Pour dark molasses over raw cubed sweet potatoes, paired with 2 other ingredients, into slow cooker for a comforting side dish that's my default when I don't know what to make

This is my ultimate “I don’t know what to make” side dish: slow cooker Amish-style molasses sweet potatoes. It’s literally as easy as tossing raw cubed sweet potatoes into the slow cooker, pouring dark molasses over the top, adding two pantry staples, and walking away. The flavor leans into old-fashioned Amish comfort food—deep, caramel-y molasses sweetness with just enough butter and salt to make it feel cozy and satisfying. It’s perfect for busy weeknights, holidays when the oven is already packed, or any time you want a hands-off side that tastes like you put in way more effort than you actually did.

These slow cooker molasses sweet potatoes are a natural fit next to roasted chicken, pork chops, meatloaf, or a simple skillet sausage dinner. I like to serve them with something green and crisp, like a tossed salad or steamed green beans, to balance the sweetness. They also slide right onto a holiday table alongside turkey, ham, stuffing, and cranberry sauce. If you have leftovers, they’re great reheated with a fried egg on top for breakfast, or mashed and folded into cooked quinoa or brown rice for a quick grain bowl.

Servings: 6

3 pounds sweet potatoes, peeled and cut into 1-inch cubes

Peel the sweet potatoes and cut them into roughly 1-inch cubes so they cook evenly and don’t turn to complete mush in the slow cooker.

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or cooking spray to help prevent sticking and make cleanup easier.

Add the raw cubed sweet potatoes to the slow cooker, spreading them out into an even layer so the molasses can coat as much surface area as possible.

Sprinkle the kosher salt evenly over the sweet potatoes, then scatter the small pieces of butter on top so they can melt down into the potatoes as they cook.

Slowly pour the dark molasses over the raw cubed sweet potatoes in the slow cooker, aiming to drizzle it as evenly as you can so every bite gets some of that deep, rich sweetness.

Use a spoon or spatula to gently toss the sweet potatoes just until they’re lightly coated in the molasses and butter, being careful not to mash the cubes.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the sweet potatoes are very tender when pierced with a fork but still holding their shape.

Once cooked, gently stir the sweet potatoes to redistribute the molasses and melted butter, tasting and adjusting the salt if needed.

Serve the molasses sweet potatoes warm straight from the slow cooker, or transfer them to a serving dish and spoon any extra molasses-butter sauce from the bottom over the top.

To keep this as a true 4-ingredient recipe, I stick to sweet potatoes, dark molasses, butter, and salt—but you can easily dress it up when you have a minute. For a spiced version, add a pinch of ground cinnamon or nutmeg with the salt. If you like a little tang to balance the sweetness, stir in 1 to 2 teaspoons of apple cider vinegar right at the end of cooking. For extra richness, swap half of the butter for heavy cream or coconut milk during the last 30 minutes. You can also add a handful of chopped pecans over the top for the final 15 minutes of cooking so they warm through without getting soggy. If you’re cooking ahead for a busy week, make the full batch on Sunday, cool completely, and refrigerate for up to 4 days; reheat in the microwave or in the slow cooker on WARM with a splash of water if they seem dry. Leftovers can be mashed and used as a base for grain bowls, spread on toast under a fried egg, or even folded into pancake batter for a weekend breakfast twist.