Slow Cooker Sweet Potatoes. This is the perfect side dish for busy weeknights. You just cut raw sweet potatoes in half, make lines in them, put them in the slow cooker with four easy kitchen items, turn it on, and leave. When you get home from work, they’re soft, a bit crispy on the edges, and in a yummy, sweet butter sauce. It tastes fancy but takes no work. It’s like those old sweet potato dishes from Midwest parties, but easy for quick May dinners that feel warm and homey. Your husband or family might ask for them again soon.
These slow cooker sweet potatoes go great with grilled chicken, pork, or baked fish. Spoon the sweet sauce on top and add a fresh salad or green beans to cut the sugar. They taste awesome with burgers or hot dogs for backyard meals. Save leftovers by slicing them into lunch bowls with store chicken and yogurt.
Tender sweet potato halves get scored like a tic-tac-toe board, then slow-cooked in a cozy mix of melted butter, maple syrup, salt, and cinnamon. Edges turn golden and caramelized while soaking up sweet flavors. Effortless weeknight magic—pairs with meats, salads, or bowls. Cozy, homemade taste in under 5 hours!
Ingredients
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4 medium sweet potatoes, washed and cut in half the long way
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4 tablespoons butter without salt, melted
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1/4 cup real maple syrup
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1 teaspoon table salt
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1 teaspoon ground cinnamon
Slow Cooker Sweet Potatoes
Slow Cooker Sweet Potatoes: Directions
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Wash sweet potatoes well and dry them. Keep skins on. Cut each one in half down the middle.
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Put each half flat-side up on a board. Use a sharp knife to cut lines in the soft part like a checkerboard—about 1/4 inch deep. Make lines one way, then the other way to make tiny squares. Don’t cut through the skin.
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Rub a little butter or spray on the bottom of the slow cooker so they don’t stick.
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Lay the cut halves in the cooker skin down, scored side up. Fit them close in one layer. They can touch a bit, but keep most scored parts open.
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Mix melted butter, maple syrup, salt, and cinnamon in a bowl until smooth.
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Pour mix over the potatoes. Let it soak into the lines.
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Put the lid on. Put the lid on. Cook it on low flame for 4 to 5 hrs or high heat for 2 to 2.5 hrs. Poke with a fork—they should be super soft, edges browned.
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Spoon sauce from bottom over the tops. Taste and add a tiny bit more salt if too sweet.
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Serve warm right from cooker with extra sauce. For more crisp, move to a pan, add sauce, and broil 2-3 minutes—watch so they don’t burn.