Winter Warmer: Just 3 ingredients. The easiest way to get that perfect, creamy texture without ever boiling a pot of water.

Mashed sweet potatoes are one of those cozy, no-fuss sides that instantly make dinner feel a little more special. Growing up in the Midwest, they showed up at every holiday table, usually buried under marshmallows or a crunchy pecan topping. These days, when I’m juggling work, errands, and trying to get something semi-nutritious on the table, I lean hard on this 3-ingredient slow cooker version. Using pre-cut sweet potato chunks means almost zero prep, and the slow cooker does all the work while you handle the rest of your day. The result is a vibrant orange, velvety-smooth mash with a glossy, buttery surface—comfort food with minimal effort. It’s perfect for weeknights, meal prep, or those big family dinners when your oven is already working overtime.

These slow cooker mashed sweet potatoes are incredibly versatile. They’re perfect alongside roasted chicken, turkey, or pork tenderloin, and they balance out anything smoky or savory like grilled sausage or meatloaf. I love serving them with a simple green side—steamed green beans, a crisp salad, or roasted Brussels sprouts—to add a little freshness to the plate. They also play really nicely with other cozy sides like stuffing, cranberry sauce, or garlicky sautéed spinach. If you’re meal prepping, portion them into containers with some sliced chicken or baked salmon and a green veggie for an easy grab-and-heat lunch all week long.

Servings: 6

3 pounds sweet potato chunks (fresh or thawed from frozen, about 1 to 1.5-inch pieces)
4 tablespoons unsalted butter, plus more to taste
1/2 cup milk (whole or 2%, plus more as needed for texture)
Optional but recommended: 1/2 teaspoon fine sea salt, to taste

Add the sweet potato chunks to the slow cooker: Place the sweet potato chunks in a 4- to 6-quart slow cooker, spreading them into an even layer so they cook evenly.

Add butter and a splash of milk: Dot the top of the sweet potatoes with the 4 tablespoons of butter. Pour in 1/4 cup of the milk (you’ll add more later as needed). If using salt, sprinkle it over the top.

Cook until very tender: Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the sweet potatoes are very soft and easily smashed with a fork. The surface should look steamy and glossy from the melted butter.

Mash directly in the slow cooker: Turn the slow cooker to WARM or OFF. Using a potato masher or an electric hand mixer on low speed, mash the sweet potatoes until they’re mostly smooth.

Adjust texture and beat until velvety: Add the remaining 1/4 cup milk, then continue mashing or beating until the mixture is velvety, thick, and smooth with a shiny surface. Add more milk a tablespoon at a time if you prefer a looser mash.

Taste and finish: Taste and adjust seasoning, adding a little more butter or salt if needed. Smooth the top with a spatula so the mash looks glossy and even inside the slow cooker.

Keep warm and serve: Leave the mashed sweet potatoes on the WARM setting for up to 2 hours, stirring occasionally. Serve straight from the slow cooker for easy weeknight dinners or holiday buffets.

Make-ahead & meal prep: These mashed sweet potatoes reheat beautifully. Store them in an airtight container in the fridge for up to 4 days. To reheat, warm on LOW in the slow cooker with a splash of milk, or microwave in short bursts, stirring in between, until hot and smooth again. Dairy-free version: Swap the butter for vegan butter or refined coconut oil (so it doesn’t taste like coconut), and use unsweetened almond milk, oat milk, or cashew milk instead of dairy milk. Start with a bit less non-dairy milk and add as needed since some plant milks are thinner. Lightly sweet & spiced: If you like your sweet potatoes a bit sweeter, stir in 1–2 tablespoons of maple syrup or brown sugar after mashing. For a cozy fall twist, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg. Savory twist: Skip any added sweetness and lean into savory flavors by stirring in 1/2 teaspoon garlic powder and a handful of finely grated Parmesan or sharp cheddar after mashing. This version is great with roasted chicken or steak. Extra-rich holiday version: For a more indulgent, holiday-style mash, replace some or all of the milk with half-and-half or heavy cream, and bump the butter up to 6 tablespoons. Beat with a hand mixer until ultra-smooth and glossy. Texture tips: For the velvety, restaurant-style texture you see in photos, make sure the sweet potatoes are fully tender before mashing. If they’re even a little firm, give them another 30 minutes. An electric hand mixer on low speed will give you the smoothest, glossiest mash, but a sturdy potato masher will still get you close if you take your time.