Okay, listen up! If you want the *easiest*, most delicious side dish that basically makes itself, you HAVE to try these Slow Cooker Sweet Potatoes. Seriously, I used to fuss over roasting them, but then I discovered the magic of the slow cooker, and my life changed! It’s like they just melt in your mouth with all that sweet, buttery goodness. This recipe is my go-to, especially when I’m juggling a million other things in the kitchen. It takes all the stress out of making perfect sweet potatoes.

Why You Will Love These Slow Cooker Sweet Potatoes

So why are these slow cooker sweet potatoes my absolute favorite? It’s simple, really. They hit all the sweet spots (pun intended!) for easy, delicious cooking. You’re going to fall in love with them for a bunch of reasons:

Seriously Minimal Effort: Chop, dump, stir, walk away. That’s pretty much it! No standing over a hot oven, no constant checking. Your slow cooker does all the hard work while you do… well, anything else you want to!
Perfectly Tender Every Time: The slow and low heat in the slow cooker guarantees those sweet potatoes come out fork-tender and creamy, not dried out or unevenly cooked. It’s practically foolproof!
Totally Hands-Off: Once you set it, you forget it (until your kitchen starts smelling amazing, that is!). This frees up your oven and your time, which is a lifesaver, especially during busy holidays or weeknight dinners.
Incredible Flavor: The simple mix of butter, brown sugar, and warm spices just sinks into the sweet potatoes as they cook, creating this deeply comforting, sweet, and slightly spiced flavor that everyone just devours.
The Ultimate Side Dish: These go with *everything*. Seriously. Roast chicken, pork chops, holiday ham, even just a simple weeknight meal. They add that perfect touch of sweetness and warmth without being heavy.

Trust me, once you make sweet potatoes this way, you might never go back to any other method!

Ingredients for Slow Cooker Sweet Potatoes

Alright, let’s talk about what you’ll need to make these dreamy slow cooker sweet potatoes. The beauty of this recipe is how simple the ingredients are. You probably have most of them in your pantry right now! Here’s the breakdown:

Sweet Potatoes: You’ll need about 4 medium ones. Look for ones that are firm and don’t have any soft spots. We’ll be peeling and cutting these, so don’t stress too much about perfect shapes!
Unsalted Butter: Just 2 tablespoons, and make sure it’s melted. Unsalted is my go-to so I can control the salt level, but if all you have is salted, just skip the extra salt later!
Brown Sugar: A cozy 1/4 cup. Dark or light brown sugar works fine here, they both add that lovely caramel-y sweetness.
Ground Cinnamon: Gotta have cinnamon with sweet potatoes! 1 teaspoon is the perfect amount for that classic warm spice.
Ground Nutmeg: This adds a little extra depth. Just 1/2 a teaspoon is enough to make a difference.
Salt: A tiny pinch, about 1/4 teaspoon. It really helps to balance out the sweetness and make all those flavors pop.

See? Super simple! These basic things come together to make something truly special in the slow cooker.

Equipment Needed for Slow Cooker Sweet Potatoes

Okay, so the ingredient list is short and sweet, which is awesome. The equipment list is even shorter! You really don’t need much fancy stuff to make these slow cooker sweet potatoes happen. Here’s what you’ll want to have on hand:

Your trusty Slow Cooker: This is the star of the show, obviously! Any size slow cooker should work here, but a standard 4-6 quart is perfect for this amount of sweet potatoes.
Measuring Spoons and Cups: You’ll need these for measuring out the brown sugar, spices, and butter. Accuracy helps, but honestly, for this recipe, a little extra cinnamon never hurt anyone!
A small bowl: Just a little one to whisk together that magical butter and spice mixture before pouring it over the sweet potatoes.
A sharp knife and cutting board: For prepping those sweet potatoes. Be careful when you’re chopping them, they can be a little tough!
A vegetable peeler: To get those skins off the sweet potatoes nice and easy.

See? Nothing complicated at all. Just the basics, and you’re ready to make some seriously good slow cooker sweet potatoes!

How to Prepare These Slow Cooker Sweet Potatoes

Alright, let’s get down to the fun part – actually making these incredible slow cooker sweet potatoes! Like I said, it’s super simple, but following these steps will guarantee you get that perfect, tender, flavor-packed result every single time. It’s all about a little prep and then letting the slow cooker work its magic for a few hours.

Preparing the Sweet Potatoes

First things first, we need to get those sweet potatoes ready. Start by giving them a good wash under running water to get any dirt off. Then, grab your trusty vegetable peeler and peel off the skin. Don’t worry about getting every single tiny bit, just aim for the most of it. Now, here’s where we break them down: cut the sweet potatoes into roughly 1-inch chunks. Try to keep them somewhat uniform in size so they cook evenly. No need to be perfect, but big differences in size mean some might be mushy while others are still a bit firm.

