Easy Slow Cooker Sweet Potatoes

Whole sweet potatoes cook gently in the crockpot until their skins are tender and their centers are soft, creamy, and naturally sweet. Finish them with butter and your favorite sweet or savory toppings.

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Prep Time 5

Cook Time 6

Total Time 6

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

4 potatoes, 6-8 ounces each Medium sweet potatoes
1/4 cup Water

For Serving

1 tablespoon per potato Butter

Optional Toppings

As desired Brown sugar
As desired Ground cinnamon
As desired Maple syrup
As desired Salt

Method

Step-by-Step

Scrub four medium sweet potatoes well under cool running water, dry them thoroughly, and leave the skins on. Pierce each potato several times with a fork.
Place the prepared potatoes in a 5- to 6-quart slow cooker and pour in 1/4 cup water. Arrange them in one layer when possible; they do not need to be submerged.
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Smaller potatoes may be ready sooner, while very large potatoes can need up to 8 to 9 hours on LOW.
Test the thickest potato by inserting a thin knife or fork into the center. It is ready when the utensil slides in easily without a firm or crunchy spot.
Carefully split each potato open and add 1 tablespoon butter per potato. Finish with brown sugar, cinnamon, maple syrup, salt, or another favorite topping.

Notes

Choose potatoes of similar size so they cook at roughly the same rate. Keep the lid closed during cooking as much as possible. Refrigerate cooled leftovers in an airtight container for up to 4 days and reheat until hot.