24 Delicious Sweet Potato Slow Cooker Delights

Looking for cozy, hands-off meals that fill your home with irresistible aromas? Sweet potatoes are the ultimate slow cooker superstar, transforming into everything from savory stews to decadent desserts with minimal effort. Get ready to fall in love with these 24 delicious recipes that promise comfort, convenience, and incredible flavor—your slow cooker is about to become your new best friend!

Creamy Slow Cooker Sweet Potato Soup

Beneath the gentle hum of the slow cooker, there’s a quiet comfort in watching simple ingredients transform into something deeply nourishing, especially as the light softens outside the window and the air carries the first hints of autumn chill. This soup, with its creamy texture and earthy sweetness, feels like a warm embrace on days when you crave both simplicity and soulfulness. It’s the kind of meal that asks for little effort but gives back so much in return.

Ingredients

– 2 large sweet potatoes, peeled and cubed (about 4 cups)
– 1 medium yellow onion, diced (or white onion for milder flavor)
– 2 cloves garlic, minced
– 4 cups vegetable broth (low-sodium, or adjust salt later)
– 1 cup full-fat coconut milk (shaken well before using)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional, for subtle heat)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh parsley or cilantro for garnish (optional)

Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium heat for 1–2 minutes until shimmering.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in the minced garlic and cook for 30–45 seconds until fragrant but not browned.
4. Transfer the onion and garlic mixture to the slow cooker insert.
5. Add the peeled, cubed sweet potatoes to the slow cooker.
6. Pour in 4 cups of vegetable broth, ensuring the sweet potatoes are fully submerged.
7. Sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper (if using).
8. Season with 1/2 teaspoon salt and a few grinds of black pepper.
9. Stir all ingredients gently to combine.
10. Cover the slow cooker and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the sweet potatoes are fork-tender.
11. Turn off the slow cooker and carefully blend the soup until smooth using an immersion blender, moving it in slow circles to avoid splatters.
12. Stir in 1 cup of full-fat coconut milk until fully incorporated and creamy.
13. Taste the soup and adjust seasoning with additional salt or pepper if needed.
14. Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired.

Velvety and rich, this soup coats the spoon with a smooth, almost silken texture that lets the natural sweetness of the potatoes shine through, balanced by the warmth of smoked paprika and cumin. For a cozy twist, try swirling in a dollop of Greek yogurt or topping it with toasted pumpkin seeds for a bit of crunch against the creaminess.

Savory Slow Cooker Sweet Potato Stew

Venturing into the kitchen on this quiet afternoon, I find myself drawn to the gentle rhythm of slow cooking, where ingredients meld together over hours like old friends catching up. There’s something deeply comforting about filling the house with the earthy aroma of sweet potatoes and herbs, a warmth that settles not just in the pot but in the soul. This stew feels like a soft blanket on a crisp autumn day, simple yet profoundly nourishing.

Ingredients

– 2 tablespoons olive oil (or any neutral oil for sautéing)
– 1 large yellow onion, diced (about 2 cups)
– 3 cloves garlic, minced (adjust to taste for more pungency)
– 2 large sweet potatoes, peeled and cubed (about 4 cups)
– 1 cup dried brown lentils, rinsed (for added protein and texture)
– 4 cups vegetable broth (low-sodium if preferred)
– 1 teaspoon smoked paprika (for a subtle smoky depth)
– 1/2 teaspoon dried thyme (or fresh if available)
– Salt and black pepper (to layer seasoning throughout)
– 1 cup full-fat coconut milk (for creaminess; shake the can well)
– Fresh parsley, chopped (for garnish and freshness)

Instructions

1. Heat 2 tablespoons of olive oil in a skillet over medium heat until it shimmers, about 1–2 minutes.
2. Add 1 large diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute more, just until fragrant to avoid burning.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add 2 large cubed sweet potatoes, 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme to the slow cooker.
6. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then stir all ingredients until well combined.
7. Cover the slow cooker and cook on low heat for 6–8 hours, until the sweet potatoes are tender when pierced with a fork and the lentils have softened.
8. Tip: For a thicker stew, mash some of the sweet potatoes against the side of the pot with a spoon during the last hour of cooking.
9. Stir in 1 cup full-fat coconut milk until fully incorporated, then cook for an additional 15 minutes on low to warm through.
10. Tip: Taste and adjust seasoning with more salt or pepper if needed, remembering that flavors intensify over slow cooking.
11. Ladle the stew into bowls and garnish with fresh chopped parsley just before serving.
12. Tip: Let the stew rest for 10 minutes off heat to allow the flavors to meld further for a richer taste.

