Crock Pot Glazed Sweet Potatoes

Print Recipe

Course Slow Cooker

Cuisine American

Prep Time 10

Cook Time 3

Additional Time 5

Total Time 3 15

Servings servings

Calories 243

Author Dorothy Bigelow

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

US Customary - Metric

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.

Notes

Maple syrup substitute: If you can't find real maple syrup, you can substitute the maple syrup for honey, corn syrup, or pancake syrup. You can also opt to increase the brown sugar to ¾ cup and omit the maple syrup.

Thickening the Glaze: Of the two methods to thicken the glaze, the saucepan method works the best.

Larger batch: If you’re making this for Thanksgiving, Christmas, Easter, or another large celebration, you can double or triple the batch. Just ensure to stir several times, and you also may need to lengthen the cooking time slightly. Once the sweet potatoes are easily pierced with a fork, they are done.

Nutrition