The easiest and tastiest-ever super creamy Slow Cooker Mashed Sweet Potatoes made right in your crockpot!
You know what’s the worst? When you remember something as being really fantastic and you don’t experience it for a long time and then when you finally do it’s so built up in your mind that it doesn’t meet your expectations. You know what I’m talking about don’t you? This happened to me just last weekend when we went out for dinner to a barbecue restaurant we remember loving but haven’t been to in at least a year – maybe longer. We ordered exactly what we had ordered the previous times, but it just wasn’t the same. I don’t know if they changed their recipes or if I just built it up in my mind so much that they couldn’t meet my expectations regardless of how great it was.
Why do I bring this up today? Well half of what I ordered was mashed sweet potatoes.
I was soooo looking forward to these spectacular mashed sweet potatoes I remembered, but when it arrived on my plate and I took the first bite it just wasn’t as spectacular as I expected it to be. They weren’t bad, I mean I ate the whole side dish so they obviously couldn’t have been awful right? But just lacking that umph I remember being there before.
The good news? I actually have a pretty fantastic mashed sweet potato recipe of my own – this one right here. ^^^^^ And my all-time favorite thing about these sweet potatoes is that they are made in your slow cooker. No need to stare down a big pot of water to make sure it doesn’t boil over, and you can stick your crockpot anywhere you like to get it out of the way if you’re using your kitchen space for other dishes which, by the way, is just one reason I adore slow cookers so darn much in the first place – I often put mine out on the back porch even, it’s awwwwwesome. Feel free to use heavy cream for really rich flavor and/or up the amount of cinnamon if you love heavily-spiced sweet potatoes!
Slow Cooker Mashed Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes - peeled and cut into 2 inch pieces
- 4 tablespoons butter
- ⅔ cup milk - (see note)
- 1 ½ teaspoons salt
- 1-2 teaspoons cinnamon - to taste
Instructions
- Add chopped sweet potatoes to your slow cooker. Cover and cook on high for 2-3 hours or on low 5-6 hours.
- Add the butter to the slow cooker, re-cover, and allow to cook for a few more minutes to let the butter melt. Once butter is melted, add remaining ingredients.
- Mix with an electric hand mixer (you can also use a masher if you prefer) until smooth.
- Serve warm and top with additional cinnamon, butter, and chopped pecans if desired.
Notes
This recipe can easily be doubled, or even tripled. Cooking time may need to be increased by 1-3 hours for larger batches.
Nutrition
Can This be translated to an instapot recipe?
I’m curious to know what size slow cooker is used in the recipes. It seems to be 4-5 quart. Is that a correct assumption?
This was prepared in a 6 qt slow cooker for photos.