Slow Cooker Mashed Sweet Potatoes

Whenever I need to choose a side dish for a large crowd, I opt for my low-effort slow cooker mashed sweet potatoes recipe, which consistently yields excellent results. It is the perfect one-pot, buttery side dish that pairs well with all savory entrees! Easy to make, flavorful, and spiced with cinnamon and nutmeg, this is a must-have part of my Thanksgiving spread!

I love making easy, one-pot dishes during the holiday season. I can make the entire holiday dinner in the crockpot. Take, for example, this Slow Cooker Pineapple Ham, Crockpot Scalloped Potatoes, or Crockpot Green Bean Casserole. Planning accordingly and using my appliances logically saves me a significant amount of time and effort, so I actually get to enjoy hosting the holiday!

I like to enhance the natural sweetness of the sweet potatoes by adding a touch of brown sugar, ground cinnamon, and nutmeg. This makes this delicious side dish divine and elevates the flavors. The brown sugar adds a layer of caramelization that is absolutely irresistible. Another advantage of using a slow cooker is that it helps free up the rest of the kitchen. Also, it is very convenient to keep it warm in the same pot, allowing me to cook it in advance.

Why you will love this recipe 

• The crockpot does all the work: I just put it all in the pot and let it cook all day while I do other things. This is especially helpful when you need the oven for different tasks, such as roasting a turkey.
• Only a handful of ingredients: For this easy and frugal crockpot side dish, I only need a few ingredients. The topping consists of just butter, sugar, and nuts. 
• Much better than regular potatoes: The kids love these compared to my regular mashed potatoes. I usually make extras because everyone asks for seconds.
• Use them for other recipes: I can also use the leftover mashed sweet potatoes in pancakes, bread, muffins, and more.

What you will need

• Potatoes: I use two pounds of organic peeled sweet potatoes, cut into two-inch chunks.
• Wet ingredients: I prefer to use unsalted butter, allowing me to control the amount of salt added to my potatoes. I like to use heavy cream instead of milk because it imparts a luxurious, rich, and silky texture to my potatoes, as well as a creamy taste. I also use just a bit of water to help them cook evenly.
• Seasonings: I use brown sugar to make my sweet potatoes sweeter, and it also gives them a nice caramelization. The cinnamon also brings out the natural sweetness, and nutmeg adds warmth and depth. Salt is also added to enhance the other flavors. 

For the topping

• Wet ingredients: I use melted unsalted butter, allowing me to control the amount of salt. 
• Seasonings: Ground cinnamon adds warmth and sweetness, while brown sugar is ideal for caramelization and a rich, buttery flavor. 
• Nuts: The walnuts are chopped and blended with the nuts for a sweet, crunchy texture. 

How to make 

Prep the potatoes: I peel and chop the potatoes.

Cook: First, I add the chopped potatoes to the slow cooker and top them with the water, butter, and brown sugar. Then, I cover and cook it on low for four to six hours, depending on the size of the chunks and the number of potatoes being cooked. If I am in a hurry, I can cook them on high for two to three hours, but I only do this when necessary. Slow and low is the best way to cook them. 

Blend everything and mash: Afterward, I stir in the remaining ingredients and mash the potatoes until they are smooth and creamy. I usually use a potato masher because I like some chunks, but for extra smooth potatoes, use a hand mixer or immersion blender. 

Topping: To make the topping, melt the butter in a small skillet over medium heat. Then, I stir in the brown sugar, cinnamon, and walnuts.

Top and serve: Finally, I top the warm sweet potatoes and serve.   

Expert tip

Choosing the right sweet potatoes 

For this recipe, I prefer to use firm potatoes because they retain their moisture and freshness. I also like them to be round and fat without wrinkled skin. They should be a bright color all over with no bruises, bumps, cracks, or soft spots. It doesn’t matter whether they are evenly sized, because I am going to chop them up anyway. However, I prefer them to be smaller, as the younger ones are sweeter and have a better flavor than the older ones. 

More tips to consider:

• For added flavor and convenience, use pumpkin pie spice instead of individual spices.
• Use the low setting unless it is really necessary to cook this recipe quickly.
• Peeling is a matter of taste. I do not like the peels in my mashed potatoes, but some people do. And they do provide fiber and vitamins. 
• If chunky potatoes are your favorite, use a potato masher to achieve a smooth texture. 
• A different topping or no topping at all is delicate too. Some people use marshmallows.

Recipe variations and add-ins:

• Add some spuds: For a fluffier potato mixture, sometimes I add a few peeled russet potatoes to the mixture.
• Make it lighter: To make these potatoes lighter and lower in fat, use milk instead of heavy cream.  
• Less processed sugar: Additionally, I sometimes use maple syrup instead of brown sugar for a less processed option. 
• Other nuts: If walnuts are not your favorite, try pecans. They have a buttery flavor that goes well with this recipe, too.
• Use the fat ones: Opt for small, plump potatoes instead of the longer, thinner ones. They are less stringy and have sweeter, juicier flesh.

Serving suggestions:

This is the perfect side dish to accompany my slow cooker turkey breast, especially if you have two slow cookers. The turkey always comes out juicy, no matter what I do to it. In fact, I really don’t have to do anything to it. If I need my turkey in a hurry, I can always use my instant pot turkey breast recipe. This recipe even works with frozen turkey! 

Instead of the traditional turkey, sweet potatoes also go great with other meats, such as these tender and succulent 30-minute mushroom pork chops. They are seared to a golden perfection and coated in a creamy sauce that almost melts in your mouth. For dessert, this sweet potato bread and crustless pumpkin pie is an easy treat that saves time and effort, providing a lighter pie with all the sweet filling without the crust. It is really delicious. 

Favorite toppings:

• Mini marshmallows: They are festive and make a perfect addition. 
• Brown sugar: For extra sweetness, add more brown sugar on top. 
• Nuts: Such as pecans, walnuts, preferably caramelized.
• Pure maple syrup
• Corn flakes: I mix them with dried fruits, like raisins or cranberries.

How to store leftovers:

• Reheating: When I reheat these potatoes, I usually add a bit of potato starch or cornstarch to thicken them, as the excess moisture from freezing and thawing can cause them to become too thin.   
• Refrigerate: I save leftovers in an airtight container for up to a week in the fridge.   
• Freezing: To freeze, I put my potatoes in quart-sized freezer bags so I can stack them flat to save room. Just make sure to squeeze all the air out of them. Also, I like to add a bit of lemon juice to them to help keep the color. They will last up to six months in the freezer.   
• Defrost: I defrost my leftovers in the fridge overnight before serving. 

Frequently asked questions

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