But what emerges is a stew with a velvety texture, where the sweet potatoes break down into a natural creaminess against the hearty lentils. The subtle smokiness from the paprika lingers on the palate, balanced by the bright finish of parsley. I love serving it over a slice of crusty bread to soak up every last bit, or topping it with a dollop of Greek yogurt for a tangy contrast.

Slow Cooker Sweet Potato and Black Bean Chili

Unfolding the slow, steady warmth of autumn afternoons, this chili gathers its deep flavors patiently in the quiet hum of the cooker, filling the kitchen with earthy spices and the promise of comfort. It’s the kind of meal that asks for nothing more than time, letting sweet potatoes soften into tenderness while black beans soak up every note of smoke and sweetness.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cut into ½-inch cubes
– 2 (15 oz) cans black beans, rinsed and drained
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until it shimmers.
2. Add 1 large diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden but not browned.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add 2 medium sweet potatoes (peeled and cubed), 2 cans rinsed black beans, 1 can crushed tomatoes, 2 cups vegetable broth, 1 tbsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper to the slow cooker.
6. Stir all ingredients until fully combined.
7. Cover the slow cooker and cook on Low for 6–7 hours or on High for 3–4 hours, until the sweet potatoes are tender when pierced with a fork.
8. Ladle the chili into bowls and serve hot.

Zesty with smoky paprika and earthy cumin, this chili thickens into a velvety, spoon-coating broth that clings to each cube of sweet potato. Try topping it with a dollop of cool Greek yogurt or a sprinkle of fresh cilantro to balance the warmth, or spoon it over toasted cornbread for a hearty, comforting bite.

Hearty Sweet Potato Slow Cooker Casserole

Gently, as the autumn light filters through my kitchen window, I find myself drawn to the slow cooker on the counter, its steady warmth promising comfort through the afternoon. There’s something deeply satisfying about preparing a dish that requires little more than patience, allowing flavors to meld and transform while I tend to other quiet tasks. This sweet potato casserole feels like a hug in a bowl, perfect for these crisp October days when the world outside begins to slow its pace.

Ingredients

– 3 large sweet potatoes, peeled and cubed (about 4 cups total)
– 1 cup heavy cream (or half-and-half for lighter version)
– 1/2 cup brown sugar, packed (adjust for sweetness preference)
– 4 tablespoons unsalted butter, cubed (cold butter works best)
– 1 teaspoon cinnamon (freshly ground if possible)
– 1/2 teaspoon nutmeg (freshly grated adds warmth)
– 1/4 teaspoon salt (fine sea salt distributes evenly)
– 1 cup pecans, roughly chopped (toasted pecans add crunch)
– 1/2 cup marshmallows (mini marshmallows melt more evenly)

