tbsp coconut oil (or extra virgin olive oil)
  1. Heat oil in a large skillet over medium heat. Add garlic and onions and sauté until translucent. Add ground beef and 1 tsp adobo seasoning and cook until cooked through.
  2. Place beef, peppers, and sweet potatoes, tomatoes in the slow cooker.
  3. Add broth, coconut milk, remaining 2 tsp adobo seasoning, cinnamon, cumin and salt and pepper and stir everything together.
  4. Cook on high for about 3 hours or until sweet potatoes are tender.
  5. Serve with sliced avocado or guacamole!
  1. **for whole30 use organic ingredients
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Maple Whipped Sweet Potatoes

Maple Whipped Sweet Potatoes | Sweet Treats and More

My good friend Kellie shared this recipe with me years ago when we used to worked together.  I was looking for some recipes for our Thanksgiving dinner and found it while thumbing through my recipe box.  I haven’t seen Kellie in years, but just seeing her name on the recipe card made me giggle.  She is one of the funniest people I know!  I have so many memories of laughing ’til my stomach hurt with Kellie…and get togethers that revolved around making and eating delicious food!  

So I knew I’d love these sweet potatoes. 

Maple Whipped Sweet Potatoes | Sweet Treats and More

Smooth and creamy, buttery, and sweetened with brown sugar and maple syrup.  Simple, yet rich and delicious! The sweet potatoes are where it’s at on my Thanksgiving dinner plate and we’re adding these to the menu this year!

Maple Whipped Sweet Potatoes
  1. 3 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
  2. 1/2 cup maple syrup
  3. 1/4 cup brown sugar
  4. 3 tbs butter, room temp
  5. 1/4 tsp cinnamon
  1. Cook potatoes in a large pot of boiling water until very soft and cooked through; drain. Transfer back into the pot.
  2. Add sugar, syrup, butter and cinnamon, and whip until fluffy and there are no lumps.
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Slow Cooker Sweet Potatoes

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This is hardly a recipe.  It’s just the best and easiest (and my new favorite) way to cook sweet potatoes! I love throwing these in the crock pot on Sundays before we leave for church.  We go to church from 1pm-4pm so by the time I get home my stomach is growling.  Something about three hours of church makes me really hungry.  I can’t wait another hour and a half to cook sweet potatoes in the oven, not gonna happen,  I’d eat my entire pantry first.  

We like to throw some chicken or steak on the grill real quick and serve it with a sweet potato and a side salad.  Super easy and healthy. 

All you do for these is wrap the sweet potatoes in foil and throw them in the crock pot.  

Slow Cooker Sweet Potatoes

And they turn out so unbelievably perfect.    They don’t really need any doctoring,  but we like to put a little bit of whipped coconut oil & cinnamon on ours.  We also like to make extra for us to eat throughout the week for lunch and for Brett to take to work.  
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Slow Cooker Sweet Potatoes
  1. 4 large sweet potatoes
  2. foil
  1. Wash sweet potatoes and pat dry. Wrap each potato in foil and place in the slow cooker. (I recommend spraying the bottom of the slow cooker with cooking spray. Some of the juices will ooze out of the foil and stick to the slow cooker).
  2. Cook on low for 6-8 hours or on high for 3-4.
  1. if you are around check softness of sweet potatoes to make sure you don't over cook--every slow cooker cooks differently.
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BBQ Sweet Potato Hash with Fried Egg

great for breakfast brunch or dinner! #recipe #breakfast

This simple sweet potato hash with fried egg is perfect for breakfast, or brunch, or even brinner.  We’ve been having breakfast for dinner a lot lately, and this was a favorite last week.  Sweet potatoes pan fried ’til crispy, tossed with black beans, and topped with a fried egg.   You know how I go through food phases?  Well I’ve circled back to sweet potatoes.  Seriously love them.  

BBQ Sweet Potato Hash with Fried Egg || Sweet Treats and More

I love sweet potatoes with barbecue sauce so I had to bbq this dish up.  Brett actually makes his own little sauce that’s kind of like barbecue sauce, but different, and maybe better.  It’s just ketchup and worcestershire sauce mixed together.  So if you’re feeling up to it, try this simple little concoction over this breakfast hash.  I promised you’ll love it.  Or you can just use store bought barbecue sauce, it’ll still be delicious.  

The fried egg just oozes into everything once you dig in.  I cooked my eggs over-easy, but you can also cook it sunny side up, or even scramble them.  Do whatever you prefer!  

