Let’s be honest: after a long day, the last thing you want is a complicated dinner. That’s where these crockpot sweet potato recipes come in—they’re the ultimate comfort food for busy weeknights. Packed with flavor and requiring minimal effort, they’ll have your family asking for seconds. Ready to make your evenings easier and more delicious? Keep reading for 20 mouthwatering ideas!
Crockpot Sweet Potato and Black Bean Chili
Let’s be real—some nights you just need a cozy, hands-off dinner. This crockpot chili delivers big flavor with minimal effort, combining sweet potatoes and black beans in a hearty, warming dish that practically makes itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp cayenne pepper
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart crockpot.
5. Add 2 cubed sweet potatoes, 2 cans drained black beans, 1 can crushed tomatoes, and 2 cups vegetable broth to the crockpot.
6. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper.
7. Stir all ingredients until well combined.
8. Cover the crockpot and cook on low heat for 6 hours. (Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.)
9. After 6 hours, check that the sweet potatoes are tender by piercing one with a fork—it should slide in easily.
10. Use a potato masher to gently mash about one-quarter of the chili against the side of the crockpot. (Tip: This helps thicken the chili naturally without extra ingredients.)
11. Stir the chili thoroughly to incorporate the mashed portion.
12. Let the chili sit for 10 minutes with the crockpot turned off to allow flavors to meld. (Tip: This resting time improves the texture and depth of flavor.)
13. Ladle the chili into bowls.
Buttery sweet potatoes melt into the smoky, spiced broth, creating a velvety texture that clings to the hearty black beans. Serve it over a scoop of rice for extra substance, or top with a dollop of cool sour cream to balance the warmth—it’s comfort in a bowl that only gets better the next day.
Slow Cooker Sweet Potato Curry with Coconut Milk
On a chilly evening, nothing beats coming home to a warm, fragrant curry that’s been simmering away all day. This slow cooker sweet potato curry is packed with cozy spices and creamy coconut milk—it’s basically a hug in a bowl. You’ll love how hands-off it is, letting the slow cooker do all the work while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14-ounce) can diced tomatoes
– 1 (14-ounce) can coconut milk
– 1 cup vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh cilantro, chopped, for garnish
– Cooked rice, for serving
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tablespoons curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Transfer the onion-spice mixture to a 6-quart slow cooker.
6. Add 2 large cubed sweet potatoes, 1 can drained chickpeas, 1 can diced tomatoes, 1 can coconut milk, 1 cup vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper to the slow cooker.
7. Stir all ingredients until well combined.
8. Cover and cook on LOW for 6 hours, until the sweet potatoes are tender when pierced with a fork.
9. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
10. Taste and adjust seasoning with more salt if needed.
11. Tip: If you prefer a smoother texture, use an immersion blender to partially puree some of the curry right in the pot.
12. Serve hot over cooked rice, garnished with fresh chopped cilantro.
13. Tip: Leftovers taste even better the next day as the flavors continue to meld—store in an airtight container in the refrigerator for up to 3 days.
Mmm, this curry turns out luxuriously creamy from the coconut milk, with tender sweet potatoes that melt in your mouth. The spices create a warm, aromatic depth without being overly spicy. Try serving it over fluffy jasmine rice or with a side of naan for scooping up every last bit of that rich sauce.
Crockpot Maple Glazed Sweet Potatoes
Savor the cozy aroma of sweet potatoes slow-cooked to tender perfection with a sticky maple glaze. You’ll love how hands-off this recipe is—just toss everything in your crockpot and let it work its magic. It’s the ultimate holiday side dish that practically makes itself while you focus on the main course.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
– 1/2 cup pure maple syrup
– 1/4 cup unsalted butter, melted
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup chopped pecans
Instructions
1. Place the peeled and cubed sweet potatoes in a 6-quart slow cooker.
2. In a medium bowl, whisk together the maple syrup, melted butter, brown sugar, cinnamon, nutmeg, and salt until fully combined.
