Sweet Potatoes in the Slow Cooker

If you like creamy, sweet potatoes with a buttery-like texture, then cooking them in the slow cooker is for you!

Sometimes I feel like when I cook my sweet potatoes in the oven, they don’t quite get soft enough.  This method in the slow cooker is not only incredibly easy, but they also turn out so good they literally almost melt in your mouth.  And the best part is you don’t need to add anything to them!

Sweet Potatoes in the Slow Cooker. Creamiest potato ever!

We love sweet potatoes because they are very versatile and can be cooked in a variety of ways.  But we really love them because they are SO good for you! Some of the major health benefits:

  • VITAMIN A  262% of the Daily Value in ONE small sweet potato!
  • VITAMIN C  29% of the Daily Value in ONE small sweet potato!
  • Beta – carotene 23,018 mcg
  • Fiber Twice as much fiber as regular potatoes
Sweet Potatoes in the Slow Cooker. Creamiest potato ever!

Rinse/scrub the outside of your sweet potatoes.  I like to scrub them good because we like to eat the skin.  Don’t dry them – put them right in your slow cooker.  This is the only liquid needed.  Just what is on them after rinsing!

Sweet Potatoes in the Slow Cooker. Creamiest potato ever!

Set to low and cook for 6-7 hours depending on how big your sweet potatoes are.  I would recommend cooking 4 at a time.  You will know they are done because you will be able to stick a fork right through the potato.  They will produce a little bit of liquid during the cooking process.

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Sweet Potatoes in the Slow Cooker. Creamiest potato ever!

With basically no effort you will have perfectly cooked sweet potatoes!  I’m telling you – smooth, creamy, sweet, mmmmmmmm.  These are so good!

Sweet Potatoes in the Slow Cooker. Creamiest potato ever!

We like to eat them just like they are, as a side dish for dinner, or the main course.   Cooking them in the slow cooker is great, because you can cook a lot, save them in your fridge and then use them for all of these other yummy recipes!

Sweet Potatoes in the Slow Cooker

IF YOU LIKE SWEET POTATOES, CHECK OUT THESE POPULAR RECIPES:

 

written by
Natalie Monson

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Comments(59)
Mendi Elmore says:

I cook eight sweet potatoes at a time in the slow cooker. Then peel, mash, and add coconut oil, salt, and cinnamon. We eat them cold—as a creamy, pudding-like dessert! You can top your “pudding “ with toasted walnuts or pecans.

Natalie Monson says:

Sounds amazing!!

OG says:

Sorry, but when I tried this recipe,the potatoes tasted disgusting! Total waste. Could not eat. I fed it to my dogs.

Billie says:

Thanks for the tip. I did this for a Japanese sweet potato which has a little thicker skin but it still was perfect! I did add a cup of water since the sweet potato didn’t produce any moisture on its own and started to look a little too dry. Really want to thank you again. You saved me from using the oven during the California summer.

Natalie Monson says:

So glad it worked out for you!

Sarah says:

Can you stack them up (I have 8 to cook) or do they have to all fit on the bottom of the crockpot?

Katie says:

This morning was the first day of farmers market here in my home town of Longview, Tx. Its my favorite time of year because all the locals come out and you get the freshest produce that you can find year round. I bought a huge thing of sweet potatoes for 5 dollars and couldn’t wait to get busy eating them. I found your post through pintrest. I have a birthday party to go to at 3 so this was a no brainer to try out. In my other slow cooker I put in some bbq chicken thighs to go with it. When I get home I’ll make some fresh garlic green beans to round out this effortless dinner! I cant wait! Thanks for the post!!!

Alan Slater says:

Always looking for new recipes and foods to cook. Am having a blast with my wife’s Ninja Slow Cooker/Oven. 82 yrs. old and just now getting into cooking!!

sara says:

Brilliant idea! I need to try this!

Patti says:

Sweet potatoes are a staple at my house. This is an old post, but wanted to share. Not only do we love them, my dogs love them too. They are a great diet food. We have boiled , baked. microwaved, but never slow cooked. I will try this. My daughter puts brown sugar and butter on hers. I sometimes cut them in rounds and caramelize with brown sugar and butter on the stove top in an iron skillet. Super food!

Noel says:

This looks great; can’t wait to try it out this coming week. 🙂

Natalie says:

It would probably work – they might be more mushy because more water would leach out. I would say worth a try!

Natalie says:

Sounds delicious!

The food products we get now is not good for health. But still we are forced to buy these things because of no other alternatives. The recipe you have shared here seems to be good. Anyways I’m going to try this. Thank you for sharing this wonderful recipe.

I make mine in a microwave. Just prick them with a fork, put in a ziplock microwaveable plastic bag and cook them for about 10-12 min on hight. They’re perfect with garlic Greek yogurt

Ashley says:

I don’t have a good scrubber for the potatoes, if I peeled them would it be OK in the slow cooker?

Robin says:

Imho, you don’t need to ‘scrub’ with any utensil…just wash off making sure all the dirt is gone. As far as the skin…yes it would cook but dry out and prob not be very nice and the outside would also be ruined, hard. The skin is nature’s wrapping…it allows the moisture to stay inside and steam it rather than bake it. If you can’t bear the skin once cooled you can scoop the meat out. Another yummy thing…once meat sccoped out, cut in strips, then you can butter the skin, a lil salt and fry it in a pan for yummy and mineral& vitamin rich crunchy treat! (Don’t forget much of the vitamins and minerals are in the skins of our veggies

marty says:

My daughter cooks them in the crock pot without skins (she peels them) and they turn out just fine. Not dry at all, instead soft, sweet & delicious!.