BBQ Sweet Potato Hash with Fried Egg || Sweet Treats and More

BBQ Sweet Potato Hash with Fried Egg
  1. 1 large sweet potato, peeled and diced into small cubes
  2. 1/2 onion, peeled and chopped
  3. 1 (14 oz) black beans, rinsed and drained
  4. 1 tbs minced garlic
  5. 2 eggs
  6. 1-2 tbsp extra virgin olive oil
  7. salt and pepper
BBQ Sauce
  1. 1/3 cup ketchup
  2. 1 1/2 tbsp worcestershire sauce
Extra toppings
  1. diced green onion
  2. 1 avocado, sliced
  1. Bring a medium pot of water to a boil and add the diced sweet potatoes. Boil until potatoes are just barely tender. Remove from heat and drain.
  2. Coat a large pan with olive oil and heat over medium heat. Add garlic and chopped onion and sauté until onions are translucent. Add another tablespoon of olive oil and add sweet potatoes. Cook over medium-high heat, gently stirring ever two three minutes until edges of sweet potatoes are crisp. Stir in black beans and let cook for several minutes until black beans are warmed. Season with salt and pepper. Remove from heat and cover pan with a lid.
  3. Mix the bbq sauce in a small bowl and set aside.
  4. Lightly grease another small non-stick frying pan with a dab of olive oil (or butter) and heat over medium. Crack the eggs directly into the pan and let them sit. Cook until the edges of the egg white start to curl up (this would be sunny side up). If you want the eggs over-easy, flip them once the bottom is set and let the other side cook for a minute or two.
  5. Divide the sweet potato hash evenly onto two plates, and top each with a fried egg. Season with salt and pepper and top with sliced avocados, green onions, and a drizzle of the homemade BBQ sauce (you can use store bought bbq sauce as well).
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Sweet Potato Muffins with Caramel Sea Salt Butter {$100 Gift Card Giveaway}

***This giveaway is now closed****

 Sweet Potato Muffins + Caramel Sea Salt Butter is a match made in heaven! {Scroll down for a $100 gift card giveaway!}

Sweet Potato Muffins with Caramel Sea Salt Butter main

Private Selection sent me the collection of their new sweet and savory finishing butters to try out in some of my cooking/baking.  I have to say I seriously love them!  The savory butters include Lemon Garlic & Herbs, Lemon Pepper, and Roasted Garlic & Herbs.  And the sweet ones include Honey, Cinnamon Brown Sugar and Caramel Sea Salt. 


Yeah, Caramel Sea Salt butter.  I’d like to eat that one right out of the tub.  {Maybe I did.}  I’m turning into my mother-in-law you guys.  She loves, no really, she loves butter.  She sent me this the other day and I got a good chuckle.    


I think my mother-in-law needs these Private Selection finishing butters.  Butter lover heaven.  I’ve been using the butters on everything.  Veggies, pasta, muffins, toast, rolls, breads.  And I made these amazing sweet potato muffins using the Caramel Sea Salt butter.  The pairing was perfect.  I used a little of the butter in the muffins and slathered a good amount all over the top of them, right out of the oven.  And maybe on the insides too. 

They pretty much taste like dessert, and they were long gone before lunch.  I’m a big fan of dessert for breakfast.  But these would also good for your Thanksgiving spread.  Or use up the leftover sweet potatoes with these muffins. 

Sweet Potato Muffins with Caramel Sea Salt Butter || Sweet Treats & More

Sweet Potato Muffins with Caramel Sea Salt Butter
  1. 1 large sweet potato, peeled and cubed
  2. 1 egg
  3. 1/3 cup brown sugar
  4. 1/4 cup white sugar
  5. 1/3 cup oil
  6. 1/2 tsp salt
  7. 3 tbsp Private Selection Caramel Sea Salt finishing butter
  8. 1 tsp vanilla
  9. 2 cup flour
  10. 1 tsp cinnamon
  11. 2 tsp baking soda
  1. Preheat oven to 350.
  2. 1. Bring a medium pot of water to a boil and add sweet potatoes. Boil 10-15 minutes until tender (easily mashable). Drain water thoroughly and mash sweet potatoes with a fork (or food processor) until smooth with few lumps.
  3. 2. In a bowl mix flour, cinnamon, baking soda and salt together. Set aside.
  4. 3. In the bowl of a stand mixer beat egg and sugars together until fluffy. Mix in oil until combined. Slowly add the dry ingredients to the wet ingredients.
  5. 4. Stir in mashed sweet potatoes. Fill greased muffin tins or liners 3/4 full and bake for 18-22 minutes.
  6. 3. Serve with Kroger's Caramel Sea Salt finishing butter:)
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Kroger & Private Selection want you to try their new finishing butters!  Leave a comment below to win a Private Selection Kit filled with samples of the finishing butters and a $100 Kroger Family Stores gift card

I’d love for you to follow me on Facebook, Pinterest, or Instagram too, but it’s not necessary to enter the giveaway! 