Mixing the Flavor Coating

This is where all that deliciousness comes from! In that small bowl you grabbed, whisk together the melted butter, brown sugar, cinnamon, nutmeg, and salt. Just give it a good stir until everything is combined and looks like a beautiful, slightly thick, spiced syrup. It’s going to smell amazing already, trust me!

Slow Cooking Your Sweet Potatoes

Now, take those prepped sweet potato chunks and put them right into your slow cooker. Pour that glorious butter and spice mixture over the top. Grab a spoon and gently stir it all up, making sure every single piece of sweet potato gets coated in that yummy goodness. Pop the lid on the slow cooker, set it to LOW, and let it cook for about 3-4 hours. The exact time can vary a bit depending on your slow cooker, so keep an eye on it as you get closer to the 3-hour mark.

Checking for Tenderness

How do you know they’re done? Easy peasy! After about 3 hours on low, carefully take off the lid (watch out for the steam!) and gently poke a sweet potato chunk with a fork. If the fork slides in easily with little resistance, they’re ready! If they still feel a bit firm in the center, put the lid back on and let them cook for another 30 minutes to an hour, checking again until they’re perfectly tender. That’s the key – you want them soft and yielding, not hard or mushy.

Tips for Perfect Slow Cooker Sweet Potatoes

Okay, so you’ve got the basic steps down, but I’ve picked up a few little tricks over the years that really take these slow cooker sweet potatoes from great to “OMG, what did you DO to these?!” Here are my go-to tips for making them absolutely perfect every single time:

Choose the Right Sweet Potatoes: Look for sweet potatoes that feel heavy for their size and have smooth, firm skin. Avoid any with soft spots or lots of bruises. Different varieties exist, but the common ones you find in the grocery store (like Jewel or Garnet) work beautifully here.
Cut Them Evenly: I know I mentioned this in the instructions, but it’s worth repeating! Trying to cut your sweet potato chunks roughly the same size really helps them cook at the same rate. You won’t end up with some pieces that are mush while others are still hard. Aim for that 1-inch mark.
Don’t Peek Too Much!: I know it’s tempting because they smell so good, but lifting the lid lets out all that precious heat and moisture. Every time you peek, you add about 15-20 minutes to the cooking time. Try to resist until you think they’re close to being done!
Adjust the Sweetness and Spice: The recipe gives you a great starting point, but feel free to play around! Love cinnamon? Add a little more! Prefer them less sweet? Cut back slightly on the brown sugar. Taste the little sauce mixture before you pour it over, and adjust to your liking.
Consider a Liner: If you’re worried about sticking or just want super easy cleanup, you can use a slow cooker liner. It doesn’t affect the taste or texture at all and makes washing up a breeze. I don’t always use one, but they’re handy!
Let Them Rest (Optional): Once they’re tender, you can technically serve them right away. But if you have a few extra minutes, letting them sit in the slow cooker on the “keep warm” setting for 15-20 minutes can actually deepen the flavors a little more.

These little things might seem small, but they make a big difference in getting those perfectly tender, flavorful slow cooker sweet potatoes that everyone will rave about!

Variations for Your Slow Cooker Sweet Potatoes

Okay, so the basic recipe for these slow cooker sweet potatoes is absolutely divine as is, but sometimes, you just want to mix things up a little, right? The beauty of this recipe is how easily you can tweak it to make it your own or just suit whatever mood you’re in! Here are some fun ways I like to play with it:

A Splash of Vanilla: This is such a simple addition, but it makes a surprising difference! Stir in about a teaspoon of vanilla extract with the butter and spice mixture. It just adds another layer of warmth and sweetness that is SO good. Trust me on this one!
Make it a Dessert (or just extra decadent!): If you’re feeling fancy or serving these for a holiday, nothing beats topping them with marshmallows! About 15-20 minutes before they’re done, scatter some mini marshmallows over the top. Put the lid back on and let them melt and get all gooey and delicious. If your slow cooker lid has a vent, you might want to prop it open slightly to let some steam escape so the marshmallows don’t get too wet.
Crunchy Nuts for Texture: Want a little texture contrast? Toasted chopped pecans or walnuts are fantastic added right before serving. The nutty crunch is a lovely balance to the soft sweet potatoes. Just toast them lightly in a dry pan for a few minutes until they’re fragrant before sprinkling them on top.
A Little Citrus Brightness: For a bit of zing, you could add the zest of half an orange to the spice mixture. It adds a really nice, subtle brightness that cuts through the sweetness just a bit.
Spice it Up: If you like a little heat, add a tiny pinch of ground ginger or even a dash of cayenne pepper to the spice mix. It won’t make it spicy, but it adds a hint of warmth that’s really interesting.

Don’t be afraid to experiment! These slow cooker sweet potatoes are pretty forgiving, and these little variations can make them feel brand new while still keeping that easy, comforting vibe.