Instructions

1. Peel 3 large sweet potatoes completely, removing any dark spots or imperfections with a paring knife.
2. Cut the peeled sweet potatoes into uniform 1-inch cubes to ensure even cooking throughout the casserole.
3. Place all sweet potato cubes into your slow cooker insert, spreading them in an even layer across the bottom.
4. Pour 1 cup of heavy cream evenly over the sweet potatoes, making sure all pieces get lightly coated.
5. Sprinkle 1/2 cup packed brown sugar over the potatoes, distributing it as evenly as possible across the surface.
6. Dot the surface with 4 tablespoons of cubed unsalted butter, spacing the pieces about 1 inch apart.
7. Measure 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg directly over the mixture, then sprinkle evenly.
8. Add 1/4 teaspoon of fine sea salt across the entire surface to balance the sweetness.
9. Gently stir all ingredients together with a wooden spoon until the sweet potatoes are evenly coated.
10. Cover the slow cooker with its lid and set the temperature to LOW heat for 6 hours. (Tip: Resist opening the lid during cooking to maintain consistent temperature and moisture.)
11. After 6 hours, carefully remove the lid and check that sweet potatoes are fork-tender by inserting a fork into several pieces.
12. Use a potato masher to gently mash the cooked sweet potatoes to your desired consistency, leaving some chunks for texture.
13. Sprinkle 1 cup of roughly chopped pecans evenly across the top of the mashed sweet potato mixture.
14. Arrange 1/2 cup of mini marshmallows in a single layer over the pecans, covering most of the surface. (Tip: Leave small gaps between marshmallows to allow heat circulation for even melting.)
15. Replace the lid and cook on HIGH for 30 minutes until marshmallows are golden and slightly toasted. (Tip: For extra browning, transfer to oven broiler for the final 2-3 minutes, watching carefully to prevent burning.)
16. Turn off the slow cooker and let the casserole rest for 10 minutes before serving to allow flavors to settle. Really, the magic happens in that final rest—the sweet potatoes become impossibly creamy while maintaining their earthy sweetness, and the toasted pecans provide that essential crunch against the pillowy marshmallows. I love serving this straight from the slow cooker at the table, where the aroma welcomes everyone before they even take their first bite, sometimes with a drizzle of maple syrup for those who want extra warmth.

Slow Cooker Sweet Potato and Lentil Curry

Perhaps there’s something quietly comforting about returning to the slow cooker on an ordinary afternoon, watching steam fog the lid as simple ingredients transform into something deeply nourishing. This curry feels like a gentle exhale, a reminder that some of the best meals require little more than patience and the warmth of your kitchen.

Ingredients

• 1 large sweet potato, peeled and diced into 1-inch cubes (about 2 cups)
• 1 cup brown lentils, rinsed and drained
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (adjust to preference)
• 1 (14 oz) can coconut milk, full-fat for creaminess
• 2 cups vegetable broth, low-sodium
• 1/2 tsp salt
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat the olive oil in a skillet over medium heat for 1 minute until shimmering.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
4. Sprinkle the curry powder, cumin, turmeric, and cayenne pepper over the onion mixture, toasting the spices for 30 seconds to deepen their flavor.
5. Transfer the spiced onion mixture to the slow cooker insert.
6. Add the diced sweet potato and rinsed brown lentils to the slow cooker.
7. Pour in the coconut milk and vegetable broth, stirring gently to combine all ingredients.
8. Season with salt, then cover and cook on Low for 6 hours until the sweet potatoes are tender and the lentils have absorbed most of the liquid.
9. Check the curry at the 5-hour mark; if it appears too thick, add 1/4 cup of broth or water to reach your desired consistency.
10. Ladle the finished curry into bowls and garnish with fresh cilantro if using.

Rich and velvety, the sweet potatoes break down slightly to thicken the curry, while the lentils remain intact for a satisfying bite. Serve it over fluffy basmati rice or with warm naan to scoop up every last bit of the spiced coconut broth.

Sweet and Spicy Slow Cooker Sweet Potato Chili

Years seem to fold into themselves on afternoons like this, when the air carries that first crisp whisper of autumn and all I want is something warm that will wait patiently for me. This sweet potato chili becomes that quiet companion, filling the kitchen with spices that feel like a gentle embrace after a long day.

