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Crock Pot Glazed Sweet Potatoes make a tasty, no-fuss side that's perfect for holiday meals and family gatherings. This simple method uses fresh yams simmered until perfectly soft in a sweet mixture of butter, warm spices, and brown sugar. Free up your oven and wow your guests with this crowd-favorite slow cooker creation!
What Makes This Dish Special
When I first tried making glazed sweet potatoes in my crock pot, it totally changed my holiday cooking game. It doesn't just save valuable oven room - the slow, gentle heat creates an amazing syrupy sauce while keeping the yams perfectly tender. And the best part? They stay warm throughout the meal so you won't need to rush around reheating everything as people gather around the table.
Ingredients You'll Need
- Sweet Potatoes: Look for Jewel, Garnet, or Beauregard types for their sweet flavor and smooth, creamy texture when cooked.
- Butter: Gives the sauce its luxurious, rich quality.
- Brown Sugar: Provides a caramel-like sweetness - either dark or light works great.
- Molasses: Adds a complex, deep flavor to the glaze.
- Vanilla Extract: Brings a subtle, aromatic warmth.
- Spices: Cinnamon and cloves create that cozy, holiday feeling.
- Salt: Enhances and balances all the sweet notes.
- Slurry: Water and cornstarch mix to help thicken the sauce.
Easy Step-by-Step Instructions
- Get Your Yams Ready
- Peel sweet potatoes and cut them into thick 1-inch rounds. Place them in your 6-quart slow cooker.
- Create Your Glaze
- Mix water with cornstarch to form a slurry. Add melted butter, molasses, vanilla, cinnamon, cloves, and salt. Stir well and pour over your sweet potatoes, making sure they're all coated.
- Let Them Simmer
- Put the lid on and cook on HIGH for 4 hours. Don't open the lid or stir during cooking.
- Finish With Sugar
- Once done, carefully stir in the brown sugar. Let everything sit for a few minutes so the sugar can melt into the sauce.
- Time to Enjoy
- Scoop them out and serve warm. You can top with marshmallows if you want something extra special.
Tips For Success
I've made these for countless family dinners and can tell you that fresh sweet potatoes really do taste better than canned ones. My number one tip is don't stir while they're cooking. This helps the potatoes stay whole instead of turning mushy. And if you want to add marshmallows, just throw them on at the end and close the lid for a few minutes. The residual heat will melt them perfectly.
Fun Variations
I'm always playing around with this basic recipe. Sometimes I'll add a dash of nutmeg or use maple syrup instead of brown sugar. For fancy dinners, I might sprinkle mini marshmallows on top or mix in some crushed pecans for a nice crunch. And when I'm feeling fancy, a little splash of bourbon gives everything a tasty Southern flair.
Storing Leftovers
These sweet potatoes will stay good in your fridge for about five days if you keep them in a sealed container. When you want to eat them again, just warm them up in your oven at 350°F for around 20 minutes. If you're in a rush, the microwave works too - just heat them in short 30-second bursts and stir between each one so they heat up evenly.
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Frequently Asked Questions
- → How long can I leave them on warm?
They'll stay fine on warm for 2-3 hours. Stir often and add some water if they start drying out.
- → Can I include marshmallows for a sweeter dish?
Absolutely! After cooking, sprinkle marshmallows on top and keep warm until they melt nicely.
- → What's the best way to store leftovers?
Place them in a sealed container in the fridge, and they'll stay good for up to 5 days.
- → Why hold off on adding the brown sugar earlier?
Adding it later avoids burning or overly caramelizing it during the slow cook.
- → What happens if I open the lid while cooking?
It could disrupt the steady cooking temperature and make the yams take longer to finish.
Conclusion
With just 15 minutes of prepping and 4 hours in your slow cooker, turn yams into a sugary, flavorful holiday side without extra effort.