With hardly any effort at all, you can make Crock Pot Sweet Potatoes to turn into nutritious a simple side dish for family dinner or an easy baby food. This is a great set-it-and-forget-it recipe to share with the kids.

Crock Pot Sweet Potatoes

I love having mashed sweet potatoes on hand to use as baby food (when needed!) and as a simple side dish for family meals. This sweet and creamy version is made with such a simple method in the slow cooker and makes the best mashed sweet potatoes every single time.

I honestly don’t bake sweet potatoes much anymore now that I know how foolproof the crock pot method is.

I love this recipe because the sweet potatoes are so creamy and smooth that they really don’t need any added ingredients. And they are super moist and are unlikely to dry out while cooking as they sometimes can when baked in the oven.

Ingredients You Need

To make this recipe, you literally just need orange flesh sweet potatoes. They are sometimes called garnet yams depending on your store. That’s it! You can add butter or salt once they are done. but the base recipe just requires the potatoes.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this recipe so you know what to expect from the process. Scroll down to the bottom of the post for the full information.

1. Wash your sweet potatoes and add them to the bottom of your crock pot.
2. Cook on low. They will be super soft! Remove from the slow cooker and let cool. Slicing them open can speed up the cooling process a little.
3. Peel and discard the skins. Add the flesh to a bowl.
4. Mash until smooth with a potato masher. Serve!

TIP: You can of course simply serve these like you would baked potatoes and skip the mashing part.

Serving Suggestions

This sweet potato recipe pairs well with so many other foods. It’s a great side with Yogurt Chicken or Fish Sticks, or as a stand alone baby meal. I also love them in Burrito Bowls with black beans—there’s something about the Mexican flavors that pairs well with the sweet potato flavor.

And I love them alongside scrambled eggs!

You can also spread them on toast for a baby or a toddler, add to a Sweet Potato Smoothie, or mix with plain whole milk yogurt to make a quick Sweet Potato Pudding. You can also use them with many other purees to make easy Baby Food Combinations. (A reusable pouch would be a great way to serve it that way.)

How to Store

Once cooled or mostly cooled, store them in an airtight container for 3-5 days in the fridge or up to 3 months in the freezer. Thaw overnight in the fridge.

Best Tips for Success

• Smaller sweet potatoes tend to fit better in the crockpot.
• You want them to be in one layer, not stacked on top of each other, to ensure even cooking.
• Let them cool at least slightly before you attempt to peel them to spare your fingers!
• Mash with a potato masher or even put them into a food processor for a more consistently smooth texture.

---

I’d love to know what you think if you make this recipe so please share feedback and a rating in the comments below!

• Wash your sweet potatoes and add them to the bottom of your crock pot. You don’t need to dry them and you don’t need to add any additional water.

• Cook on LOW for 7-8 hours or until super soft when poked with a knife.

• Remove from the slow cooker and let cool. Slicing them open can speed up the cooling process a little.

• Peel and discard the skins. Add the flesh to a bowl.

• Mash until smooth with a potato masher. Serve!

• Add a dash of cinnamon and salt for more flavor. Or ginger and turmeric for more savory flavor.
• Smaller sweet potatoes tend to fit better in the crockpot.
• You want them to be in one layer, not stacked on top of each other, to ensure even cooking.
• Let them cool at least slightly before you attempt to peel them to spare your fingers!
• Mash with a potato masher or even put them into a food processor for a more consistently smooth texture.

Calories: 194kcal, Carbohydrates: 45g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 124mg, Potassium: 762mg, Fiber: 7g, Sugar: 9g, Vitamin A: 32063IU, Vitamin C: 5mg, Calcium: 68mg, Iron: 1mg