3. Pour the maple mixture evenly over the sweet potatoes in the slow cooker.
4. Gently stir the sweet potatoes with a wooden spoon to coat them completely in the glaze.
5. Cover the slow cooker with its lid and cook on LOW heat for 4 hours.
6. After 3 hours of cooking, carefully remove the lid and stir the sweet potatoes to redistribute the glaze.
7. Add the chopped pecans to the slow cooker and stir them into the sweet potatoes.
8. Replace the lid and continue cooking on LOW for the remaining 1 hour.
9. Test the sweet potatoes by piercing a cube with a fork; they should be tender but not mushy.
10. Turn off the slow cooker and let the sweet potatoes sit uncovered for 10 minutes to thicken the glaze slightly before serving.
Unbelievably tender and caramelized, these sweet potatoes have a rich, buttery maple flavor with a hint of warm spice. The pecans add a delightful crunch that contrasts beautifully with the soft texture. Try serving them over vanilla ice cream for a decadent dessert twist or alongside roasted turkey for a festive holiday meal.
Slow Cooker Sweet Potato and Lentil Stew
Ready for a cozy, no-fuss dinner that practically cooks itself? You’ll love this hearty slow cooker stew, packed with sweet potatoes and lentils. It’s the perfect warm-you-up meal for a busy weeknight or a lazy weekend.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fresh spinach
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add 1 large diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 3 cloves minced garlic and cook for 1 minute, until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add 2 large cubed sweet potatoes, 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can undrained diced tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker.
6. Stir all ingredients until well combined.
7. Cover the slow cooker and cook on low heat for 6 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
8. After 6 hours, stir in 2 cups fresh spinach and let it wilt for 5 minutes with the lid off. Tip: The spinach will reduce significantly, so don’t worry if it looks like a lot at first.
9. Taste the stew and adjust seasoning if needed. Tip: For a thicker stew, mash some of the sweet potatoes against the side of the slow cooker with a spoon.
Comforting and rich, this stew has a velvety texture from the softened sweet potatoes and lentils, with a smoky hint from the paprika. Serve it in deep bowls with a sprinkle of fresh herbs or a dollop of plain yogurt for a creamy contrast.
Crockpot Sweet Potato and Chicken Casserole
Crockpot Sweet Potato and Chicken Casserole is the ultimate cozy dinner that practically makes itself. You just toss everything in your slow cooker, set it, and forget it—perfect for busy weeknights when you want a hearty, hands-off meal. The sweet potatoes get wonderfully tender, and the chicken becomes fall-apart delicious, all in one pot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup maple syrup
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Place the chicken thighs in the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the chicken broth, heavy cream, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
3. Pour the sauce mixture evenly over the chicken in the crockpot.
4. Add the cubed sweet potatoes on top of the chicken and sauce, distributing them evenly.
5. Cover the crockpot with its lid and cook on LOW heat for 6 hours, until the chicken is tender and easily shreds with a fork.
6. After 6 hours, use two forks to shred the chicken directly in the crockpot, mixing it with the sweet potatoes and sauce.
7. Stir in the chopped fresh parsley until just incorporated.
8. Serve the casserole hot directly from the crockpot.
Dish this up for a meal that’s creamy and rich, with the sweet potatoes melting into the savory sauce. The chicken stays incredibly moist, and the smoked paprika adds a warm, smoky depth that makes it feel special. Try serving it over a bed of fluffy rice or with a side of crusty bread to soak up every last bit of that delicious sauce.
Slow Cooker Sweet Potato and Apple Mash
Savor the cozy, hands-off simplicity of this sweet and savory mash that practically makes itself while you tackle holiday prep or just relax. It’s the ultimate set-it-and-forget-it side dish, blending sweet potatoes and apples into a comforting, naturally sweetened puree perfect for any fall or winter gathering. You’ll love how the slow cooker does all the work, filling your home with an irresistible autumnal aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 3 pounds sweet potatoes, peeled and cubed
– 2 large apples, peeled, cored, and chopped
– 1/2 cup apple cider
– 1/4 cup unsalted butter, cubed
– 2 tablespoons pure maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
Instructions
1. Place the peeled and cubed sweet potatoes and chopped apples into a 6-quart slow cooker.
2. Pour the apple cider over the sweet potatoes and apples in the slow cooker.
3. Dot the top of the mixture with the cubed unsalted butter.
4. Drizzle the pure maple syrup evenly over the ingredients.
5. Sprinkle the ground cinnamon, salt, and ground nutmeg over everything in the slow cooker.
6. Gently stir all the ingredients in the slow cooker until they are evenly combined.
7. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. Tip: For the creamiest texture, avoid lifting the lid during cooking to maintain a consistent temperature.