Frequently Asked Questions About Slow Cooker Sweet Potatoes

Okay, so you’ve got the recipe, you’ve got the tips, you’ve even got some fun variations! But maybe a few little questions are still bouncing around your head about these glorious slow cooker sweet potatoes. No worries, that’s totally normal! Here are some common things people ask me about making them this way:

Q1: Can I make these slow cooker sweet potatoes ahead of time?
Absolutely! That’s one of the best things about them. You can make them a day or two in advance. Just cook them as directed, let them cool completely, then store them in an airtight container in the fridge. Reheat gently in the microwave or back in the slow cooker on the “keep warm” setting.

Q2: Do I have to peel the sweet potatoes?
Nope, you don’t *have* to! If you prefer leaving the skins on for extra fiber and a more rustic look, just make sure you scrub them really well before cutting. The skins will soften up in the slow cooker, but they’ll still have a slightly different texture than if they were peeled.

Q3: What if my sweet potatoes aren’t tender after 4 hours?
Slow cookers can vary, so don’t panic! If your sweet potatoes still feel firm after the recommended time, just put the lid back on and let them cook for another 30 minutes to an hour on low. Keep checking them every so often until they’re fork-tender. Make sure you didn’t lift the lid too many times during the cooking process, as that can really slow things down!

Q4: Can I use less sugar?
Of course! The amount of brown sugar in the recipe gives them a lovely sweetness that pairs well with the spices. But if you prefer them less sweet, you can definitely reduce the amount of brown sugar or even swap some of it out for a sugar substitute if you’re watching your sugar intake. Taste and adjust to your preference!

Q5: Can I add other things to the slow cooker with the sweet potatoes?
Yes! This recipe is a great base. Some people like to add chopped apples for extra sweetness and texture, or even some dried cranberries towards the end of cooking. Just make sure whatever you add cooks at a similar rate or add it closer to the end.

Serving and Storing Slow Cooker Sweet Potatoes

Okay, your kitchen smells absolutely heavenly, your slow cooker sweet potatoes are perfectly tender, and now it’s time for the best part – eating them! These are fantastic served warm right out of the slow cooker. You can just scoop them into a serving dish, or even serve them directly from the slow cooker if you’re having a casual meal. They are the ideal side dish for so many things – roasted chicken, pork chops, holiday meals, or even just a cozy weeknight dinner. If you added marshmallows or nuts as a variation, now’s the time to show them off!

Now, for the inevitable leftovers (if there are any!). These slow cooker sweet potatoes store beautifully. Let them cool completely first – don’t put hot food straight into the fridge, it can mess with the temperature. Once cool, transfer them to an airtight container. They’ll keep in the refrigerator for 3-4 days. They’re just as delicious the next day, sometimes even better as the flavors have had more time to meld!

To reheat, you can pop individual portions in the microwave for a minute or two until heated through. If you have a larger amount, you can gently warm them back up in the slow cooker on the “keep warm” setting, or even in a covered dish in the oven at a low temperature (around 300°F) until heated through. Easy peasy, and you get to enjoy that deliciousness all over again!

Estimated Nutritional Information

Okay, I know for some folks, it’s helpful to have an idea of what’s in the food we’re eating. While I’m all about the taste and comfort of these slow cooker sweet potatoes, I can give you an estimated look at the nutritional side of things. Keep in mind, these numbers are just estimates! They can totally change based on the exact size of your sweet potatoes, how much butter or sugar you actually use, and any fun variations you might add.

Based on the ingredients in the basic recipe for about 4 servings, you’re looking at estimated values for things like Calories, Fat, Protein, and Carbs. It gives you a general ballpark, but remember, it’s not a precise science. Think of it as a helpful guide, not a strict rulebook! The most important thing is enjoying these delicious slow cooker sweet potatoes.

Slow Cooker Sweet Potatoes are amazingly tender

Author: goforecipes.com
Total Time: 4 hours 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Effortlessly tender and flavorful sweet potatoes cooked in a slow cooker.

Ingredients

Scale

4 medium sweet potatoes
2 tablespoons unsalted butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Instructions

Wash and peel the sweet potatoes.
Cut the sweet potatoes into 1-inch chunks.
Place the sweet potato chunks in the slow cooker.
In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, and salt.
Pour the mixture over the sweet potatoes in the slow cooker.
Stir to coat the sweet potatoes evenly.
Cover and cook on low for 3-4 hours, or until tender.
Serve warm.

Notes

Cooking time may vary depending on your slow cooker.
For extra flavor, add a splash of vanilla extract.
Top with marshmallows or chopped nuts before serving.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Side Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 25g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 3g
Cholesterol: 20mg

Keywords: sweet potatoes, slow cooker, side dish, easy recipe, fall recipe