Crockpot Sweet Potatoes with Brown Sugar and Butter
Slow-cooked sweet potatoes glazed with brown sugar, butter, and a touch of orange for a tender, caramelized side dish.
Ingredients
Sweet Potatoes
- 3 lb sweet potatoes about 5–6 medium, scrubbed
- 6 tbsp unsalted butter cut into pieces
- ⅓ cup packed dark brown sugar
- 2 tbsp maple syrup or honey optional
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- ¼ tsp kosher salt
- 2 tbsp orange juice or apple cider
To Finish
- Flaky sea salt for sprinkling
- 2 tbsp chopped fresh thyme or parsley
Instructions
- Scrub the sweet potatoes and pierce each one several times with a fork. Leave whole or halve large potatoes so they cook evenly.
- Place the potatoes in a single layer in the slow cooker. It’s okay if they’re nestled; just try for even distribution.
- Whisk together brown sugar, cinnamon, nutmeg, orange juice, maple syrup (if using), and salt. Scatter butter pieces over the potatoes and pour the glaze on top.
- Cover and cook on LOW for 5–7 hours or HIGH for 2.5–3.5 hours, until potatoes are tender when pierced with a knife.
- Carefully remove potatoes and pour cooking juices into a small saucepan. Simmer 3–5 minutes until slightly thickened, then spoon over the potatoes.
- Sprinkle with flaky sea salt and chopped thyme or parsley. Serve warm.
Notes
- Cook time varies by slow cooker and potato size—check doneness after 5 hours on LOW.
- For a crisp finish, broil the glazed potatoes 3–4 minutes after slow-cooking—watch closely.
- Store leftovers in an airtight container up to 3 days; reheat in a 350°F oven with additional glaze.
Nutrition
Calories: 240kcalCarbohydrates: 36gProtein: 2gFat: 11gSaturated Fat: 6gSodium: 210mgSugar: 18g
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