8. After 4 hours, carefully remove the lid and check that the sweet potatoes and apples are very tender by piercing them easily with a fork.
9. Use a potato masher to mash the cooked sweet potatoes and apples directly in the slow cooker until smooth. Tip: For an ultra-smooth consistency, use an immersion blender instead of a masher, being careful of the hot contents.
10. Stir the mash thoroughly to incorporate any remaining liquid and ensure the spices are evenly distributed. Tip: If the mash seems too thick, stir in an additional tablespoon of apple cider at a time until your desired consistency is reached.
11. Serve the mash warm directly from the slow cooker.
Light and fluffy with a velvety smoothness, this mash boasts a beautiful balance of earthy sweet potato and bright, tart apple. The warm spices meld perfectly, creating a comforting side that pairs wonderfully with roasted turkey or ham, or try it as a sweet topping for morning oatmeal or yogurt for a festive twist.
Crockpot Spiced Sweet Potato Soup
Ever have one of those days where you just want to cozy up with a bowl of something warm and comforting? This Crockpot soup is your answer—it practically makes itself while you go about your day. You’ll love the sweet, spicy, and savory blend that comes together with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 lbs sweet potatoes, peeled and cubed
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup heavy cream
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart Crockpot.
5. Add 2 lbs peeled and cubed sweet potatoes to the Crockpot.
6. Pour in 4 cups vegetable broth, ensuring it covers the sweet potatoes.
7. Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper until evenly distributed.
8. Cover the Crockpot and cook on LOW heat for 6 hours, until the sweet potatoes are fork-tender.
9. Use an immersion blender to puree the soup directly in the Crockpot until completely smooth, about 2-3 minutes.
10. Stir in 1/2 cup heavy cream until fully incorporated.
11. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
12. Ladle the soup into bowls and garnish with fresh cilantro leaves.
Keep in mind that the soup will thicken as it cools, so you can thin it with a splash of broth if needed. Its velvety texture pairs perfectly with the warm spices, creating a rich and satisfying bowl. For a fun twist, try topping it with crispy roasted chickpeas or a dollop of Greek yogurt.
Slow Cooker Sweet Potato and Quinoa Pilaf
Dinner just got easier with this cozy, hands-off recipe. You’ll love how the sweet potatoes soften into creamy bites while the quinoa soaks up all the savory flavors—perfect for a busy weeknight or a lazy weekend.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 cup quinoa, rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
– Salt to taste
Instructions
1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add the diced sweet potatoes, rinsed quinoa, vegetable broth, ground cumin, smoked paprika, and black pepper to the slow cooker.
6. Stir all ingredients gently to combine, ensuring the quinoa is submerged in the liquid.
7. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, avoiding opening the lid during cooking to maintain heat.
8. After 4 hours, check that the quinoa has absorbed all the liquid and the sweet potatoes are tender when pierced with a fork.
9. Turn off the slow cooker and let it sit uncovered for 10 minutes to allow the pilaf to firm up slightly.
10. Fluff the pilaf gently with a fork, then stir in the chopped fresh parsley and salt to taste.
Enjoy the pilaf warm, where the quinoa stays fluffy and the sweet potatoes melt into a sweet, savory blend. It’s fantastic topped with a dollop of Greek yogurt or served alongside grilled chicken for a heartier meal.
Crockpot Sweet Potato and Turkey Chili
Venturing into cozy comfort food? This Crockpot Sweet Potato and Turkey Chili is your new go-to for effortless, hearty meals. You just toss everything in the slow cooker and let it work its magic while you go about your day—perfect for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups chicken broth
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Transfer the cooked turkey to a 6-quart slow cooker.
