It’s a new year and I have a new method for one of my oldest and truest vegetable sidekicks: meet Crockpot Sweet Potatoes.
I’m right there with you making a resolution to eat a few more vegetables more nights of the week.
But finding the time to prep them can be challenging.
As much as I adore these Roasted Sweet Potatoes and these Sweet Potato Fries, for example, sometimes I’m just not in the mood to chop! It feels tempting to skip them altogether.
(Know the feeling? Check out this prep-free Roasted Frozen Broccoli and Roasted Frozen Brussels Sprouts.)
Be tempted to skip the veggies no more with these super easy, hands-free crockpot sweet potatoes!
A similar idea to my popular Crock Pot Baked Potatoes, this method is so simple and seamless, I may never go back to baking my sweets the old-fashioned way instead.
The prep here is essentially ZERO.
You can simply rinse, put the raw sweet potatoes in the slow cooker, and forget about them! That’s a resolution even I can’t mess up.
This healthy slow cooker sweet potato recipe results in perfectly tender and extra fluffy sweet potatoes, all while being 100% foolproof.
Plus, like these Instant Pot Sweet Potatoes and these Instant Pot Mashed Sweet Potatoes, you don’t need to leave your oven running for well over an hour to make them.
Sweet Potato Tips for Success
Here are a few tips to guarantee flawless crockpot baked sweet potatoes:
- You can cook up to 2 stacked layers of sweet potatoes in the slow cooker, but definitely don’t do more than that because the potatoes won’t cook evenly from bottom to top.
- Skip poking holes in sweet potatoes. There’s no need to release steam in this method.
- Save your aluminum foil. Sweet potatoes will cook wonderfully without being wrapped in foil first.
- Do expect a range of cooking times. The amount of time needed for potatoes to soften in the slow cooker will depend on the size of your potatoes and the strength of your slow cooker. Make a note of your potato size and ideal cooking time after you’ve initially made these so you can refer to it again.
How to Make Crockpot Sweet Potatoes
You can use this method for just one or up to 6 to 8 sweet potatoes (the number that fit will depend upon the size of your slow cooker).
Sweet potatoes are a great source of fiber, vitamins A and C, and antioxidants, and their natural sweetness makes them a kid favorite too.
Cooked sweet potatoes reheat well, so make a batch at beginning of the week (or early in the day), and you’ll have a healthy serving of vegetables on hand whenever you need them.
Or however you need them! I have lots of yummy ways to top and serve your slow cooker “baked” sweet potatoes below.
- Rinse the potatoes.
- Lay the potatoes in a slow cooker.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. They should pierce easily with a fork when done.
- Slice open the potatoes and top as desired. ENJOY!
If crockpot mashed sweet potatoes strike your fancy, after cooking them, peel and mash with a little milk, butter, salt, pepper, and garlic… and voilà!
Ways to Top Sweet Potatoes
- Breakfast Sweet Potatoes, Mediterranean Sweet Potatoes, Hawaiian Sweet Potatoes, and MORE. I have my 5 favorite ways to turn a sweet potato into an all-in-one easy meal in The Well Plated Cookbook.
- Brown Sugar & Butter. Keep it classic, rich, and creamy by having crockpot sweet potatoes with brown sugar and butter.
- Shredded Chicken. One of our favorite ways to top sweet potatoes! Use the chicken from this Healthy Slow Cooker Buffalo Chicken recipe or this Crockpot BBQ Chicken. For a blank canvas, try one of these three easy methods for making shredded chicken: Instant Pot Chicken, Crock Pot Shredded Chicken, and How to Cook Shredded Chicken (stovetop method).
- Loaded Sweet Potatoes. Top your potatoes with sour cream (or plain Greek yogurt), chives, crumbled bacon, and cheddar cheese.
- Tex-Mex Style. Enjoy your sweet potatoes topped with any of your favorite Tex-Mex ingredients. Both this 5 Ingredient Mexican Stuffed Sweet Potatoes and this Stuffed Sweet Potatoes with Black Beans and Quinoa are delicious options.
More Ways to Use Cooked Sweet Potatoes
You also can peel and mash your crockpot sweet potatoes, then use them in any recipe calling for cooked sweet potatoes. A few of my favorites:
- To Store. Refrigerate cooked sweet potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- To Freeze. Wrap each sweet potato individually, then freeze them for up to 3 months. Thaw each potato overnight in the refrigerator before reheating.
Cut a cooked sweet potato into cubes and crisp them in a skillet for your weekend brunch (see this Sweet Potato Hash for inspiration).
Recommended Tools to Make this Recipe
Programmable Slow Cooker
Easy to use, high-quality, and ideal for making any of my delicious slow cooker recipes. This one is programmable, so you can set it for the exact amount of time you need.
- 1 to 8 medium sweet potatoes about 8 ounces each
- Salt black pepper, butter, brown sugar – optional, for serving
- Rinse your sweet potatoes and shake off any excess water (no need to dry them; the moisture will help them steam).
- Place the sweet potatoes in a 6-quart or larger slow cooker. If cooking only 1 or 2 potatoes, place them in the center. If you have more sweet potatoes than will fit in a single layer, create a second layer on top. No need to poke holes in the sweet potatoes or wrap the sweet potatoes in foil.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are tender when pieced with a fork. The amount of time you need will vary based on your slow cooker and the size of your sweet potatoes (for reference, I’ve slow cooked sweet potatoes as large as 1 ½ pounds each and had them finish in about 4 hours 15 minutes on high).
- Carefully remove the sweet potatoes from the slow cooker. Once they are cool enough to handle, cut a slit down the middle, then push the two ends together to open the potato. Top and enjoy as desired. You also can scoop out the flesh and use it for any recipe that calls for cooked sweet potatoes.
- TO STORE: Refrigerate cooked sweet potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Wrap each sweet potato individually, then freeze them for up to 3 months. Thaw each potato overnight in the refrigerator before reheating.
Serving: 1potatoCalories: 194kcalCarbohydrates: 45gProtein: 4gFat: 1gSaturated Fat: 1gPotassium: 762mgFiber: 7gSugar: 9gVitamin A: 32063IUVitamin C: 5mgCalcium: 68mgIron: 1mg