Ingredients

– 2 large sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
– 1 yellow onion, diced (about 1½ cups)
– 3 cloves garlic, minced
– 1 lb ground turkey (or ground beef for richer flavor)
– 2 (15 oz) cans kidney beans, rinsed and drained (or black beans if preferred)
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth (chicken broth works too)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chili powder
– 1 tsp smoked paprika
– ½ tsp cayenne pepper (reduce to ¼ tsp for milder heat)
– 1 tbsp brown sugar (or maple syrup for deeper sweetness)
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Add minced garlic and cook for 1 minute until golden but not browned.
4. Transfer onion and garlic mixture to your slow cooker insert.
5. Return skillet to medium-high heat and add ground turkey.
6. Break turkey apart with a wooden spoon and cook for 6-7 minutes until no pink remains.
7. Drain any excess liquid from the turkey using a slotted spoon.
8. Add cooked turkey to the slow cooker with the onion mixture.
9. Place peeled and diced sweet potatoes into the slow cooker.
10. Pour rinsed kidney beans over the sweet potatoes.
11. Add crushed tomatoes and vegetable broth to the slow cooker.
12. Sprinkle chili powder, smoked paprika, cayenne pepper, brown sugar, salt, and black pepper evenly over the surface.
13. Stir all ingredients thoroughly until well combined and spices are distributed.
14. Cover slow cooker and cook on LOW heat for 6 hours until sweet potatoes are tender when pierced with a fork.
15. Remove lid and let chili rest for 10 minutes before serving to allow flavors to meld.

Nothing compares to how the sweet potatoes break down just enough to thicken the broth while maintaining their shape. The gentle heat builds slowly with each spoonful, making this perfect ladled over cornbread or topped with a dollop of cool Greek yogurt to balance the warmth.

Slow Cooker Maple Cinnamon Sweet Potatoes

Lately, I’ve been craving the kind of comfort that only comes from letting ingredients slowly transform together, filling the kitchen with a warmth that feels like a quiet hug on a crisp autumn afternoon. This dish requires little more than patience, rewarding you with tender sweet potatoes glazed in the gentlest maple-cinnamon syrup.

Ingredients

– 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (uniform pieces ensure even cooking)
– 1/2 cup pure maple syrup (the darker, the richer the flavor)
– 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
– 2 teaspoons ground cinnamon
– 1/2 teaspoon fine sea salt (adjust based on your preference)
– 1/4 teaspoon ground nutmeg (freshly grated adds a brighter note)

Instructions

1. Place the peeled and cubed sweet potatoes into a 6-quart slow cooker, spreading them in an even layer.
2. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, salt, and nutmeg until fully combined.
3. Pour the maple syrup mixture evenly over the sweet potatoes in the slow cooker.
4. Using a large spoon, gently toss the sweet potatoes until they are thoroughly coated with the syrup mixture.
5. Cover the slow cooker with its lid and cook on the Low heat setting for 5–6 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.)
6. After 5 hours, carefully remove the lid and check for doneness by piercing a sweet potato cube with a fork; it should slide in easily with no resistance.
7. If the syrup appears too thin, switch the slow cooker to the High heat setting and cook uncovered for 15–20 minutes to allow it to thicken slightly. (Tip: Stirring once during this time helps prevent sticking and promotes even thickening.)
8. Turn off the slow cooker and let the sweet potatoes rest for 5 minutes before serving. (Tip: This resting period allows the flavors to meld and the syrup to cling beautifully to each cube.)

Deeply caramelized and impossibly tender, these sweet potatoes collapse gently at the touch of a fork, their earthy sweetness balanced by the warm spice of cinnamon and nutmeg. I love serving them alongside roasted chicken or folding them into morning oatmeal for a cozy start to the day, their syrupy glaze adding a touch of decadence to every bite.

Easy Slow Cooker Sweet Potato and Spinach Gratin

Folding into this quiet afternoon, I find myself drawn to the gentle rhythm of slow cooking, where simple ingredients transform into something deeply comforting with minimal effort. There’s something almost meditative about layering sweet potatoes and spinach, knowing warmth will do most of the work while I tend to other things. This gratin feels like a soft embrace on a crisp autumn day, uncomplicated yet deeply satisfying.