4. In the same skillet, add the diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and softened.
5. Tip: Scrape up any browned bits from the turkey for extra flavor.
6. Add the onion and garlic mixture to the slow cooker.
7. Place the cubed sweet potatoes, drained black beans, diced tomatoes, and chicken broth into the slow cooker.
8. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper, stirring gently to combine all ingredients.
9. Cover and cook on low for 6 hours, or until the sweet potatoes are tender when pierced with a fork.
10. Tip: Avoid lifting the lid during cooking to maintain consistent heat.
11. After cooking, give the chili a final stir and adjust seasoning if needed.
12. Tip: For a thicker consistency, mash some of the sweet potatoes against the side of the pot with a spoon.
13. Serve hot with optional toppings like shredded cheddar cheese, sour cream, or chopped cilantro.
14. Unbelievably creamy from the sweet potatoes and packed with smoky, savory notes from the spices, this chili has a rich, thick texture that’s incredibly satisfying. Try serving it over a baked potato or with cornbread for a complete meal that’s sure to become a family favorite.
Slow Cooker Sweet Potato and Kale Stew
Perfect for those chilly evenings when you just want something cozy without a lot of fuss. You’ll love how this stew fills your kitchen with a warm, inviting aroma while the slow cooker does all the work. It’s a hearty, healthy meal that practically makes itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 4 cups vegetable broth
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 (15 oz) can chickpeas, drained and rinsed
– 4 cups chopped kale
– 1/2 cup full-fat coconut milk
– Salt and black pepper
Instructions
1. Heat the olive oil in a large skillet over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for 1 more minute until fragrant.
4. Stir in the smoked paprika and dried thyme, cooking for 30 seconds to toast the spices.
5. Transfer the onion mixture to the bowl of a 6-quart slow cooker.
6. Add the vegetable broth, sweet potato cubes, and chickpeas to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover the slow cooker with its lid and cook on LOW heat for 6 hours.
9. After 6 hours, stir in the chopped kale and coconut milk.
10. Cover and cook on LOW for an additional 15 minutes until the kale is wilted.
11. Season the stew with salt and black pepper, starting with 1/2 tsp salt and 1/4 tsp pepper, then adjust if needed.
12. Ladle the stew into bowls for serving.
Warm and comforting, this stew has a velvety texture from the sweet potatoes and a slight creaminess from the coconut milk. The kale adds a pleasant bite, while the smoked paprika gives it a subtle smoky depth. Try serving it over a scoop of quinoa or with a slice of crusty bread for dipping.
Crockpot Honey Cinnamon Sweet Potatoes
Savor the cozy aroma of honey and cinnamon filling your kitchen while these sweet potatoes cook themselves in the crockpot. You just toss everything in, set it, and forget it until dinner. It’s the perfect hands-off side dish for any busy weeknight or holiday gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds sweet potatoes
– 1/4 cup unsalted butter, melted
– 1/3 cup honey
– 2 tablespoons brown sugar
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
Instructions
1. Peel 3 pounds of sweet potatoes with a vegetable peeler.
2. Cut the peeled sweet potatoes into 1-inch cubes for even cooking.
3. Place the sweet potato cubes into a 6-quart slow cooker.
4. In a small microwave-safe bowl, melt 1/4 cup of unsalted butter in the microwave for 30 seconds.
5. Add 1/3 cup of honey, 2 tablespoons of brown sugar, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of ground nutmeg to the melted butter.
6. Whisk the butter and spice mixture thoroughly until it is completely smooth and combined.
7. Pour the honey-cinnamon sauce evenly over the sweet potatoes in the slow cooker.
8. Use a large spoon to gently toss the sweet potatoes until every cube is coated in the sauce.
9. Cover the slow cooker with its lid.
10. Cook the sweet potatoes on the LOW setting for 4 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent heat and steam.)
11. After 4 hours, carefully remove the lid. The sweet potatoes should be fork-tender.
12. Gently stir the contents of the slow cooker to redistribute the glossy sauce that has pooled at the bottom. (Tip: If the sauce seems too thin, cook uncovered on HIGH for the final 15 minutes to thicken it slightly.)
