You know, when my husband walked into the kitchen, he said "where are the marshmallows?!" When I told him there were no marshmallows and that we were going to be eating something a bit healthier this year. He said "Oh! :(" (and yes, he had a frowny face too! LOL)
At dinner, after trying this casserole, I asked him "So, did you REALLY miss the marshmallows?!" He said proudly, "Nope! Not all all! This was really good! Nice job, honey!"
I concur! This was incredibly delicious! I'm so happy I decided to go with a healthier version of the sweet potato casserole. The maple syrup makes this perfectly sweet and the pomegranate seeds give it a slight pop of sweet and tangy crunch. The orange zest gives it the little something extra to take it over the top.
I sincerely hope you try this at your next family gathering! You won't be sorry!
5 sweet potatoes, peeled and sliced into rounds
2/3 cup maple syrup
2 tsp. vanilla
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. apple pie spice
1 cup pomegranate seeds, divided into 1/2 cups
zest of 1 orange
juice of 1/2 orange
Directions: (Use a 3-5 Quart slow cooker for this recipe)
Place your sliced potatoes into your slow cooker.
Sprinkle the sweet potatoes with nutmeg, cinnamon and apple spice.
(I had a little help from my little ones and we got a little extra cinnamon than we bargained for! LOL)
Add the pomegranate seeds
and the orange zest and orange juice.
Stir it up!
Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
When it's time to serve, sprinkle the remaining half cup of pomegranate seeds. It adds a nice pop of freshness and color!
Serve and Enjoy!