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Slow Cooker Mashed Sweet Potatoes

Slow cookers are a great way to free up your stove or valuable kitchen space because you can plug them in anywhere. This is a one-pot side dish and an easy way to make super creamy, tasty, mashed sweet potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1498 kcal

Equipment

  • 1 Slow Cooker Essential for the cooking process, freeing up stovetop space.
  • 1 Vegetable Peeler For efficient and clean peeling of sweet potatoes.
  • 1 Chef's knife For uniformly cutting sweet potatoes into 1-inch chunks.
  • 1 Cutting Board A stable surface for safe and precise cutting.
  • 1 Potato Masher For achieving a smooth, lump-free consistency.
  • 1 Colander For thoroughly draining cooked sweet potatoes.

Ingredients
  

Main

  • 3 pounds sweet potatoes peeled and cut in 1-inch chunks
  • water to cover
  • 3 tablespoons unsalted butter
  • 2 tablespoons milk
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Place sweet potatoes in a slow cooker and add water to cover.
  • Cook on High until potatoes are tender, 1 hour and 30 minutes to 2 hours.
  • Place potatoes in a colander until well drained, then return to the slow cooker. Add butter, milk, sage, salt, and pepper. Mash with a potato masher until potatoes are smooth.

Notes

For an elevated flavor profile, consider roasting the sweet potatoes before slow cooking; this deepens their natural sweetness and adds a caramelized complexity. If not roasting, ensure uniform 1-inch chunks for even cooking. For ultimate creaminess, warm the milk (or substitute with heavy cream for richness) slightly before adding, and incorporate a touch of brown butter for a nutty finish. Avoid over-mashing, as this can lead to a gummy texture. Taste and adjust seasonings diligently—a pinch of nutmeg or cinnamon can beautifully complement the sage.