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The Magical Slow Cooker » Recipes » Holidays » Slow Cooker Mashed Sweet Potatoes

Slow Cooker Mashed Sweet Potatoes

by Sarah Olson on November 9, 2017 | Updated September 21, 2022 19 Comments

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close up of mashed sweet potatoes with pats of butter on top.
Images of mashed sweet potatoes with text overlay of what the ingredients are.
collage of mashed sweet potatoes images with text over lay for pinterest

Make these one pot Slow Cooker Mashed Sweet Potatoes for the holiday, also keep them warm right in the same pot!

What I love most about this recipe is that it’s a one pot side dish. No boiling in a pot on the stove-top, these sweet potatoes steam in the slow cooker with butter and a touch of water. Then I add spices, maple syrup and small amount of heavy cream.

wooden spoon in mashed sweet potatoes in a slow cooker

Almost the entire holiday dinner can be prepared in the slow cooker, the ham, green beans, mashed potatoes and also these mashed sweet potatoes! My grandma makes a great sweet potato casserole for the holiday dinners that she can make it to, but some dinners I have to entertain without her being there.

cubed sweet potatoes with butter pats on top.

How to make Slow Cooker Mashed Sweet Potatoes:

You will need:

  • Peeled and diced sweet potatoes
  • Salted butter
  • Water or apple juice
  • Maple syrup
  • Heavy cream
  • Cinnamon
  • Nutmeg
  • Salt
cooked sweet potato cubes in slow cooker

Directions:

  • Add the peeled and diced sweet potatoes to the slow cooker. Slice the butter and place on top. Pour over the water or apple juice.
  • Cover and cook on HIGH for 4 hours without opening the lid during the cooking time.
  • When the cooking time is done, add the maple syrup, heavy cream, cinnamon, nutmeg, and salt. Using an electric mixer, beat until smooth OR use a potato masher and mash by hand.
serving mashed sweet potatoes from a slow cooker with a wooden spoon

What topping to add to mashed sweet potatoes:

These are great as is, but try these for a fun change!

  • Marshmallows
  • Brown sugar
  • Pecans
  • More butter
  • Maple syrup

You may also like:

  • Slow Cooker Butternut Squash
  • Slow Cooker Sweet Potato Casserole
  • Slow Cooker Acorn Squash
  • Slow Cooker Sweet Potatoes (baked in slow cooker)

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

mashed sweet potatoes in a slow cooker

Slow Cooker Mashed Sweet Potatoes

5 from 7 votes
Make easy mashed sweet potatoes by putting them in your slow cooker!
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Course: Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 10
Calories: 203kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 6 sweet potatoes peeled and diced (this was about 7 cups, measured)
  • 1/2 cup salted butter 1 stick
  • 1/4 cup water or apple juice

Add these items at the end

  • 1/2 cup maple syrup
  • 2 Tbsp. heavy cream
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
US Customary – Metric

Instructions:

  • Add the peeled and diced sweet potatoes to the slow cooker. Slice the butter and place on top. Pour over the water.
  • Cover and cook on HIGH for 4 hours without opening the lid during the cooking time.
  • When the cooking time is done, add the maple syrup, heavy cream, cinnamon, nutmeg and salt. Using an electric mixer, beat until smooth OR use a potato masher and mash by hand.
  • Serve with additional butter if desired.
  • Enjoy!
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How to Video:

Nutrition Information:

Calories: 203kcal | Carbohydrates: 27g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 299mg | Fiber: 2g | Sugar: 13g | Vitamin A: 11393IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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    36603 shares
    • 1222

    Filed Under: Holidays, Side Dishes

    Comments

    1. Ashley says

      November 21, 2021 at 9:03 am

      5 stars
      Love this recipe and make it every year for Thanksgiving now!

      Reply
    2. Suzanne Stewart says

      December 4, 2018 at 10:34 am

      Just tried this to test ahead for Christmas. THIS IS THE BEST!! THANK YOU! SOOOOO delicious! I need to make a double batch though for our guests. Can I double everything and could I use a 7 quart crock in that case? Same amount of cooking time? Can’t wait to serve this with our baked ham. Thanks!

      Reply
      • Sarah Olson says

        December 5, 2018 at 10:36 am

        I think a half hour more would be perfect. I’m glad you liked it!

        Reply
    3. Jb says

      November 21, 2018 at 2:37 pm

      The sweet potatoes turn brown with this recipe. The key is covering them with water while cooking THEN add the sauce.

      Reply
    4. Karen says

      November 21, 2018 at 11:00 am

      I made this recipe last Thanksgiving and it was a HUGE hit! Making it again this year. the hardest thing for me was to not open that lid until the potatoes were done. So delicious and so easy to make.

      Reply
    5. Laura says

      November 14, 2018 at 4:30 pm

      If you want to cook on low, double the high time. So 4 hours on high is 8 hours on low.

      I’m making this now and was having trouble dicing the sweet potatoes. So I wrapped one in a wet paper towel and nuked it for 2-3 minutes depending on size. MUCH easier to peel nooks and crannies and to dice. Don’t know if I’m the last person on the face of the Earth to figure this out, so I thought I’d share.

      Happy cooking.
      Laura

      Reply
    6. Laura Hatcher says

      November 14, 2018 at 11:33 am

      Would you adjust the cooking time if you halved the recipe?

      Reply
      • Sarah Olson says

        November 14, 2018 at 3:43 pm

        You will probably only need to cook for 3.5 hours if this was cut in half.

        Reply
    7. Michelle Englefield says

      September 9, 2018 at 3:50 pm

      how could I put a brown-sugar pecan topping on that?

      Reply
      • Sarah Olson says

        September 9, 2018 at 3:54 pm

        I would just sprinkle on after mixing, would be great!

        Reply
    8. Shari says

      December 26, 2017 at 11:31 am

      can you freeze? is so how long and best way

      Reply
    9. Sandra K Rogers says

      November 18, 2017 at 2:17 pm

      what can I use to substitute heavy cream?

      Reply
      • Sarah Olson says

        November 18, 2017 at 2:22 pm

        Half and half or whole milk should work fine too.

        Reply
    10. Jz says

      November 16, 2017 at 6:44 pm

      I need this dish for a school thanksgiving dinner at 11am so I need it to be done at 10. Could I cook overnight on low instead of cooking in high for four hours? Or do I have to get up early and put it on by 6am?

      Reply
      • Karin says

        November 22, 2018 at 5:04 am

        I actually have a timer plugged into my strip outlet. I plug the slow cooker into it and set the time I want it to start & stop. It’s awesome for when I’m at work but need it to start later then 8:00 am

        Reply
    11. Amber says

      November 11, 2017 at 9:38 am

      I’m new to being dairy free – do you think I could use coconut cream rather than heavy cream?

      Reply
    12. Kris Sather says

      November 11, 2017 at 8:49 am

      The recipe sounds great. However I am not a big fan of maple; any other suggestions? Or is not too maple-y? 🙂

      Reply
      • Diana says

        January 24, 2023 at 7:37 am

        I am out of maple syrup at the present time, and I am thinking about using honey instead.

        Reply
    13. Claire Vericker says

      November 9, 2017 at 7:59 pm

      A few years ago I tried coconut yogurt in my sweet potato casserole. It was so good, I use it every year now. I also use a little pineapple juice, butter, cinnamon, nutmeg, salt, and sometimes marshmallows if my grandchildren will be with us.

      I have loved my West Bend slow cooker for at least 40 years. I love your blog. Thank you for being so generous with your recipes.

      Happy Thanksgiving.

      Claire

      Reply

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