Slow Cooker Sweet Potatoes

This method makes for the perfect baked sweet potatoes in the slow cooker without needing foil or water! You get creamy sweet potatoes every time with only a few minutes of prep work. It's a hands-off, foolproof method that you'll love.

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Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: - 8 servings

Equipment

Slow Cooker

Ingredients

6 to 8 medium sweet potatoes, about 8 ounces each

Optional Toppings

butter
chives
sour cream
salt and pepper

Instructions

Wash and scrub clean the sweet potatoes. No need to pat dry. The moisture will help them steam in the slow cooker.
Prick all over with a fork or paring knife.
Place the sweet potatoes in the slow cooker. Place them in a single layer across the bottom. If you have more, you can stack them onto a second layer. Do not go more than 2 layers.
Cook on low for 6 to 8 hours or high for 3 to 4 hours or until potatoes pierce easily with a fork.
Carefully remove the sweet potatoes from the slow cooker with tongs. Allow them to cool until cool enough to touch. Cut a slit down the middle of the potatoes, then push the two ends together to open them.
Serve with some butter, chives, salt, and pepper or toppings of your choice.

Notes

If you would like a crispy exterior, you can place the sweet potatoes in the oven and broil them for a few minutes.

Note on the timing: The amount of time needed depends on the size of the sweet potatoes! The best doneness test is a fork or knife sliding easily into the center.

Nutrition

Course: Slow Cooker

Cuisine: American

Author: Carmy