This sweet and easy recipe for Crock Pot Glazed Sweet Potatoes is the perfect Thanksgiving or Christmas side dish. You need just 6 simple ingredients to make this hands-off dish that’s also vegetarian, gluten-free, and perfect for the entire family.
After my recipe for Slow Cooker Maple Glazed Carrots quickly became one of the most popular ones on my site, I knew that I had to make a sweet potato version. I sure am glad that I did!
This recipe for Crock Pot Glazed Sweet Potatoes has all of the same ingredients (and easy prep) as my original carrot recipe but tastes even better. The sweet maple and brown sugar glaze is absolutely decadent when drizzled on top of tender sweet potatoes. I think you’re going to be as obsessed as I am.
The beauty of this recipe is how simple it is. You can easily prepare it with just a few ingredients, and allow the slow cooker to do the work. It’s perfect for holidays and special dinners, as it frees up room in the oven for larger dishes (like turkey or ham).
This recipe has definitely become a fast family favorite, and I hope you enjoy it as much as we have!
Reasons to Love This Easy Slow Cooker Side Dish:
- It’s easy to make with just 6 simple ingredients.
- A great way to free up your oven on busy holidays like Thanksgiving and Christmas.
- The warm and comforting flavors are perfect for Fall and Winter meals – talk about cozy comfort food!
- No need for dessert! This sweet side dish satisfies your sweet tooth while serving you up nutrient-dense sweet potatoes.
Ingredients
- Sweet potatoes: Pick fresh sweet potatoes that are free from wrinkling or pitting. This recipe calls for about 3 medium sweet potatoes, but you can easily double or triple the recipe for a crowd.
- Brown sugar: For sweetness and a slightly thicker glaze. Compliments maple and sweet potato beautifully.
- Maple syrup: This really makes the dish special! If you don’t have maple syrup you can use a substitution or some additional brown sugar.
- Cinnamon: Adds a warm, comforting element that makes it perfect for serving in the cooler Fall and Winter months.
- Butter: This adds a lovely richness and combines with the other ingredients to make a yummy glaze for the sweet potatoes.
- Salt: A little bit of salt balances the sweet flavors in this dish.
Recommended Equipment:
- Slow Cooker: I recommend a 6-quart programmable slow cooker because it’s large enough to accommodate a variety of recipes, including soups and stews.
How to Make Glazed Sweet Potatoes in a Slow Cooker
This recipe is SO easy to make. You’re going to love it for an easy slow cooker side dish, especially for holidays like Thanksgiving and Christmas. The base recipe is smaller, but you can easily double or triple the recipe to accommodate a larger crowd.
Adding the Sweet Potatoes
Wash and peel your sweet potatoes, and then slice them into 1/3-1/2″ rounds. Thicker rounds will take longer to cook, while thinner rounds will be done more quickly.
Adding the Glaze Ingredients
Then sprinkle in the salt, cinnamon, and brown sugar. Pour in the maple syrup.
Stir with a silicone spatula to distribute the glaze ingredients as best as you can. It won’t be perfect, so don’t worry. Once the sweet potatoes begin to cook it will be easier to stir if needed.
Top the sweet potato slices with squares of butter, and then place the lid on the crock pot.
Cooking Time
Cook the sweet potatoes on “high” for 2 1/2 – 3 hours, or on “low” for 5-6 hours. The sweet potatoes are done when they are fork-tender.
Thickening the Brown Sugar and Maple Syrup Glaze
Method 1: Gently transfer the sweet potato slices to a large bowl and cover them with a plate to keep them warm. Transfer the liquid to a saucepan and bring to a simmer over medium-high heat. Whisk, cooking until thickened, about 5 minutes.
Method 2: Remove the lid for the final 30 minutes of cooking, and switch it on “high”. Cook until the glaze has thickened.
Of the two methods to thicken the glaze, the saucepan method works the best.
Substitutions
Maple syrup: If you don’t have access to real maple syrup, you can use honey, corn syrup, or pancake syrup. You could also opt to increase the brown sugar to 3/4 cup and omit the maple syrup.
Sweet potatoes: You can easily make this recipe with baby carrots (see my Maple Glazed Carrots recipe) in place of the sweet potatoes.
Dairy-free: Substitute the butter for butter-flavored coconut oil, or a dairy-free spread of your choice.
Refined sugar-free: Substitute the brown sugar for 1/4 cup of coconut sugar, 3 tablespoons of honey, OR increase the maple syrup to 3/4 cup.
Tips for Success
- If you want the sweet potatoes to cook more quickly, slice them thinly. If you would like for them to take longer to cool, cut them on the thick side (as thick as 1″ for longer cooking times).
- This recipe makes a regular family-sized batch. If you want to serve it for Thanksgiving or Christmas, you will want to double or triple the recipe.
- Thickening the glaze is an additional step, but really makes the sweet potatoes that much better. I recommend simmering it in a saucepan for the best results.
More Crock Pot Side Dishes
- Crock Pot Funeral Potatoes
- Slow Cooker Maple Glazed Carrots
- Crock Pot Green Bean Casserole
- Slow Cooker Parmesan Brussel Sprouts – Easy Weeknight Recipes
- Slow Cooker Cheesy Vegetable Casserole – The Diary of a Real Housewife
Equipment
- Slow Cooker 6 quart
Ingredients
- 2 ½ pounds sweet potatoes approximately 3 medium size
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup real maple syrup
- ⅓ cup butter cubed
Instructions
- Peel and slice the sweet potatoes into ⅓-½” thick rounds.
- Place the sweet potatoes into the insert of a 6-quart slow cooker.
- Sprinkle in the salt, cinnamon, and brown sugar. Stir to combine.
- Pour in the maple syrup and stir gently to evenly distribute it.
- Cut the butter into 6-8 cubes, and place them on top of the sweet potatoes, spaced evenly.
- Cook on “high” for 2 ½-3 hours, or “low” for 5-6 hours. If possible, stir the sweet potatoes 1-2 times during cooking.
- Once the sweet potatoes are done cooking, remove just the potatoes (leaving the liquid behind) to a bowl covered with a plate to keep warm.
- Transfer the liquid to a saucepan and simmer over medium-high heat until the glaze is thickened, whisking often. Alternatively, you could try removing the lid during the final 30 minutes of cooking to thicken it slightly.
- Top the sweet potato slices with the thickened glaze and serve immediately.
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