***Winner will be selected Sunday, November 24th 11:59 MST.  

Thanksgiving Salad with Cranberry Poppy Seed Vinaigrette

Everything you love about Thanksgiving dinner in a hearty fall salad! Thanksgiving Salad 9

This salad is my husband’s idea of Thanksgiving dinner.  Turkey, sweet potatoes, cranberries, and cranberry dressing all in one giant green salad.  He’s never been big on Thanksgiving dinner. And remember, he’s my healthier half.  I on the other hand, have to have my stuffing and rolls.  Just have to.  But if I’ve got those, this salad could finish off my Thanksgiving feast just fine.   

Thanksgiving Salad || Sweet Treats & More

 Heck to the no I’m not telling you to replace your turkey dinner with a salad.  But I am telling you you should make this salad before Thanksgiving, and every day afterwards too.  You gotta do something with all that leftover turkey.  For now, you can make it with chicken.

Thanksgiving Salad || Sweet Treats & More

You absolutely have to drench your salad in this Cranberry Poppy Seed Vinaigrette!  It’s made with cranberry sauce, another T-day leftover item you can put to good use.  And sorry about the money shot ↑↑ of me pouring the dressing on to the salad–I forgot to add the cranberries! So make sure you don’t! 

And toasted macadamia nuts give the salad a little sweet crunch.  You’ll just luuuuuve it! 

Thanksgiving Salad 7

Thanksgiving Salad with Cranberry Poppy Seed Vinaigrette
  1. 1 large head romaine lettuce, chopped
  2. 1 medium sweet potato, peeled and cubed
  3. 1 1/2 cups sliced or shredded turkey (or chicken)
  4. 1/2 cup crumbled feta
  5. 1/4 of a red onion sliced into thin rings or strips
  6. 1/2 cup chopped macadamia nuts
  7. 1/4 tsp cinnamon
  8. 1/4 tsp cumin
  9. 1-2 tbsp extra virgin olive oil
  10. salt and pepper to taste
Roast the Taters
  1. Preheat oven to 425. Drizzle sweet potatoes with one tablespoon olive oil and season with salt and pepper and cumin. Roast for 20-25 minutes until golden and crispy. Remove from oven and set aside.
Toast the Nuts
  1. Heat a small pan over medium heat and coat with extra virgin olive oil. Add macadamia nuts to pan and sprinkle with 1/4 tsp cinnamon. Cook for 3-4 minutes until golden and toasted.
Assemble the salad
  1. Toss lettuce, sweet potatoes, turkey (or chicken), red onion, macadamia nuts and feta cheese, and dried cranberries together. Drizzle with Cranberry Poppy Seed Vinaigrette (recipe below) and serve.
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Cranberry Poppy Seed Vinaigrette
  1. 1/4 cup cranberry sauce
  2. 1/4 cup extra virgin olive oil
  3. 1/4 cup red wine vinegar
  4. 1 tbsp honey
  5. 1 tbsp chopped red onion
  6. 1 1/2 tbsp poppy seeds
  7. salt and pepper to taste
  1. Place everything in a blender and blend until smooth!
Adapted from Chapman's Landing
Adapted from Chapman's Landing
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Chicken Fajita Stuffed Sweet Potatoes w/ Jalapeño Blue Cheese Dressing

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Sweet potatoes.  I’m obsessed with them.  And I’m seeing them all over the interwebs baked and stuffed with all kinds of wonderful things.  Not just marshmallows and brown sugar and pecans.  I saw these Honey-Lime Quinoa Stuffed Sweet Potatoes over at my friend Jaclyn’s site last week and knew I had to stuff some sweet potatoes with something wonderful.  

And then it’s like Deborah read into my buffalo-chicken loving mind and whipped up these Twice Baked Buffalo Chicken Sweet Potatoes .  Like, whoa. 

And how about stuffing them with eggs and sausage and cheese like Damn Delicious did with her Breakfast Sweet Potatoes?  Genius!

