Cooking sweet potatoes in the Crockpot is one of the easiest ways to get perfectly cooked sweet potatoes for the holidays – or any time, really! This method is totally hands-off, and gives you tender, fluffy sweet potatoes with unbelievably soft skins.
🍠 What Makes This Recipe So Good
- Sweet potatoes are just flat delicious, and oh-so-versatile. They’re a staple of Thanksgiving and Christmas dinners, yes, but they’re great every other time of year, too, and you can do almost anything with them. We pair them with BBQ chicken, buffalo chicken, and Mexican chicken. We turn them into fries and hashbrowns and soufflé and rice. Cook them in the Instant Pot or the microwave or the air fryer or the slow cooker. Seriously, these babies are the MVPs of the root veggie world.
- This method is totally hands-off. It’s a slow cooker, so cooking the sweet potatoes in the Crockpot will take a little while, but you can truly “set it and forget it” because there’s absolutely nothing you need to after turning on the Crockpot. Just come back later to absolutely perfect potatoes!
- There’s essentially zero prepwork. A quick rinse and scrub, then a few jabs with a fork, and you’re ready to get cooking. I don’t know about you, but a holiday side dish I don’t have to spend a lot of time prepping is an instant winner in my book.
💭 Chef’s Tips
- Be sure to prick the entire surface of each sweet potato with a fork. These holes help the potatoes cook evenly, but they also act as vents to allow the steam that builds up inside the potatoes to escape. Trust me, if you don’t want to have to clean up exploded sweet potatoes, you need to create those vent holes.
- Once you’ve cooked your sweet potatoes, you can dress them up any way you like. Visit the recipes I linked above for buffalo chicken or Mexican chicken stuffed sweet potatoes, or keep things classic and go with a little butter, cinnamon, and even a touch of brown sugar.
🥘 A Few of Our Favorite Holiday Recipes
- Easy Prime Rib with Au Jus Recipe and Perfect Creamy Horseradish Sauce
- The Best Ever Cranberry Brie Bites
- Savory Southern Cornbread Stuffing
- Butternut Squash Casserole with Parmesan Breadcrumbs
- Ham Gravy
- Sweet Potato Pudding
- 4 large sweet potatoes approximately 8 ounces each
- running water
- vegetable scrub brush optional
- large Crockpot with lid or similar large slow cooker
- Wash sweet potatoes under running water, making sure to scrub away any surface dirt from skins.
- Once sweet potatoes are washed, use fork to prick holes at least ¼-inch deep into skin of each sweet potato. Cover all sides of sweet potatoes with holes.
- Place sweet potatoes in bottom of slow cooker. Note: no need to dry sweet potatoes first, but be sure sweet potatoes are not dripping wet.
- Cover slow cooker with lid. Set slow cooker to low for 5 to 8 hours or high for 3 to 4 hours (see Notes). Cook sweet potatoes, undisturbed, until vegetables are tender and fork tines can be easily inserted through skin to center of potatoes.
- Carefully transfer cooked sweet potatoes from slow cooker to serving plates. Slice sweet potatoes open or cut sweet potatoes in half, then dress as desired and serve. Alternately, transfer cooked sweet potatoes to meal prep containers and let cool completely before refrigerating until ready to eat.
- Cook times will vary depending on size of potatoes and size of slow cooker.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.