These slow cooker sweet potatoes are an effortless, crowd-pleasing side dish. With minimal prep and the gentle heat of a crockpot, you’ll get tender, creamy sweet potatoes every time—perfect for weeknights or holiday meals when you want one less thing in the oven.
Why you’ll love this crockpot recipe
- Sweet potatoes turn out ultra creamy, tender, and fluffy when cooked slowly in a crockpot.
- Prep takes only a few minutes—just wash and prick the potatoes—then the slow cooker does the work, freeing you to focus on other dishes.
- You essentially need one ingredient: sweet potatoes. Finish them with any toppings you like for a quick, customizable side.
Ingredients you’ll need
- Sweet potatoes — 6 to 8 medium sweet potatoes, about 8 ounces each. Choose similar-sized potatoes so they cook evenly.
- Optional toppings — butter, chives, sour cream, salt, and pepper, or any toppings you prefer such as maple syrup, honey, cinnamon, or brown sugar.
How to make these slow cooker sweet potatoes
- Wash and scrub the sweet potatoes well. Do not dry them completely—the residual moisture helps them steam while cooking. Prick each potato several times with a fork or paring knife.
- Arrange the sweet potatoes in the slow cooker in a single layer. If needed, you may add a second layer, but do not stack more than two layers to ensure even cooking.
- Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are easily pierced with a fork.
- Using tongs, carefully remove the potatoes and let them cool until they are safe to handle. For a slightly crisp exterior, transfer them to a baking sheet and broil in the oven for a few minutes.
- Slice each potato lengthwise, squeeze the ends to open, and add your preferred toppings.
Tips and notes
- Smaller sweet potatoes will finish toward the lower end of the time range (about 6 hours on low or 3 hours on high). Extra-large potatoes will need more time.
- Handle cooked sweet potatoes gently; they will be very soft and can break apart easily.
- No extra water is necessary—the potatoes release moisture as they cook and steam in the slow cooker.
- Thoroughly scrub potatoes to remove dirt, but avoid leaving them dripping wet when placing them in the crockpot.
- Do not stack more than two layers to prevent uneven cooking.
- For a sweeter finish, drizzle with honey or maple syrup and sprinkle cinnamon or brown sugar before serving.
Frequently asked questions
No. Wrapping is unnecessary; the slow cooker steams and cooks the potatoes evenly without foil.
Store cooled sweet potatoes in an airtight container in the refrigerator for 4 to 5 days. They reheat well for meal prep.
Yes. Cool completely, wrap individual potatoes in plastic wrap or foil, place in a freezer-safe bag or container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the microwave wrapped with a damp paper towel for 2 to 3 minutes, or in a 350°F oven for 10 to 15 minutes until warmed through.
Recipe
Slow Cooker Sweet Potatoes
10 minutes
4 hours (varies by size)
4 hours 10 minutes
6 – 8 servings
Equipment
- Slow cooker
Ingredients
- 6 to 8 medium sweet potatoes (about 8 ounces each)
Optional toppings
- Butter
- Chives
- Sour cream
- Salt and pepper
Instructions
- Wash and scrub the sweet potatoes; leave a bit of moisture to help them steam.
- Prick each potato several times with a fork or paring knife.
- Place potatoes in the slow cooker in a single layer, adding a second layer only if necessary (no more than 2 layers).
- Cook on low for 6–8 hours or on high for 3–4 hours, until tender when pierced with a fork.
- Remove carefully with tongs and let cool slightly. Slice down the middle, open, and add toppings.
- Optional: Broil briefly in the oven for a crisper skin before serving.
Notes
Nutrition
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Calories: 194 kcal
More recipes you may like
- Slow Cooker Cranberry Sauce
- Slow Cooker Turkey Breast
- Slow Cooker Whole Chicken
- Slow Cooker Chicken and Potatoes with Green Beans
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