Ingredients

– 2 large sweet potatoes, peeled and thinly sliced (about 1/8-inch thick for even cooking)
– 5 oz fresh spinach leaves (or frozen, thawed and squeezed dry)
– 1 cup heavy cream (or half-and-half for lighter texture)
– 1/2 cup grated Parmesan cheese (plus extra for topping)
– 1/4 cup chopped yellow onion (shallots work beautifully too)
– 2 cloves garlic, minced (adjust to your preference)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1/4 tsp ground nutmeg (freshly grated if possible)
– 1/2 tsp salt (fine sea salt dissolves best)
– 1/4 tsp black pepper (freshly cracked for brighter flavor)
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a medium skillet over medium heat until it shimmers.
2. Sauté chopped onion for 3-4 minutes until translucent and fragrant.
3. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
4. Stir in fresh spinach and cook for 2-3 minutes until just wilted, then remove from heat.
5. In a medium bowl, whisk together heavy cream, Parmesan cheese, thyme, nutmeg, salt, and pepper until well combined.
6. Arrange one-third of the sweet potato slices in a single layer covering the bottom of your slow cooker.
7. Spread half of the spinach mixture evenly over the sweet potato layer.
8. Pour one-third of the cream mixture over the spinach, ensuring even coverage.
9. Repeat layers: sweet potatoes, remaining spinach, another third of cream mixture.
10. Top with final layer of sweet potatoes arranged neatly.
11. Pour remaining cream mixture over the top, gently shaking the slow cooker to distribute liquid.
12. Sprinkle additional Parmesan cheese evenly over the surface.
13. Cover and cook on LOW for 5-6 hours until sweet potatoes are tender when pierced with a fork.
14. Let rest uncovered for 15 minutes before serving to allow the gratin to set properly.

When you lift that first creamy, golden-brown slice from the slow cooker, notice how the sweet potatoes have softened into tender layers while still holding their shape. The spinach melts into the background, offering earthy notes that balance the sweet richness. Serve it alongside roasted chicken for a complete meal, or enjoy a generous portion as a vegetarian main with a crisp green salad—either way, it’s comfort that feels both nourishing and effortless.

Slow Cooker Sweet Potato and Beef Roast

Beneath the quiet hum of the slow cooker, there’s a gentle transformation happening—a humble sweet potato and beef roast slowly melding into something deeply comforting, perfect for those days when you need warmth without the fuss. It’s the kind of meal that fills the kitchen with a cozy, earthy aroma, inviting you to slow down and savor. Let’s gather what we need and begin.

Ingredients

– 2 lbs beef chuck roast, cut into 2-inch cubes (trim excess fat for tenderness)
– 1 large sweet potato, peeled and cubed into 1-inch pieces (about 3 cups)
– 1 yellow onion, thinly sliced (or substitute with red onion for a milder flavor)
– 3 cloves garlic, minced (use fresh for the best aroma)
– 1 cup beef broth (low-sodium, or use water in a pinch)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tbsp tomato paste (adds richness, but omit if you prefer)
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– 1/2 tsp smoked paprika (for a subtle smoky note)
– 1/2 tsp black pepper (adjust to your preference)
– 1 tsp salt (fine sea salt, or kosher salt)

Instructions

1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef cubes in a single layer for 3–4 minutes per side until browned, working in batches to avoid overcrowding.
4. Transfer the seared beef to the slow cooker, arranging it evenly at the bottom.
5. In the same skillet, add the sliced onion and cook over medium heat for 5 minutes until softened and lightly golden.
6. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Pour in 1 cup beef broth, scraping up any browned bits from the skillet with a wooden spoon.
8. Add the onion mixture to the slow cooker, spreading it over the beef.
9. Layer the cubed sweet potato on top of the beef and onions.
10. Sprinkle 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp salt evenly over the ingredients.
11. Cover the slow cooker and cook on low heat for 7–8 hours until the beef is fork-tender and the sweet potatoes are soft.
12. Carefully stir the contents once during the last hour to blend the flavors, if desired.

The beef becomes so tender it nearly falls apart at the touch, while the sweet potatoes soften into a subtly sweet, creamy contrast. Serve it over fluffy mashed potatoes or with crusty bread to soak up the rich, savory juices, letting each bite wrap you in comfort.

