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Crock Pot Glazed Sweet Potatoes make a tasty, no-fuss side that's perfect for holiday meals. This simple dish uses whole sweet potatoes, simmered until soft in a tasty mix of butter, warm spices, and brown sugar. Free up your oven with this family-favorite slow cooker creation!
What Makes This So Good
When I first tried making glazed sweet potatoes in my slow cooker, it totally changed my holiday cooking routine. It doesn't just save valuable oven room - the slow, gentle heat creates an amazing sweet sauce while keeping the potatoes just right. And I love how they stay warm throughout the meal, so there's no scrambling to warm up sides when it's time to eat.
Ingredients You'll Need
- Sweet Potatoes: Look for Jewel, Garnet, or Beauregard types for their sweet flavor and smooth, creamy insides.
- Butter: Gives the sauce a rich, luxurious taste.
- Brown Sugar: Brings a caramel sweetness; either light or dark works fine.
- Molasses: Adds a deep, complex sweetness to the mix.
- Vanilla Extract: Brings a subtle, comforting aroma.
- Spices: Cinnamon and cloves for that cozy holiday feeling.
- Salt: Cuts through the sweetness for better flavor.
- Slurry: Water and cornstarch to make the sauce thick and clingy.
Step-By-Step Instructions
- Get Your Potatoes Ready
- Peel the sweet potatoes and cut them into chunks about 1-inch thick. Put them in your 6-quart slow cooker.
- Create Your Sauce
- Mix water with cornstarch in a small bowl until smooth. Add in your melted butter, molasses, vanilla, cinnamon, cloves, and salt. Pour this mixture over your potato chunks, making sure they're all coated.
- Let Them Cook
- Put the lid on and cook on HIGH for 4 hours. Don't lift the lid or stir during cooking.
- Finish With Sugar
- Once done, carefully fold in the brown sugar. Let everything sit for a few minutes so the sugar can melt into the sauce.
- Time To Eat
- Enjoy while warm as a tasty side dish, with or without marshmallows on top.
Tips For Success
After years of cooking these for family gatherings, I've found that fresh sweet potatoes really do taste better than canned ones. My number one trick is to leave them alone while cooking - don't stir them! This helps them stay intact and lets that yummy sauce get just right. If you want to add marshmallows, just toss them on at the end and close the lid until they get soft and melty.
Tasty Twists
I always have fun playing around with this basic recipe. Sometimes I'll throw in some nutmeg or use maple syrup instead of brown sugar. For fancy dinners, I might add marshmallows on top or mix in some crunchy pecans. And when I'm feeling fancy, a little splash of bourbon gives them an amazing Southern flavor that everyone loves.
Storage Info
These sweet potatoes last really well in the fridge for about five days if you keep them in a sealed container. When you want to eat them again, just warm them up in a 350°F oven for around 20 minutes. If you're short on time, the microwave works too - just heat them in 30-second bursts and give them a stir between each one so they heat up evenly.
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Common Questions
- → How long can they stay on warm?
You can keep them warm for about 2 to 3 hours after they're done. Give them a stir every once in a while, and add water if they seem too thick.
- → Can I add marshmallows like a casserole?
Sure! Once they're cooked and you mix in the brown sugar, sprinkle marshmallows on top. Leave them on warm until the marshmallows melt.
- → How should I store leftovers?
Keep leftovers in a container with a tight lid and refrigerate them for up to 5 days.
- → Why do I add brown sugar later?
Adding it at the end stops it from burning or turning into too much caramel with all the cooking time.
- → Why avoid opening the lid during cooking?
Leaving the lid on keeps the heat even, so the yams cook properly and within the given time.
Final Thoughts
Quickly turn yams into a sugary, soft side dish with your slow cooker. Require just 15 minutes to prep, then let the slow cooker do its thing for 4 hours. It's a stress-free way to bring a timeless holiday dish to life.