Slow Cooker Sweet Potatoes Recipe + How to Video
Slow Cooker Sweet Potatoes is your make-ahead holiday side dish solution! This recipe creates scrumptious spuds with brown sugar and pecans.
Ingredients
- 5 large sweet potatoes
- 8 ounces water
- 1 cup butter softened
- 1/4 cup honey or packed brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt or more/less, to your taste
- 1 tablespoon cracked black pepper or more/less, to your taste
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes optional
- 1/2 cup chopped pecans or walnuts
Instructions
- Scrub potatoes to remove any dirt; Using the tines of a fork or a sharp knife, stab each potato 4-6 times to create steam vent holes.
- Add sweet potatoes to the slow cooker. Pour water into the crock, cover, and cook for 4 hours on Low, or until potatoes are soft.
- To a small bowl, add butter , honey, and all herbs and spices (everything but the nuts). Stir well to combine. Cover the bowl with plastic wrap and store in the refrigerator.
- When sweet potatoes are soft, use tongs to carefully transfer them from the slow cooker to a plate.Drain water from the crockpot. Wait until potatoes are cool enough to touch (but still very warm), then remove peels. They should slide right off when sweet potatoes are cooked.
- Add peeled sweet potatoes back to slow cooker. Add one half of the compound butter mixture to the potatoes.Using a handheld electric mixer, whip potatoes and butter on medium-high speed until soft, fluffy, and creamy.
- Before serving, stir 3/4 of the nuts into mashed sweet potatoes; sprinkle remainder on the top.For extra-indulgent sweet potatoes, serve with additional compound butter.
Video
Notes
Store leftover sweet potatoes in an airtight container in the refrigerator and use within 5 days.
Nutrition
Serving: 1 | Calories: 473cal | Carbohydrates: 54g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 2062mg | Sugar: 18g | Fiber: 8g | Calcium: 85mg | Iron: 2mg