Garlic Herb Slow Cooker Sweet Potatoes

Just now, as afternoon light slants across my kitchen counter, I find myself reaching for the slow cooker—that quiet companion for days when time feels both abundant and fleeting. There’s something deeply comforting about letting sweet potatoes soften into tenderness while the world spins on outside, filling the air with the earthy scent of garlic and herbs.

Ingredients

– 2 large sweet potatoes, peeled and cubed into 1-inch pieces (about 4 cups total; choose firm, unblemished potatoes for even cooking)
– 3 tablespoons olive oil (or any neutral oil like avocado oil)
– 4 cloves garlic, minced (about 1 tablespoon; fresh garlic yields the best flavor)
– 1 teaspoon dried rosemary (crush between your fingers to release its oils)
– 1 teaspoon dried thyme
– ½ teaspoon salt (fine sea salt or kosher salt works well)
– ¼ teaspoon black pepper (freshly cracked pepper adds brightness)
– 2 tablespoons chopped fresh parsley (for garnish; flat-leaf parsley holds its shape better)

Instructions

1. Peel the sweet potatoes thoroughly, removing all skin to ensure a smooth texture.
2. Cut the peeled sweet potatoes into uniform 1-inch cubes to promote even cooking throughout.
3. Place the cubed sweet potatoes into the slow cooker insert in a single layer if possible.
4. In a small bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
5. Stir the oil and herb mixture vigorously with a fork until the garlic and spices are fully incorporated.
6. Drizzle the seasoned oil evenly over the sweet potatoes in the slow cooker.
7. Use a large spoon or your hands to toss the sweet potatoes until every piece is lightly coated with the herb mixture.
8. Cover the slow cooker with its lid, ensuring it seals tightly to trap steam and heat.
9. Cook the sweet potatoes on the LOW setting for 4 hours until they are fork-tender but not mushy.
10. Check for doneness at the 4-hour mark by piercing a potato cube with a fork; it should slide in easily with slight resistance.
11. Turn off the slow cooker and remove the lid carefully to avoid steam burns.
12. Sprinkle the chopped fresh parsley over the cooked sweet potatoes for a fresh, colorful finish.
13. Gently stir the potatoes once more to distribute the parsley before serving. On the tongue, these sweet potatoes melt into a creamy softness, their natural sweetness deepened by slow-roasted garlic and the piney whisper of rosemary. I love them piled over quinoa with a drizzle of tahini or tucked into warm tortillas with black beans for a humble, satisfying meal.

Slow Cooker Honey Glazed Sweet Potatoes

Perhaps there’s something quietly magical about how simple ingredients transform when given time and gentle heat, how the humble sweet potato becomes something entirely new when bathed in honey and patience.

Ingredients

• 4 medium sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
• 1/4 cup honey
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil (or any neutral oil)
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (freshly grated if possible)

Instructions

1. Place the peeled and cubed sweet potatoes in your slow cooker, spreading them in an even layer.
2. In a small bowl, whisk together the honey, melted butter, olive oil, cinnamon, salt, black pepper, and nutmeg until fully combined. Tip: Warming the honey slightly makes it easier to mix with other ingredients.
3. Pour the honey mixture evenly over the sweet potatoes in the slow cooker.
4. Using a large spoon, gently toss the sweet potatoes until every piece is coated with the glaze.
5. Cover the slow cooker with its lid and cook on LOW heat for 4 hours. Tip: Avoid opening the lid during cooking to maintain consistent temperature and moisture.
6. After 4 hours, carefully remove the lid and check if the sweet potatoes are tender by piercing a cube with a fork—it should slide through easily.
7. If excess liquid remains, switch the slow cooker to HIGH heat and cook uncovered for 15-20 minutes to thicken the glaze. Tip: Stir gently once during this step to prevent sticking.
8. Turn off the slow cooker and let the sweet potatoes rest for 5 minutes before serving.

As you spoon them out, notice how the edges caramelize into sticky sweetness while the centers remain cloud-soft. They pair beautifully with roasted chicken or can be mashed slightly to create a spiced side that feels both rustic and elegant.

