When you’re looking to free up oven space and simplify your holiday prep, a slow cooker can be a lifesaver. These maple-glazed sweet potatoes are wonderfully sweet, deliciously spiced, and practically cook themselves while you focus on the turkey or enjoy time with family. It’s a tasty, comforting dish that’s guaranteed to become a Thanksgiving staple.
Ingredients
- 3 large sweet potatoes, peeled and cut into 1/2-inch slices
- 1/4 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup water
- Optional garnish: chopped pecans and a sprinkle of fresh thyme
Instructions
1. Prepare the sweet potatoes. Peel and slice the sweet potatoes to ensure they cook at the same pace.
2. Make the glaze. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, nutmeg, salt, and water.
3. Layer in the slow cooker. Lightly coat your slow cooker with cooking spray. Arrange half of the sweet potato slices on the bottom, then drizzle half the glaze on top. Keep layering until you’ve used all the potatoes and glaze.
4. Slow cook to perfection. Set your slow cooker on low and let the sweet potatoes cook gently for 4–5 hours, stirring occasionally to distribute the glaze.
5. Finish and serve. When the sweet potatoes are fork-tender, transfer them to a serving dish. For extra flair, sprinkle chopped pecans on top and add a few fresh thyme leaves.
These slow-cooked sweet potatoes deliver a melt-in-your-mouth texture that’s balanced by sweet and buttery flavors. They’re the perfect side for any Thanksgiving feast, or whenever you want to treat yourself to comfort in a bowl. If you prefer a vegan version, swap the butter for a plant-based alternative. You can also experiment with extra spices, like ginger or allspice, for even more warmth. Whether you’re cooking for a crowd or just a cozy gathering, this convenient recipe fits easily into busy holiday schedules without compromising on taste.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
