Ingredients
- nonstick cooking spray
- 6 cups peeled and cubed sweet potatoes
- ½ cup butter, sliced
- ¼ cup water
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon maple extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 10 miniature marshmallows, or more to taste (Optional)
What Makes This Recipe So Good
A comforting and simple way to enjoy sweet potatoes with minimal effort. Using a slow cooker makes the potatoes tender and flavorful without constant attention. It’s a great side that pairs well with many meals and brings a natural sweetness to your table.
Cooking Tips You Should Know
- Choose sweet potatoes that are similar in size to ensure even cooking.
- Pierce the sweet potatoes with a fork before placing them in the slow cooker to help them cook faster.
- For extra creaminess, mash the potatoes with a bit of butter or cream after cooking.
- Pierce the sweet potatoes with a fork before placing them in the slow cooker to help them cook faster.
- For extra creaminess, mash the potatoes with a bit of butter or cream after cooking.
Directions
Spray your slow cooker with a little cooking spray to keep things from sticking. Toss the cubed sweet potatoes inside, then add the butter and a splash of water. Set the slow cooker to low and let everything cook until the potatoes are really soft—this usually takes about 4 hours (or 2 hours on high if you’re short on time). Once they’re tender, turn off the slow cooker. Stir in the maple syrup, brown sugar, heavy cream, maple extract, cinnamon, nutmeg, and a pinch of salt. Use an immersion blender to mash everything together until it’s smooth and creamy. To finish, sprinkle some mini marshmallows on top for a cozy touch.
How To Serve This Dish
Serve warm alongside roasted meats, grilled chicken, or a fresh green salad. A sprinkle of cinnamon or a drizzle of maple syrup can add a nice touch. This dish also works well as a base for toppings like toasted nuts or herbs.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or butter to restore creaminess if needed. For longer storage, you can freeze mashed sweet potatoes for up to 3 months.
