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Pioneer Woman Crock Pot Sweet Potatoes

Pioneer Woman Crock Pot Sweet Potatoes - recipe card
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These slow-cooked sweet potatoes are caramelized and tender, infused with warm cinnamon and rich butter. The natural sugars intensify during the low-and-slow cook, creating a silky, custard-like texture with a slightly crisp edge where the potatoes touch the crock. Perfect as a holiday side or a cozy weeknight comfort dish.

Ingredients

Scale
  • 4 medium sweet potatoes (about 2 lb / 900 g total), peeled and cut into 1-inch (2.5 cm) cubes
  • 1/4 cup (4 tbsp / 60 g) unsalted butter, cut into small pieces
  • 1/4 cup (85 g) pure maple syrup
  • 1/4 cup (50 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/4 cup (60 ml) water

Instructions

  1. Lightly coat the inside of a 4-6 quart slow cooker with nonstick cooking spray or a thin layer of butter. This prevents the sweet potatoes from sticking and ensures easy cleanup.
  2. Place the cubed sweet potatoes in a large bowl and toss with the kosher salt, cinnamon, and nutmeg. Even coating ensures each piece is seasoned through.
  3. Transfer the seasoned sweet potatoes into the slow cooker. Spread them in an even layer, making sure the cubes are not too deep so they cook evenly.
  4. In a small bowl, whisk together the maple syrup, brown sugar, vanilla extract, lemon juice, and 1/4 cup water. Pour this mixture over the sweet potatoes, then dot the top with the small butter pieces. The liquid creates a braising environment, and the butter adds richness.
  5. Cover the slow cooker with the lid and set on LOW for 5 to 6 hours. If you’re in a hurry, you can use HIGH for 3 to 4 hours, but LOW gives the best texture—slowly caramelizing the natural sugars.
  6. After the first 3 hours on LOW (or 2 hours on HIGH), gently stir the sweet potatoes once with a spatula. This redistributes the sauce and ensures even cooking. Avoid over-stirring, which can break the cubes.
  7. Continue cooking until the sweet potatoes are fork-tender—a paring knife should slide through the thickest piece with no resistance. The sauce should be thickened slightly and syrupy.
  8. Once done, remove the lid and let the sweet potatoes rest for 5 minutes. This allows the sauce to thicken a bit more as it cools slightly.
  9. Taste and adjust seasoning: add a pinch more salt or a drizzle of maple syrup if desired. Serve warm with a little of the caramelized sauce spooned over the top.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sweet potatoes can be frozen for up to 2 months—thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, adding a splash of water or orange juice to loosen the sauce, or microwave in 30-second intervals stirring in between. For a vegan version, substitute the butter with coconut oil or a vegan butter alternative. For a touch of heat, add 1/8 teaspoon cayenne pepper along with the spices.

Nutrition

Keywords: sweet potatoes, crock pot recipe, slow cooker side dish, Pioneer Woman inspired, candied sweet potatoes, easy holiday side, gluten-free vegan, comfort food, Thanksgiving side

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-sweet-potatoes/