For some reason this blew my mind! Why had I not thought of this?? It inspired my post and I turned it into a delicious vegan meal with that gorgeous slow cooked sweet potato as the centerpiece – thank you!!
http://modernfamilycooking.com/lunch-box-ideas/crock-pot-sweet-potatoes-broccoli-hummus-avocado/

Kerry says:

I don’t like sweet potatoes too much. But my Granny got me to eat then this one way. She would clean and rub them in oil and bake them until the outside skin is crispy and the flesh was mush! Then she would smother them with real butter, salt and pepper and serve them with pork chops! I loved the butter in the sweet flesh with the pork! And the crispy skin was good with a little extra butter! 😉 I bet these would be good served the same way!

Nice post, fully informative thanks for sharing

This is really nice topic, which is very useful for me.

Lisa says:

I agree!!

Dee Beer Ham says:

Sounds good but have you ever peeled the sweet potatoes, cut in 2inch cubes … Put in large
Baking pan drizzle Olive oil over the potatoes?
Sprinkle Seasalt .. bake
in 410 degree oven for 25 min or till golden brown & soft to eat…delicious!

Robin says:

Yes! Or in potato wedges and bake. Same with parsnips…deeelish!

duggy says:

I can tell, regarding the previous posters’ questions …
Natalie has an amazing calm of self control sprinkled with a sense of humor 😉

Marrha says:

She certainly does

ann says:

The recipe specifies the low setting.

Susan says:

My crockpot has a High & Low setting. I can program it to cook for as long as as I want. Would it be 6 hours on High? Thank you!

Natalie says:

You don’t need to poke with a fork before cooking. The steam releases slower and it will not explode 🙂

Natalie says:

This is a great article on the true difference between a sweet potato and a yam. If you really are concerned with the difference, you should read it:

http://www.kitchendaily.com/read/yam-sweet-potato

Natalie says:

Its true. The skins are so soft they practically melt off which is a great way for kids to eat them 🙂

Natalie says:

No holes needed! Just wash them and stick them in. So easy!

Tonya says:

The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called “yam” in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.

Tonya says:

Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called “yam” in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.

Sara D says:

Do you poke them with a fork all around like when baking in the oven?

Natalie Monson says:

You don’t need to because they are cooking so slowly.

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Ivy says:

Slow cooking in the crock pot will not produce a crunchy skin. This method steams the potatoes in their own juices.

Michelle says:

These are Sweet Potatoes in the picture!
Yams are a version of cooked sweet potatoes.
Hence the term “candied yams” they are basically one and the same.

Robin says:

That is absolutely NOT true! Again Americans assuming what is ignorantly true in US applies to the global community. Ignorant US grocery folks may label, incorrectly, sweet potatoes as yams…doesn’t erase truth that in Africa and Polynesia they have yams. You can buy real yams in many int’l supermarkets in US.

Kyra says:

It says in the recipe all you need is to rinse the potatoes, but do not dry them. That is all the moisture you need. Potatoes have a lot of water in them, so liquid eeks out and the potatoes will steam in it.

Bhrei says:

Love the idea but these are yams in the picture, not sweet potatoes.

cath says:

Hi Brei – yams and sweet potatoes are the same as far as i know – depends on what country you live in what they’re called

Kim says:

Does this work for regular potatos as well?

saima says:

hi kim. yes i made boiled potatoes like this way. they were also a great way to save time boiling the potatoes. as in cooker, it took just 2 minutes.

Ruth says:

gonna have to explain to me how it only took 2 minutes in a slow cooker……..everyone else says 4-6 hours depending on heat setting

Bev Gonzales says:

I would love crock pot recipies, anything meatless.

dingomcg says:

I <3 sweet potatoes! What a great way to make them - I'm going to do it right now. When I make them in the oven, I add olive oil and pepper, and a little salt so the skins are all crunchy and delicious. Can I do that in the slow cooker as well? Thanks so much!

saima says:

hi. yes u can make them in cooker. i dont add anything but just water in cooker. they are extremely delicious cooked this way.:)

Michelle says:

I love making a bit batch of sweet potatoes on Sunday and then having them for breakfast through the week but never thought to use the slow cooker (which is great since who wants to run the oven in this heat?). Quick question – do you need to poke holes in them first? Thanks!

saima says:

Hi, i made them in my slow cooker and just had to wait for 2 minutes, no need to poke holes. just use any kind of slow cooker.these were amazing in taste too. i hope this helps.:)

Reatha says:

I can’t wait to try this. I’ve noticed that some sweet potatoes are sweeter than others…do you know whic variety is sweeter or how to choose the sweetest?

Do you add water to the crockpot? I’d love to do this! Love sweet potatoes!

saima says:

hi. yes u need to add little water as steam in the cooker will cook them and keep them soft. hope it helps 😉

jacqueline dickey says:

how long do they take in the crock pot and on what setting do you use?

Natalie Monson says:

Set to low and cook for 6-7 hours depending on how big your sweet potatoes are. I would recommend cooking 4 at a time.

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