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I stuffed my sweet ‘taters with chicken fajita fixings- marinated chicken, bell peppers, and onions.  Drizzled with this healthy Jalapeño Blue Cheese Dressing I shared with ya last week.  {Ya, I’ve still been drenching just about everything I eat in the stuff.}  The blue cheese in the dressing adds such great flavor and contrast, and the jalapeño gives them some kick. Delicioso. 

Chicken Fajita Stuffed Sweet Potatoesmain1

Chicken Fajita Stuffed Sweet Potaotes with Jalapeño Blue Cheese Dressing
  1. 4 medium sweet potatoes
  2. 3 large chicken breasts
  3. 2 bell peppers (any variety), seeded and sliced into thing strips
  4. 1 medium yellow onion, peeled and sliced with the grain into strips
  5. 1/2 tsp chili powder
  6. 1/2 tsp cumin
  7. 1/2 tsp garlic salt
  8. juice of 1 lime
  9. 1 recipe Jalapeño Blue Cheese Dressing
  10. salt & pepper
  11. 3 tbsp olive oil
  12. 1/2 cup chopped cilantro
  1. 1. In a small bowl whisk lime juice, chili powder, cumin and garlic salt together. Place chicken in a large zip lock back, pour marinade into the bag, close and shake to coat the chicken. Let refrigerate at least an hour, if you have time let refrigerate for 10-12 hours.
  2. 2. When ready, preheat oven to 400. Rinse and dry sweet potatoes. Poke several holes in the sweet potatoes using a knife or fork and place on a baking sheet lined with foil. Bake sweet potatoes for 1 hour or until tender. When potatoes have about 25 minutes left to bake, start making the chicken fajita mix.
  3. 3. Heat a large skillet with two tablespoons olive oil over medium heat. Remove chicken from the bag, season with salt and pepper, and cook on one side until browned (about 10 minutes). Flip and cook for another 8-10 minutes until browned and cooked through. Remove from pan and set aside.
  4. 4. Heat another tablespoon of olive oil in the pan and add sliced peppers and onion. Season with salt and pepper and saute until tender.
  5. 5. Slice chicken into strips and add back to the pan with peppers. Cover and remove from heat until potatoes are ready.
  6. 6. Once potatoes are tender, remove, let cool and cut in half length-wise. Scoop some of the meat of the potatoes out to create a cavity.
  7. 7. Fill potatoes with chicken fajita mix. Drizzle with jalapeño blue cheese dressing and a sprinkle of chopped cilantro. Serve.
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Oven Baked Blue Cheese & Cheddar Sweet Potato Rounds

Blue Cheese & Cheddar Sweet Potato Rounds-7I’ve realized my taste for certain foods has changed since I’ve been married.  I like onions.  I like buffalo wings.  Cherry-dipped vanilla cones are growing on me.  And I really like blue cheese.  All things I never liked and never ate before I married Brett.  All things he loves.  I don’t think I even tried blue cheese before I was married because the smell alone was kind of repulsing. 

Now look at me.  I’m covering my sweet potatoes with the stuff. 

I strategically sliced my sweet potatoes into rounds rather than fries, so that each little piece could carry the mother-load of both blue cheese and cheddar cheese.  

Blue Cheese & Cheddar Sweet Potato Rounds-4We ate these three times last week.  When something  gets made (and demolished) more than twice in one week at our house, it’s definitely blog worthy.  So here you have them.  Dig on in.  

Blue Cheese & Cheddar Sweet Potato Rounds-8

Oven Baked Blue Cheese & Cheddar Sweet Potato Rounds
  1. 1 large sweet potato, peeled
  2. 1/4 cup shredded cheddar cheese
  3. 3-4 tbsp crumbled blue cheese
  4. 2-3 tbs extra virgin olive oil
  5. 1/2 tsp garlic salt
  6. salt & pepper
  1. Preheat oven to 425.
  2. Slice sweet potato into thin round discs (using a knife or mandolin).
  3. Toss with oil and season with garlic salt & salt and pepper.
  4. Spread out on a baking sheet in a single layer. Bake for 20-30 minutes, or until rounds are slightly browned and crispy, turning once half way through.
  5. Remove from oven and move sweet potatoes closer together. Sprinkle with cheeses and return to oven for another 3-4 minutes or until cheeses are melted.
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Mashed Sweet Potato & Apple Casserole

