This simple slow cooker dessert turns fresh sweet potatoes into tender,
caramelized bites coated in a rich, buttery brown sugar syrup.
It’s the easiest way to get that classic candied flavor without using the oven.

Servings: 6

Ingredients

• 3 pounds sweet potatoes, peeled and left whole
• 1 cup brown sugar (light or dark), packed
• 1/2 cup (1 stick) unsalted butter, cut into pieces

Directions

1. Peel sweet potatoes and leave whole (halve large ones if needed).
2. Arrange in a single layer in a 5–6 quart slow cooker.
3. Sprinkle brown sugar evenly over potatoes.
4. Distribute butter pieces over the top.
5. Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 hours.
6. Spoon syrup from bottom over potatoes and let rest 10–15 minutes.
7. Serve whole or sliced with syrup spooned over.

Serving Suggestions

• Serve with roast chicken, pork chops, or baked ham
• Top with vanilla ice cream or whipped cream for dessert
• Enjoy at brunch with eggs and bacon
• Use leftovers over oatmeal, yogurt, or pancakes

Variations & Tips

• Use dark brown sugar for deeper flavor
• Scale up to 4 pounds for larger servings
• Use plant-based butter or coconut oil for dairy-free
• Add a pinch of salt after cooking to balance sweetness
• Store leftovers up to 4 days and reheat gently

Food Safety Tips

• Wash, peel, and trim sweet potatoes before cooking
• Do not leave food at room temperature over 2 hours
• Keep on WARM setting no longer than 4 hours
• Store leftovers promptly in airtight containers
• Reheat until steaming hot before serving