Down here, we don’t play about our sweet potatoes or candied yams. I grew up watching these cook down slow with butter, sugar, and warm spices until they turned glossy and tender. The slow cooker makes it even easier, you get all that flavor and comfort without babysitting the stove. I always need extra space in my oven for the holidays, using the Crockpot for these does the trick!
Everyone loves my Southern Candied Sweet Potatoes recipe so much, so I had to drop the slow cooker version! This recipe doesn't use marshmallows, but I do use them in my Sweet Potato Casserole. Feel free to add marshmallows if you wish.
Crockpot Candied Sweet Potatoes Ingredients
- Sweet Potatoes
- Butter
- Sugar or Sweetener
- Cinnamon, Nutmeg, Cloves
- Cornstarch
- Vanilla
- Salt
How to Slice Sweet Potatoes
The shape is your decision and is up to you. Be sure to scrub the potatoes really well and peel them first.
- Rounds: This is my favorite method. I slice them about half an inch to 1 inch thick. I use this mandolin from Amazon to slice them.
- Bite-Sized Chunks: An inch thick.
- Large Ovals
How to Make Southern Slow Cooker Crockpot Sweet Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the Sweet Potatoes: Peel and slice the sweet potatoes into thick rounds and place them in the slow cooker.
- Make the Sauce: In a bowl, whisk together the melted butter, sugar, cinnamon, nutmeg, cloves, cornstarch, vanilla, and salt until smooth.
- Combine: Pour the sauce evenly over the sweet potatoes and toss to coat.
- Cook Low and Slow: Cover and cook until the sweet potatoes are tender and coated in a glossy, candied sauce.
- Serve: Stir gently before serving so all the sweet potatoes are coated.
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Watch step by step instructions on how to make this recipe here on Youtube.
Watch the Tiktok video here.
Slow Cooker Crockpot Candied Sweet Potatoes
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 pounds sweet potatoes Washed and Peeled. This was 2 large sweet potatoes for me. Weigh for accuracy.
- ¾ cup water
- 1 tablespoon cornstarch See notes.
- ½ cup unsalted butter
- ½ teaspoon salt
- ½ cup dark brown sugar or sweetener
- ¾ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons vanilla extract I use pure vanilla, not imitation.
Instructions
- Peel and slice the sweet potatoes into rounds about ½ to 1 inch thick. You can also slice them into ½ to 1 inch cubes.
- Combine the water and cornstarch in a bowl. Stir.
- Add all of the ingredients (including the cornstarch water slurry) to the slow cooker.
- Cover and slow cook on High for 3-4 hours or Low for 6-8 hours. Stir the sweet potatoes halfway through the cooking process. This recipe does not use a lot of water because you want a thick glaze for the sweet potatoes. Because of this, you will need to give them a stir to ensure the sweet potatoes on the bottom don't cook faster than the ones on the top.
- Cool before serving. Allow the glaze to thicken. See notes for how to thicken the sauce if necessary. Taste the glaze repeatedly. Add more sugar/sweetener or spices to suit your taste.
Notes
- If making candied sweet potatoes for the first time, you may want to test out your desired level of sweetness. You can start with half of the recommended servings above. From there, continue to build and taste repeatedly until the dish suits your needs.
- You can omit any of the spices in this recipe, make it suit your taste.
- Watch your sweet potatoes closely. Every slow cooker will cook at varying speeds. You may need more or less time. If you cook them too long the sweet potatoes will fall apart.
- If your sauce is thin and runny you can thicken it with additional cornstarch and water. After the sweet potatoes have cooked, examine the sauce. If it isn't thick enough start with ½ tablespoon of cornstarch and ½ tablespoon of water, combine in a bowl first and then add it to the sweet potatoes mixture. Repeat if the sauce still needs additional thickening.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Cut Sweet Potatoes Evenly: Slice or cube the sweet potatoes into uniform pieces. This ensures they cook evenly and prevents smaller pieces from becoming overcooked and mushy.
Avoid Overcooking: Checking for tenderness before the full time is up. Cooking for too long can cause the sweet potatoes to break down.
Layer Properly: Place the sweet potatoes in an even layer without overcrowding the Crockpot. Overlapping too much can create steam and lead to mushiness.
Cook on Low: If you have time, cooking on low heat helps the sweet potatoes cook more gently, preventing them from becoming too soft.
The recipe instructs you to make a cornstarch slurry using cornstarch and water. This will thicken the glaze. Combine the two in a bowl and then add it to the sweet potatoes. To get it even thicker, you can simmer it on the stove. After the sweet potatoes have cooked, transfer the glaze to a small saucepan and simmer it over low heat. Stir occasionally until it thickens to your desired consistency.
Every Crockpot and slow cooker will cook at varying speeds. You should plan to keep a watchful eye if you don't want sweet potatoes that fall apart.
Cook on High for 3-4 hours or on Low for 6-8 hours.
The dish will last 3-4 days properly stored and covered in the refrigerator.
Place the sweet potatoes back into the Crockpot. Set it to the "Warm" or "Low" setting. Reheat for 1-2 hours until thoroughly warmed, stirring occasionally to keep the glaze evenly distributed.
To use the oven, reheat at 350 degrees and heat for 15-20 minutes, or until warmed through, stirring halfway to ensure even heating. You can also reheat them on the stove or in the microwave.
Use airtight, freezer-safe containers or heavy-duty freezer bags. If using bags, press out as much air as possible before sealing. You can freeze them for up to 3 months. Defrost in the fridge overnight.
In most grocery stores there is no difference between the two. Most stores often label sweet potatoes as yams.
Yams have more starch and are drier. They have bumpy tough, brown skin. Yams are typically used in Caribbean and West African dishes. You have probably never eaten yams, as they are hard to find in the United States.
Years ago, Southerners (primarily in Louisiana) started to refer to them as yams. And since this is a Southern recipe, you will often hear it called candied yams.
You can read more about The Difference Between Yams and Sweet Potatoes here.
More Crockpot Slow Cooker Recipes
Slow Cooker Crockpot Bone In Turkey Breast
Slow Cooker Crockpot Spiral Ham
Slow Cooker Crockpot Collard Greens
Slow Cooker Crockpot Oxtail
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Crockpot Gumbo
Slow Cooker Crockpot Cheesy Potatoes
More Sweet Potato Recipes
Sweet Potato Oatmeal
Sugar Free Sweet Potato Pie
Mashed Sweet Potatoes with Brown Sugar
Sweet Potato Cornbread
Melissa says
Thank you for dropping this! I was going to make your regular recipe but this was a million times easier and freed up my stove. Mine were done after 3 hours. Delicious!
staysnatched says
I'm glad you enjoyed them!
Hattie says
Amazing, amazing! Used this recipe to open up free space in the oven and it was SO easy and tasty! I’m glad I read the tips and didn’t cook for too long, they were the perfect texture and sweetness.
staysnatched says
Wonderful! I'm so glad to hear it!
Emily R says
So delicious and So easy! My family said I need to double the recipe next time I bring it to a family event because it was gone too quickly.
staysnatched says
That’s what I love to hear!
Felicia says
This was so easy to make and they were so good! I doubled the recipe and it fit perfectly into my 6 qt slow cooker. Best of all it only took 1 dish and my oven was free for other things. Thanks for this easy recipe!
staysnatched says
You're welcome!