These mashed sweet potatoes and apples are a super simple side to make for your Thanksgiving dinner.  I know we all love sweet potatoes loaded with butter, brown sugar, and covered in gobs of marshmallows, but this casserole is naturally sweetened by the apples in it so they don’t need a lot of doctoring to give them the perfect flavor!    
 After boiling and mashing the potatoes and apples, just mix in a little bit of butter, a teeny bit of brown sugar, and little salt and cinnamon.  That’s it!
Spread everything into a casserole dish, top with thinly sliced apples, some pecans, and a sprinkle of cinnamon.  I used two individual ramekins because I made a much smaller version for Brett and I.  
Then you just put it in the oven to bake for about 25 minutes to get the potatoes nice and hot and the apples on top soft!  And it is delicious!

If you are looking for a sweeter casserole you can go all out and make a pecan streusel to top it with (recipe below). 

Mashed Sweet Potato & Apple Casserole
Mashed Sweet Potato & Apple Casserole

2 lbs sweet potatoes, peeled and cubed
3 large apples, peeled and cubed
1 large apple, cut into thin slices
2 tbs butter, soft
1/4 tsp salt
1/4-1/2 tsp cinnamon
1/2 cup chopped pecans
Cinnamon and brown sugar for sprinkling over top. 
Preheat oven to 350°.
Place sweet potatoes and apples in large saucepan. Add cold water to cover 1″ over sweet potatoes. Bring to boil on high heat.
Reduce heat to medium-low. Cover and cook 15 to 20 minutes or until tender.
Drain well and return to saucepan. Add 2 tablespoons softened butter, cinnamon and salt. Mash until well blended and smooth.
Spoon into lightly greased 1½-quart casserole dish.
Arrange apple slices over the top and sprinkle with pecans, brown sugar and cinnamon.  Quickly spray the top with a little Pam. 
Bake 25 minutes or until heated through and apple slices on top are soft.
If you want a sweeter casserole, you can make this …
Pecan Streusel Topping

1/2 cup brown sugar
1/4 cup (1/2 stick) butter
1/2 cup chopped pecans
dash of cinnamon
Mix brown sugar, 1/4 cup butter and cinnamon in small bowl until coarse crumbs form. Stir in pecans. Sprinkle over sweet potato mixture then top with sliced apples.

adapted from Organic Authority

Healthy Cranberry Sweet Potato Bread

This Cranberry Sweet Potato Bread just screams fall!  It’s the perfect bread to enjoy Thanksgiving morning for breakfast, served as part of your appetizer spread, and is even sweet enough to be a Thanksgiving dessert.  But let’s not make it compete with pie okay?

And since it’s time to start thinking about gift giving, add this to your Christmas baking list to give to your friends and neighbors this Holiday season.

Or, if you’re like me, you can make this bread just for the sweet and spiced smell of cranberries, cinnamon and nutmeg that will be wafting through your kitchen.  And then you’ll eat the entire loaf by yourself before there’s ever any evidence it was there! 

No matter what the reason for making, you’ll be happy to know this bread is healthy!  It’s low in fat and the sweet potatoes make it high in fiber.  It’s perfectly moist, full of flavor, and it’s dense and hearty.

With a drizzle of honey, this healthy bread quickly becomes a healthy little dessert.  This is also a great way to use up any leftover mashed sweet potatoes after Thanksgiving.  Enjoy!   
Healthy Cranberry Sweet Potato Bread
1/2 cup dried cranberries 
1/2 cup all-purpose flour, divided 
1 cup whole wheat flour 
1/2 cup packed brown sugar 
1 teaspoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon each ground cinnamon, nutmeg and allspice 
1/4 teaspoon baking soda 
1 large sweet potato
1 egg + 1 egg white, lightly beaten 
1/4 cup applesauce 
1 teaspoon pure vanilla extract
1/2 teaspoon orange extract
Wash and peel sweet potato and cut into cubes.  Bring a medium pot of water to a boil and add sweet potato.  Boil for 10-12 minutes until cubes are tender.  Drain from water.  Place potatoes in a bowl and mash with a potato masher or a fork.  Mash until creamy.
Toss cranberries with 1 tablespoon all-purpose flour; set aside.  In a large bowl, combine the whole wheat flour, brown sugar, baking powder, salt, spices, baking soda and remaining all-purpose flour.
In another bowl, combine the sweet potatoes, egg + egg white, applesauce and extracts. Stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for about 40 minutes  or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

adapted from Taste of Home
makes 1 loaf