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Slow Cooker Glazed Sweet Potatoes. Just four simple things go into this dish, but it comes out looking like you worked really hard. The sweet potatoes get soft and sticky and sweet — the kind of food that makes people stop what they’re doing and ask who made it.
You know that feeling when you bring something to a big dinner and people keep coming back for more? That’s exactly what happens with this dish. It’s got only four things in it, but it smells amazing while it cooks and tastes even better on the plate. The sweet potatoes turn soft and get covered in a warm, buttery cinnamon glaze that looks like something from a fancy restaurant. And the best part? Your slow cooker does almost all the work while you relax. You just show up with the dish and smile when everyone asks for the recipe. 😄
Servings: 9
Ingredients
- Sweet potatoes → 3 pounds garnet sweet potatoes, peeled and cut into thick round slices
- Brown sugar → 1 cups light brown sugar, packed
- Butter → 4 tablespoons unsalted butter, melted
- Cinnamon → 1 teaspoons ground cinnamon
- Salt → 1 pinch pinch of salt (optional)
Slow Cooker Glazed Sweet Potatoes: Directions
- Cut the sweet potatoes: Peel your sweet potatoes and cut them into thick round slices — about as thick as three stacked quarters. Cutting them thick helps them stay in nice circles when they cook and not turn into mush. They look really pretty on a plate when they hold their shape!
- Prepare the slow cooker: Put nonstick spray or a little butter all over the inside of a big slow cooker (5 or 6 quarts works best). This keeps things from sticking and makes washing up way easier later.
- Make the glaze: In a bowl, stir together the 4 tablespoons unsalted butter, melted, 1 cups light brown sugar, packed, and 1 teaspoons ground cinnamon. Keep mixing until it looks smooth and shiny, like a syrup. If you want, toss in a tiny 1 pinch pinch of salt (optional) — it makes the sweet flavor pop even more.
- Layer everything in: Put one layer of sweet potato slices on the bottom of the slow cooker. They can overlap just a little bit. Spoon some of the glaze on top. Keep adding more sweet potato slices and more glaze until you use it all up. Make sure the very top layer gets a good amount of glaze so every piece gets coated as it cooks.
- Cook low and slow: Put the lid on and cook on LOW for 3 and a half to 210 minutes
210:00
. The potatoes are done when you can poke them easily with a fork but they still look like circles — not falling apart. Try not to stir them while they cook or they might break. - Make the glaze extra thick and shiny: When the potatoes are soft, tilt the lid a little so the water drops don’t fall back in, then take it all the way off. Use a big spoon to scoop the warm glaze from the bottom and pour it over the top slices. If the glaze still looks watery, just leave the lid off and let it sit on WARM for about 10 to 12m 30s
12:30
. It will get thicker on its own. - Put it on a plate and show it off: Use a flat spatula to move the sweet potato rounds onto a nice serving plate in neat rows. Spoon more of that shiny glaze right over the top. Serve it warm and get ready — people are going to want to know exactly how you made this.