13. Check for doneness by piercing a cube with a fork; it should slide in easily without resistance.
14. Transfer the cooked sweet potatoes to a serving bowl using a slotted spoon. (Tip: For extra richness, drizzle any remaining sauce from the cooker over the top before serving.)
Zesty with warm spice and luxuriously soft, these sweet potatoes have caramelized edges from the slow cooking. The honey glaze becomes syrupy and clings to each tender cube. Try serving them over vanilla ice cream for a decadent dessert or alongside roasted chicken for a sweet-and-savory dinner plate.
Slow Cooker Sweet Potato and Sausage Hash
Ready for a cozy, hands-off dinner that practically cooks itself? This slow cooker sweet potato and sausage hash is the ultimate comfort food for busy days. You just toss everything in, set it, and come home to a warm, satisfying meal that’s packed with flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 lb Italian sausage, casings removed
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon.
3. Cook the sausage for 5–7 minutes until browned and no longer pink, then transfer it to the slow cooker.
4. In the same skillet, add 1 large yellow onion and 1 red bell pepper, cooking for 4–5 minutes until softened.
5. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant, then transfer the mixture to the slow cooker.
6. Add 1.5 lbs diced sweet potatoes, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp black pepper to the slow cooker, tossing to combine evenly.
7. Pour 1/4 cup chicken broth over the ingredients in the slow cooker.
8. Cover and cook on HIGH for 4 hours, stirring once halfway through to ensure even cooking.
9. After 4 hours, check that the sweet potatoes are tender by piercing with a fork; if not, cook for an additional 15–30 minutes.
10. Garnish with fresh chopped parsley before serving.
Comforting and hearty, this hash features tender sweet potatoes and savory sausage with a hint of smokiness from the paprika. Serve it over rice or with a side of crusty bread to soak up the flavorful juices, or top it with a fried egg for a delicious breakfast twist.
Crockpot Sweet Potato and Corn Chowder
Zipping through the holiday rush? You need this cozy, hands-off chowder that practically makes itself while you wrap gifts or binge holiday movies. It’s creamy, sweet, and savory all at once—the ultimate comfort food for a busy December evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 3 cups frozen corn kernels
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– Salt and black pepper
– Optional: chopped fresh parsley for garnish
Instructions
1. Heat the olive oil in a large skillet over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart crockpot.
5. Add the cubed sweet potatoes, frozen corn, vegetable broth, smoked paprika, and dried thyme to the crockpot.
6. Season with 1 tsp salt and 1/2 tsp black pepper, then stir all ingredients to combine.
7. Cover and cook on HIGH for 4 hours, until the sweet potatoes are fork-tender.
8. Use an immersion blender to partially puree the chowder in the crockpot, leaving some chunks for texture.
9. Stir in the heavy cream and cook on LOW for an additional 15 minutes to warm through.
10. Taste and adjust seasoning with more salt and pepper if needed.
11. Ladle into bowls and garnish with chopped fresh parsley if desired.
Ladle this chowder into big bowls for a velvety, thick texture with pops of sweet corn. The smoked paprika adds a warm, subtle depth that pairs perfectly with the natural sweetness of the potatoes. Try topping it with crispy bacon bits or serving it alongside a crusty baguette for dipping into the creamy broth.
Slow Cooker Sweet Potato and Chickpea Curry
Dreading the holiday cooking chaos? This slow cooker sweet potato and chickpea curry is your cozy, hands-off solution. Just toss everything in and let it simmer into a fragrant, satisfying meal while you tackle your to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 1 (13.5-ounce) can coconut milk
– 1 cup vegetable broth
– 1 teaspoon salt
– 1/4 cup fresh cilantro, chopped
– Cooked rice for serving
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute.
2. Add 1 large diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Stir in 2 tablespoons curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne, toasting for 30 seconds to bloom the spices.
5. Transfer the onion-spice mixture to a 6-quart slow cooker.
6. Add 2 large cubed sweet potatoes, 2 cans drained chickpeas, 1 can diced tomatoes, 1 can coconut milk, 1 cup vegetable broth, and 1 teaspoon salt to the slow cooker.
