When the weather takes a chilly turn, sweet potatoes quickly rise to the top of my list of sides I like to pair with my meals.
They’re comforting, packed with nutrients and flavor, and if you’re going to try this recipe of mine, easy to make, too!
My recipe for slow cooker sweet potatoes has a desert-like sweetness that’s borderline irresistible.
The good thing is that this recipe makes a lot of servings… so have as many as you’d like!
You may have to run to the store for a few ingredients, but as you can see, there are a lot of basics too.
And let me tell you… the combination of the saltiness, a little spice from the cayenne, and the sweetness of the dark brown sugar really make for a treat.
Here’s a closer look at how to make them.
Slow Cooker Sweet Potatoes
Sweet and flavorful, these easy-to-make sweet potatoes are a great side dish for the holidays or year-round enjoyment.
- 5-6 large sweet potatoes, peeled and cut into chunks
- 1 1/2 tablespoons cornstarch
- 4 tablespoons salted butter
- 1 cup packed dark brown sugar
- 1 teaspoon pumpkin pie spice
- 1/8-1/4 teaspoon cayenne (can leave out)
- 1 teaspoon vanilla extract
- Juice of 1 orange
- Pinch of salt
- Chopped pecans, toasted, for serving
- In a large bowl, toss the chunks of uncooked sweet potatoes with cornstarch and coat well.
- Add this mixture to a slow cooker and sprinkle the brown sugar, pumpkin pie spice, and cayenne pepper over the potatoes. Toss to coat, and follow by dotting the potatoes with butter. Pour in the vanilla, 1/4 cup water, and orange juice, and season with salt.
- Cover the slow cooker with a lid and cook on low for about 3 hours — stirring approximately every hour.
- Before transferring to a serving dish, toss the potatoes once more. Sprinkle with walnuts, if desired.
Depending on the thickness of your sweet potato cubes, you may need to increase or decrease the cook time.
While this recipe for slow cooker sweet potatoes is a favorite throughout the fall and winter seasons, no one says you can’t enjoy them year round.
And I know the recipe says that the chopped pecans are optional, but in my opinion, they’re a must! The soft bite of the potatoes in combination with the crunch of the nuts is beyond satisfying.
Still planning for your Thanksgiving meal? Add these to the list!
Related: Slow Cooker Three-Bean Chili
The best part is that while you’re preparing other side dishes, desserts, and appetizers, you can leave these to cook in the background.
Just a few minutes of prep and you’re ready to go.
So, what do you say? Will you give these a try?
I sure hope you do! And if you make them at home, be sure to take a photo, share it on social media, and tag @justjillbauer or hashtag #justjillbauer so I can see the final result!
From my kitchen to yours,
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