Slow Cooker Mashed Sweet Potatoes
28 CommentsNov 05, 2026
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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
Would you adjust the cooking time if you halved the recipe?
You will probably only need to cook for 3.5 hours if this was cut in half.
how could I put a brown-sugar pecan topping on that?
I would just sprinkle on after mixing, would be great!
can you freeze? is so how long and best way
what can I use to substitute heavy cream?
Half and half or whole milk should work fine too.
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?
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
I’m new to being dairy free – do you think I could use coconut cream rather than heavy cream?
The recipe sounds great. However I am not a big fan of maple; any other suggestions? Or is not too maple-y? 🙂
I am out of maple syrup at the present time, and I am thinking about using honey instead.
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