7. Stir all ingredients until well combined.
8. Cover and cook on LOW for 6 hours, until the sweet potatoes are tender when pierced with a fork.
9. Stir in 1/4 cup chopped fresh cilantro just before serving.
10. Serve the curry hot over cooked rice.
Enjoy the creamy, velvety texture from the sweet potatoes and coconut milk, with a warm, aromatic spice blend that’s not too spicy. For a fun twist, try scooping it up with warm naan or topping it with a dollop of plain yogurt for a cool contrast.
Crockpot Garlic Herb Sweet Potatoes
Zesty and effortless, these Crockpot Garlic Herb Sweet Potatoes are the ultimate hands-off side dish for busy days. You just toss everything in the slow cooker and let it work its magic, filling your kitchen with an incredible aroma. It’s the perfect way to get a cozy, flavorful veggie on the table without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds sweet potatoes
– ¼ cup olive oil
– 6 cloves garlic, minced
– 1 tablespoon dried rosemary
– 1 tablespoon dried thyme
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ cup chopped fresh parsley
Instructions
1. Peel the 3 pounds of sweet potatoes and cut them into 1-inch cubes.
2. Place the cubed sweet potatoes into a 6-quart slow cooker.
3. In a small bowl, whisk together the ¼ cup olive oil, 6 minced garlic cloves, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
4. Pour the oil and herb mixture over the sweet potatoes in the slow cooker.
5. Use a large spoon to toss the sweet potatoes until they are evenly coated with the mixture.
6. Cover the slow cooker with its lid.
7. Cook the sweet potatoes on the LOW setting for 4 hours. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
8. After 4 hours, carefully remove the lid and check the sweet potatoes for doneness by piercing a cube with a fork; it should slide in easily.
9. Gently stir the cooked sweet potatoes to redistribute any accumulated juices. Tip: If any liquid remains, cook uncovered on HIGH for 10-15 minutes to allow it to evaporate for a less soggy texture.
10. Transfer the sweet potatoes to a serving bowl.
11. Sprinkle the ¼ cup of chopped fresh parsley over the top and toss lightly to combine. Tip: Adding fresh herbs at the end preserves their bright color and flavor.
Rich and caramelized, these potatoes become wonderfully tender with crispy edges and a deep, savory garlic-herb flavor. They’re fantastic as a simple side, or try mashing them slightly and topping with a fried egg for a hearty breakfast bowl.
Slow Cooker Sweet Potato and Beef Stew
Picture this: a chilly evening, you’re exhausted, but your slow cooker has been working its magic all day. You lift the lid to find tender beef and sweet potatoes swimming in a rich, savory broth that makes your whole kitchen smell incredible.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- 3 large sweet potatoes, peeled and cut into 1-inch chunks
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper
Instructions
- Season the beef cubes generously with salt and black pepper on all sides.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the beef cubes in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply browned. Tip: Don’t skip this step—it builds incredible flavor in the stew.
- Transfer the seared beef to your slow cooker insert.
- In the same skillet, add the diced onion and cook over medium heat for 5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the red wine to deglaze the skillet, scraping up all the browned bits from the bottom with a wooden spoon.
- Add the tomato paste, dried thyme, and smoked paprika, stirring to combine, and cook for 2 minutes.
- Pour the onion-wine mixture over the beef in the slow cooker.
- Add the beef broth, bay leaf, sweet potato chunks, and carrot pieces to the slow cooker, stirring gently to combine.
- Cover and cook on LOW for 8 hours. Tip: Resist the urge to lift the lid—it releases heat and extends cooking time.
- In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
- After 8 hours, remove the bay leaf from the stew.
- Stir the cornstarch slurry into the stew, cover, and cook on HIGH for 15-20 minutes until the broth has thickened. Tip: The slurry should be cold to prevent clumping when added to the hot stew.
- Taste and adjust seasoning with additional salt and black pepper if needed.
Hearty and satisfying, this stew features melt-in-your-mouth beef and sweet potatoes that hold their shape perfectly. The broth is rich and slightly sweet from the vegetables, balanced by the savory depth from the seared beef and red wine. Serve it over creamy mashed potatoes or with a chunk of crusty bread for dipping into every last bit of that delicious sauce.
