Candied Sweet Potatoes. My aunt’s holiday favorite: Only 4 simple ingredients. Delight the special mom in your life with this gooey, super-sweet treat that melts in your mouth this spring.
These easy slow cooker candied sweet potatoes are my aunt’s must-have for holidays. They’re sticky-sweet and soft, perfect for family meals from Easter to Thanksgiving. Toss everything in the cooker for tender orange potato bites in a yummy butter-sugar sauce with vanilla hints and crunchy nuts on top. No stove needed!
Tender, orange sweet potato chunks swim in a glossy brown sugar-butter glaze with warm vanilla notes. Topped with toasted pecans for crunch, this cozy dish warms hearts at dinners or brunches. Pairs great with ham or eggs—pure holiday magic in every sticky bite!
Serve warm on white plates so the shiny syrup pools around. They go great with ham, chicken, pork, green beans, salad, or rolls. For brunch, add eggs, fruit, and biscuits. Leftovers heat up nice or top ice cream for dessert.
Candied Sweet Potatoes Slow Cooker 4-Ingredient
Servings: 6-8
Ingredients
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3 pounds sweet potatoes, peeled and chopped into 1-inch pieces
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1 cup packed brown sugar
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1/2 cup (1 stick) unsalted butter, cut into chunks
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1 cup chopped pecans (use 3/4 cup inside, save 1/4 cup for crunchy top)
Candied Sweet Potatoes: Directions
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Spray or butter the inside of a 4- to 6-quart slow cooker lightly so nothing sticks.
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Peel sweet potatoes and chop into about 1-inch pieces for even cooking. Put them all in the cooker.
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Sprinkle brown sugar over the potatoes. Break up lumps with your fingers.
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Drop butter chunks on top, spread them around.
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Add 3/4 cup pecans. Mix gently with a big spoon so potatoes get coated in sugar and butter.
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Cover and cook on LOW 4-5 hours, or HIGH 2-2 1/2 hours. Potatoes should be soft when poked with a fork, and sauce thick and bubbly.
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5-10 minutes before eating, toast 1/4 cup pecans in a dry pan on medium heat. Stir often till they smell good and turn light brown, 3-5 minutes. Take off heat fast.
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Stir potatoes gently in cooker to cover in sauce without smashing chunks.
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Scoop potatoes and lots of sauce onto plates. Sprinkle toasted pecans on top. Serve warm!