Slow Cooker Mashed Sweet Potatoes
28 CommentsNov 05, 2026
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You’ll love these Slow Cooker Mashed Sweet Potatoes! Made with maple syrup, butter, and cinnamon, they’re an easy side dish for fall and winter.
This fall side dish is a must-make; if you love sweet potatoes, you’ll also want to try my Slow Cooker Chicken with Sweet Potatoes or Pulled Pork Stuffed Sweet Potatoes.
Table of Contents
Featured Comment
Love this recipe and make it every year for Thanksgiving now!
- aShley
Why This Recipe is a Keeper
- This recipe is adapted from my grandma's mashed sweet potatoes. She made them for every holiday!
- My slow cooker version is easy to make and doesn't take up any oven space.
- This has the perfect blend of buttery sweetness and spices - if you have sweet potato lovers or yam lovers, you've got to make this.
The Ingredients
Sweet Potatoes: I look for red garnet sweet potatoes (often labeled as yams). These have the bright orange flesh we're looking for.
Butter: I prefer to use salted butter.
Liquid: Water, apple juice or apple cider works great.
Maple Syrup: Maple syrup adds sweetness and a little extra flavor without needing regular sugar.
Heavy Cream: Adding heavy cream at the end makes the sweet potatoes nice and creamy.
Seasonings: Ground cinnamon, nutmeg, and salt are all you need to finish these mashed sweet potatoes.
How to Make Slow Cooker Mashed Sweet Potatoes
- Cube the sweet potatoes and add the butter and water (or apple juice).
- Cook on high for 4 hours. Add the seasonings, heavy cream, and maple syrup.
- Mash (or blend) your sweet potatoes to your desired consistency.
Tips & Variations
Liquid Swap: You can try coconut milk or chicken broth instead of water or apple juice.
No Potato Masher? Use an electric hand mixer or stand mixer instead. Either works well.
Make-Ahead: Prepare a day ahead and reheat on the stovetop, adding a splash of cream if needed.
How to Serve Mashed Sweet Potatoes
Toppings: Add a pat of butter and a sprinkle of cinnamon, or top with chopped pecans for crunch. For extra sweetness, try mini marshmallows or brown sugar. For a tangy contrast, mix in a bit of Greek yogurt or sour cream before serving.
Mains: Serve these with Crockpot Turkey Breast, or Crockpot Spiral Ham.
Other Sides: Other perfect holiday sides are Green Bean Casserole, and Slow Cooker Mashed Potatoes, and Candied Carrots.
Do I Drain the Sweet Potatoes?
No, the sweet potatoes cook in the butter and water, and there's no need to drain them. The remaining liquid helps make the potatoes smooth and creamy when mashed.
Instant Pot Directions
For Instant Pot, add diced sweet potatoes, butter, and 1 cup water or apple juice. Seal and cook on high pressure for 8–10 minutes, then quick release. Drain if needed, stir in maple syrup, cream, cinnamon, nutmeg, and salt, and mash until smooth.
More Crockpot Holiday Sides
Slow Cooker Butternut Squash and Crockpot Sweet Potato Casserole are cozy, seasonal favorites.
Slow Cooker Acorn Squash and Baked Sweet Potatoes make delicious, easy sides.
Crockpot Cranberry Sauce and Crockpot Green Beans and Potatoes are perfect for holiday meals.
If you tried this Slow Cooker Mashed Sweet Potatoes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
How to Video
Ingredients
- 6 sweet potatoes (red garnet variety), peeled and diced into 2 inch pieces (this was about 7 cups, measured)
- ½ cup salted butter, 1 stick
- ¼ cup water or apple juice
Add these items at the end
- ½ cup maple syrup
- 2 Tbsp. heavy cream
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
Instructions
- Add the peeled and diced sweet potatoes to the slow cooker. Slice the butter and place on top. Pour the water or apple juice over the potatoes.
- 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. (DO NOT DRAIN OFF ANY LIQUID BEFORE DOING THIS STEP) Using an electric mixer, beat until smooth OR use a potato masher and mash by hand.
- Serve with additional butter if desired.
- Enjoy!
Sarah's Notes
- Store any remaining sweet potatoes in an airtight container and keep in the fridge for up to 4 days. Or freeze for up to three months.
- You can keep these potatoes on warm for a few hours. You may need to add a splash of water to keep them moist; be sure to stir occasionally.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I make this one day ahead? If so, how do I reheat it …. or, can I reheat it in the crock pot?
I have not tried making this ahead. I apologize. I do think it would do well. You can reheat in the crockpot but it will take a while, like 1.5 hours.
Is it alright if the maple syrup is left out?
Yes, it will work great still.
Amazing however it doesn’t serve very many so I double everything and it turned out great
Can these be made ahead of time and reheated?
Yes, that will work fine.
Can these be made ahead and reheated.
Would these turn out okay if you didn’t mash them up?
Love this recipe and make it every year for Thanksgiving now!
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!
I think a half hour more would be perfect. I’m glad you liked it!
The sweet potatoes turn brown with this recipe. The key is covering them with water while cooking THEN add the sauce.