Crockpot Sweet Potato and Pecan Casserole
Sometimes you just need a cozy, hands-off dish that feels like a warm hug. This Crockpot casserole combines sweet potatoes and pecans in a way that’s perfect for busy days or holiday gatherings—it practically makes itself while you relax.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 4 cups peeled and cubed sweet potatoes (1-inch pieces)
– 1 cup chopped pecans
– 1/2 cup unsalted butter, melted
– 1/2 cup packed brown sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp ground nutmeg
– 1/4 cup milk
– 2 large eggs, beaten
– 1 tsp vanilla extract
Instructions
1. Grease the inside of a 6-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, combine the sweet potatoes, melted butter, brown sugar, flour, cinnamon, salt, and nutmeg until evenly coated.
3. Transfer the sweet potato mixture to the prepared slow cooker, spreading it into an even layer.
4. In the same bowl, whisk together the milk, beaten eggs, and vanilla extract until smooth.
5. Pour the milk mixture evenly over the sweet potatoes in the slow cooker.
6. Sprinkle the chopped pecans evenly over the top of the mixture.
7. Cover the slow cooker with the lid and cook on LOW heat for 4 hours. Tip: Avoid opening the lid during cooking to maintain consistent temperature and moisture.
8. After 4 hours, remove the lid and check if the sweet potatoes are tender by inserting a fork—they should pierce easily without resistance.
9. If the top isn’t golden brown, switch the slow cooker to HIGH heat and cook uncovered for 15–20 minutes to crisp the pecans slightly. Tip: For extra crunch, toast the pecans in a dry skillet for 3–5 minutes before adding them in step 6.
10. Turn off the slow cooker and let the casserole sit for 10 minutes before serving to allow it to set. Tip: For a creamier texture, mash half of the cooked sweet potatoes gently with a fork after step 8 before letting it rest.
The result is a rich, velvety casserole with soft sweet potatoes and a nutty, caramelized pecan topping. Serve it warm as a side dish with roasted turkey or ham, or spoon it over vanilla ice cream for a decadent dessert twist.
Slow Cooker Sweet Potato and Bacon Soup
Cozy up with this effortless slow cooker soup that practically makes itself while you go about your day. You’ll love how the sweet potatoes soften into a creamy base, perfectly balanced by the smoky, salty crunch of bacon. It’s the ultimate hands-off comfort food for a busy weeknight or a lazy weekend.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 6 slices thick-cut bacon
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 lbs sweet potatoes, peeled and cubed
– 4 cups low-sodium chicken broth
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 cup heavy cream
– Salt and black pepper to taste
– 2 tbsp chopped fresh chives for garnish
Instructions
1. Place the bacon slices in a single layer in a large skillet over medium heat. Cook for 8-10 minutes, flipping halfway, until crispy and browned. Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled. Reserve 1 tablespoon of the bacon fat in the skillet.
2. Add the diced onion to the skillet with the reserved bacon fat. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Tip: Don’t rush this step—properly caramelizing the onions builds a deeper flavor base for the soup.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant. Transfer the onion and garlic mixture to the bowl of a 6-quart slow cooker.
4. Add the cubed sweet potatoes, chicken broth, smoked paprika, and dried thyme to the slow cooker. Stir everything to combine.
5. Cover the slow cooker and cook on LOW for 6 hours. The sweet potatoes should be completely tender and easily pierced with a fork. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature and cooking time.
6. Carefully puree the soup directly in the slow cooker using an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the slow cooker.
7. Stir in the heavy cream and half of the crumbled bacon. Season with salt and black pepper. Tip: Taste and adjust the seasoning after adding the cream, as it can mellow the flavors.
8. Cover the slow cooker again and cook on LOW for an additional 15 minutes to heat through.
9. Ladle the soup into bowls. Garnish each serving with the remaining crumbled bacon and chopped fresh chives.
Hearty and velvety, this soup has a rich, smoky sweetness from the potatoes and bacon, with a hint of warmth from the paprika. For a fun twist, serve it in hollowed-out bread bowls or top it with a dollop of sour cream and extra crispy bacon bits for added texture.
