Wash and scrub the sweet potatoes and rinse them with cold water. You do not want to dry your potatoes because it helps add moisture when cooking in the slow cooker. Also, you don’t need to add anything else to the slow cooker or poke the potatoes. You can if you want but it’s not necessary like in the other methods.

Place the sweet potatoes in the slow cooker and cover them. Cook them on low for 5-7 hours or high for 3.5-4 hours. We cooked our potatoes for 5 hours on low but they were smaller. You can always check if they are done with a fork. If the fork goes in with no resistance they are done. You can use either the low or high setting on the slow cooker but I really like cooking them on low for the sweetness to develop. If you have the time definitely give it a try on low.

Let the sweet potatoes slightly cool before removing the skin. Then, remove the skin. After that, combine the sweet potatoes, unsweetened vanilla almond milk, vanilla extract, cinnamon, salt, and nutmeg. Feel free to use unsweetened vanilla almond milk, unsweetened almond milk, non-fat milk, or any milk of choice in this recipe. Also, combine the smoked paprika if you like the flavor or just omit it. 

To mash the ingredients, use a high-powered blender, food processor, or potato masher. Whatever you have on hand will work well. The food processor will give you the finest consistency. Top the sweet potato mash with fresh parsley and enjoy!