Slow Cooker Sweet Potato and Carrot Mash

Kind of like those quiet afternoons when the kitchen becomes a sanctuary, this mash comes together with the gentle patience only a slow cooker can provide. It’s a humble, comforting side that fills the house with the earthy sweetness of autumn, asking for little more than time and a bit of stirring.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 3 large carrots, peeled and sliced into ½-inch rounds (about 2 cups)
• ½ cup vegetable broth (or water for a lighter flavor)
• 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
• 1 tablespoon pure maple syrup (adjust for desired sweetness)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (freshly grated if possible)
• ½ teaspoon salt (fine sea salt preferred)
• ¼ cup heavy cream (or coconut cream for a vegan alternative)

Instructions

1. Place the peeled and cubed sweet potatoes and sliced carrots into the slow cooker insert.
2. Pour the vegetable broth evenly over the vegetables to help them steam and prevent sticking.
3. Dot the vegetables with unsalted butter and drizzle the maple syrup over the top.
4. Sprinkle the ground cinnamon, ground nutmeg, and salt evenly over the vegetables.
5. Cover the slow cooker with its lid and cook on the LOW setting for 6 hours, until the vegetables are completely tender when pierced with a fork.
6. Turn off the slow cooker and carefully remove the lid, allowing any excess steam to escape.
7. Pour the heavy cream over the cooked vegetables.
8. Use a potato masher to mash the vegetables directly in the slow cooker until smooth and well combined.
9. For an extra creamy texture, use an immersion blender on low speed for 15–20 seconds, being careful not to over-blend.
10. Taste the mash and adjust seasoning with additional salt or maple syrup if needed, stirring thoroughly to incorporate.

Heavenly in its velvety smoothness, this mash carries the warm embrace of cinnamon and nutmeg, with the natural sugars from the sweet potatoes and carrots creating a delicate sweetness. Try serving it topped with a drizzle of browned butter and a sprinkle of toasted pecans for a delightful crunch, or as a cozy bed for roasted chicken or pork.

Slow Cooker Sweet Potato and Chickpea Tagine

Often, the most comforting meals are the ones that simmer quietly while you tend to other things, filling the kitchen with gentle aromas that promise warmth. On days when the world feels rushed, this slow cooker tagine offers a peaceful pause, transforming simple vegetables and spices into something deeply nourishing. It’s a dish that asks for little but gives back generously, perfect for a quiet evening or shared with loved ones.

Ingredients

– 2 large sweet potatoes, peeled and cubed (about 4 cups)
– 1 (15-ounce) can chickpeas, drained and rinsed (or use dried, soaked overnight)
– 1 yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (or 1 tsp garlic powder)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp ground cinnamon
– ¼ tsp cayenne pepper (optional, for heat)
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 cups vegetable broth (low-sodium if preferred)
– ½ cup dried apricots, chopped (or substitute with raisins)
– ¼ cup fresh cilantro, chopped (for garnish)
– Salt, to taste (start with ½ tsp)

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Transfer the onion and garlic mixture to the slow cooker insert.
5. Add 4 cups cubed sweet potatoes, 1 can drained chickpeas, 1 can undrained diced tomatoes, 2 cups vegetable broth, and ½ cup chopped dried apricots to the slow cooker.
6. Sprinkle 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp ground cinnamon, ¼ tsp cayenne pepper (if using), and ½ tsp salt over the ingredients.
7. Gently stir everything together until evenly combined.
8. Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the sweet potatoes are tender when pierced with a fork.
9. Taste and adjust salt if needed, adding more in small increments.
10. Ladle the tagine into bowls and garnish with ¼ cup fresh cilantro.

Draped in warm spices, the tender sweet potatoes and chickpeas melt together in a richly aromatic broth, with the apricots lending a subtle sweetness that balances the smoky paprika. For a cozy twist, serve it over fluffy couscous or with thick slices of crusty bread to soak up every last bit of the fragrant sauce.

