These slow cooker brown sugar sweet potatoes are a low-effort holiday dessert with tender orange centers and a buttery cinnamon syrup. The potatoes cook whole, so there is no peeling or chopping before they go into the crockpot.
Why this dessert works
Keeping the skins on helps the sweet potatoes hold their shape during the long cook. Brown sugar, butter, apple juice, and cinnamon collect in the bottom of the pot and make a spoonable sauce. Serve each potato split open, with the syrup poured over its soft center.
Ingredients
- 6 medium whole sweet potatoes, similar in size
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, sliced
- 1/2 cup apple juice
- 1 teaspoon ground cinnamon
Directions
- Clean and arrange. Rinse the sweet potatoes under running water and scrub every surface, especially around the ends. Pat them dry. Set the whole, unpeeled potatoes in the slow cooker in an even layer; a little overlap is fine, but the lid must close completely.
- Build the glaze. Combine the brown sugar and cinnamon in a small bowl so the spice is evenly distributed. Sprinkle the mixture over the potatoes. Place the butter slices across the top, then pour the apple juice into the gaps around the potatoes. Keep the liquid in the cooker so the sugar can dissolve as it heats.
- Cook gently. Cover and cook on low for 6 to 8 hours, or on high for 3½ to 4½ hours. Avoid lifting the lid repeatedly. Near the end of the time range, insert a thin knife into the center of the largest potato: it should slide through without resistance. If it is still firm, continue cooking and check again after 20 to 30 minutes. The butter, sugar, and juice should have become a glossy syrup.
- Finish and serve. Use tongs or a slotted spoon to move the tender potatoes into shallow bowls or onto a platter. Split each potato lengthwise, gently fluff the flesh with a fork, and spoon some of the warm cinnamon syrup from the cooker into the opening. Serve immediately, with optional whipped cream, vanilla ice cream, or nuts offered separately.
Serving ideas
For dessert, add a small scoop of vanilla ice cream or a spoonful of whipped cream. Toasted pecans bring welcome crunch. The potatoes can also sit alongside a Thanksgiving meal as a sweet side dish; serve the toppings separately so guests can choose.
Variations & Tips
- Add crunch: Scatter chopped toasted pecans or walnuts over each serving just before it reaches the table; adding them earlier softens them.
- Try maple: Replace 2 to 3 tablespoons of the apple juice with maple syrup. Keep the total amount of liquid at 1/2 cup.
- Adjust the spice: A small pinch of nutmeg or ground ginger adds warmth without overwhelming the sweet potatoes.
- Match the sizes: Choose potatoes of similar thickness so they finish together. The largest one is the best doneness test.
- Watch the texture: Do not stir the cooked potatoes in the pot; very tender skins can tear. Lift them out individually.
- Store leftovers: Refrigerate the potatoes and syrup in a covered container, then reheat until hot and spoon the sauce over them again.
Slow Cooker Brown Sugar Sweet Potato Dessert
Whole sweet potatoes cook in a buttery brown sugar, apple, and cinnamon syrup for a simple holiday dessert.
Ingredients
Method
- Scrub and dry the sweet potatoes. Place them whole in the slow cooker, making sure the lid closes completely.
- Mix the brown sugar and cinnamon. Sprinkle over the potatoes, distribute the butter slices on top, and pour the apple juice into the spaces around them.
- Cover and cook on low for 6 to 8 hours or high for 3 1/2 to 4 1/2 hours. A thin knife should slide easily through the largest potato. If firm, cook another 20 to 30 minutes.
- Lift out the potatoes carefully. Split them, fluff the centers with a fork, and spoon the warm syrup over each serving.