Crockpot Sweet Potato and Pineapple Bake
Let’s be honest—you want something cozy and hands-off for the holidays. This Crockpot bake combines sweet potatoes and pineapple for a dish that practically makes itself while you handle everything else.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 large sweet potatoes, peeled and cubed into 1-inch pieces
– 1 (20 oz) can crushed pineapple, undrained
– 1/2 cup brown sugar, packed
– 1/4 cup unsalted butter, melted
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup chopped pecans
Instructions
1. Place the peeled and cubed sweet potatoes into a 6-quart slow cooker.
2. Pour the entire can of crushed pineapple, including the juice, over the sweet potatoes.
3. In a small bowl, whisk together the brown sugar, melted butter, cinnamon, nutmeg, and salt until smooth.
4. Drizzle the brown sugar mixture evenly over the sweet potatoes and pineapple in the slow cooker.
5. Gently stir all ingredients in the slow cooker until the sweet potatoes are evenly coated.
6. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
7. After 4 hours, carefully remove the lid and test the sweet potatoes by piercing a cube with a fork; they should be tender but not mushy.
8. Sprinkle the chopped pecans evenly over the top of the bake. Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 3–5 minutes before adding.
9. Replace the lid and let the bake sit for 10 minutes to allow the pecans to warm slightly and the flavors to meld. Tip: If the mixture seems too liquid, remove the lid and cook on HIGH for an additional 15–20 minutes to thicken it.
10. Turn off the slow cooker and serve the bake warm directly from the pot.
Ooh, the texture is wonderfully soft with a hint of caramelization from the slow cooking, while the pineapple keeps it bright and juicy. It’s sweet and spiced just right—try scooping it over vanilla ice cream for a decadent dessert twist, or pair it with roasted ham as a festive side.
Slow Cooker Sweet Potato and Spinach Lasagna
Unbelievably easy and perfect for a busy weeknight, this slow cooker lasagna is a cozy, veggie-packed twist on the classic. You’ll love how the sweet potatoes get tender and creamy while the spinach adds a fresh pop of green.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium sweet potatoes, peeled and thinly sliced (1/8-inch thick)
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute.
- Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
- Add 3 minced garlic cloves and cook for 1 minute, just until fragrant.
- Pour in 1 can tomato sauce and 1 can diced tomatoes with their juices.
- Stir in 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Simmer the sauce for 10 minutes, then remove from heat. Tip: Letting the sauce simmer deepens the flavor.
- In a medium bowl, combine 15 ounces ricotta cheese, 1 egg, and 1/4 cup grated Parmesan cheese.
- Spread 1/2 cup of the tomato sauce evenly over the bottom of a 6-quart slow cooker.
- Arrange 4 no-boil lasagna noodles in a single layer, breaking them to fit as needed.
- Spread one-third of the ricotta mixture over the noodles.
- Layer one-third of the thinly sliced sweet potatoes over the ricotta.
- Top with one-third of the fresh spinach, pressing it down gently.
- Spoon 1 cup of the tomato sauce over the spinach layer.
- Sprinkle 1/2 cup shredded mozzarella cheese over the sauce.
- Repeat the layering process two more times: noodles, ricotta, sweet potatoes, spinach, sauce, and mozzarella.
- For the final layer, top with the remaining 1/2 cup mozzarella cheese. Tip: Ensure the top noodles are fully covered with sauce to prevent drying out.
- Cover and cook on LOW for 4 hours. Tip: Avoid opening the lid during cooking to maintain consistent heat.
- Turn off the slow cooker and let the lasagna rest, uncovered, for 15 minutes before serving.
Finally, you’ll get a lasagna where the sweet potatoes melt into a velvety layer and the spinach wilts perfectly. The flavors are rich and comforting, with a great balance of sweet and savory. Try serving it with a simple arugula salad for a bright, fresh contrast.
Summary
Delicious, nutritious, and wonderfully easy—these crockpot sweet potato recipes are your ticket to stress-free weeknight dinners. We hope you find a new family favorite! Give one a try this week, then pop back to let us know which recipe you loved most. If you enjoyed this roundup, we’d be so grateful if you’d share it on Pinterest to help other busy cooks discover these tasty ideas. Happy slow cooking!