Slow Cooker BBQ Pulled Pork with Sweet Potatoes

There’s something quietly comforting about letting a slow cooker do the work while the house fills with the scent of sweet and smoky barbecue. This pulled pork, nestled with tender sweet potatoes, feels like a warm embrace after a long day—simple, nourishing, and deeply satisfying. It’s the kind of meal that asks for little but gives so much in return.

Ingredients

– 3 lbs pork shoulder, cut into 3-inch chunks (trim excess fat for leaner results)
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces (or leave skins on for extra fiber)
– 1 cup barbecue sauce, divided (use your favorite store-bought or homemade)
– 1/2 cup low-sodium chicken broth (or water in a pinch)
– 2 tbsp apple cider vinegar (adds brightness to cut through richness)
– 1 tbsp brown sugar (omit if your barbecue sauce is very sweet)
– 1 tsp smoked paprika (for that deep, smoky flavor)
– 1/2 tsp garlic powder (or 2 fresh minced cloves)
– 1/2 tsp onion powder (or 1/2 small diced onion)
– 1/4 tsp black pepper (freshly cracked if possible)

Instructions

1. Place pork shoulder chunks evenly in the bottom of a 6-quart slow cooker.
2. Scatter sweet potato cubes around and over the pork.
3. In a medium bowl, whisk together 3/4 cup barbecue sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper until fully combined.
4. Pour the sauce mixture over the pork and sweet potatoes, ensuring everything is lightly coated.
5. Cover the slow cooker with its lid and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the pork shreds easily with a fork.
6. Carefully remove the lid and use two forks to shred the pork directly in the slow cooker, mixing it with the cooking juices.
7. Stir in the remaining 1/4 cup barbecue sauce to refresh the flavor and add a glossy finish.
8. Let the pulled pork rest uncovered for 10 minutes to allow the sauce to thicken slightly.

Buttery soft sweet potatoes melt into the smoky, tangy pork, creating a harmony of textures that’s both hearty and soothing. Serve it piled high on toasted brioche buns for a classic sandwich, or spoon it over creamy polenta for a cozy, knife-and-fork kind of meal.

Spiced Slow Cooker Sweet Potato Applesauce

Gently, as the afternoon light settles across the kitchen counter, I find myself drawn to the quiet hum of the slow cooker, a vessel for turning humble roots and fruit into something softly spiced and deeply comforting.

Ingredients

– 2 large sweet potatoes (about 2 lbs), peeled and chopped into 1-inch cubes
– 3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and chopped
– 1/4 cup pure maple syrup (or honey, if preferred)
– 1/2 cup water
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/8 tsp ground cloves (optional, for extra warmth)
– 1 tbsp unsalted butter (or coconut oil for dairy-free)
– Pinch of fine sea salt

Instructions

1. Combine the peeled, chopped sweet potatoes and apples in a 4-quart or larger slow cooker.
2. Drizzle the maple syrup evenly over the sweet potatoes and apples.
3. Sprinkle the cinnamon, nutmeg, cloves (if using), and salt over the ingredients.
4. Add the water to the slow cooker, pouring it around the edges to distribute moisture.
5. Dot the top of the mixture with small pieces of butter.
6. Cover the slow cooker with its lid and set it to cook on LOW heat for 6 hours.
7. After 6 hours, check that the sweet potatoes are tender enough to mash easily with a fork.
8. Turn off the slow cooker and use a potato masher or immersion blender to puree the mixture until smooth.
9. Let the applesauce cool in the slow cooker with the lid off for 20 minutes before serving.

Zesty with warmth and velvety in texture, this spiced sweet potato applesauce carries the earthy sweetness of autumn in every spoonful. Try it swirled into morning oatmeal or as a comforting side to roasted pork, where its subtle spice and creamy consistency create a quiet moment of nourishment.

Conclusion

Beyond their convenience, these 24 sweet potato slow cooker recipes offer endless comfort and flavor possibilities. We hope you’ll try a few, share your favorites in the comments, and pin this article on Pinterest to spread the slow cooker love. Happy cooking!