My grandpa loves anything sweet and savory so I made these simple 3 ingredient packs for Sunday dinner. Just seal them tight and let the magic happen without lifting a finger.

These slow cooker 3-ingredient maple sweet potato foil packets are my kind of Sunday dinner magic: minimal effort, big payoff. My grandpa has always loved anything that walks the line between sweet and savory, so I started making these little packs for him when I needed something hands-off but comforting. Sweet potatoes, real maple syrup, and a touch of salted butter tuck neatly into foil, then the slow cooker does all the work. The packets steam and roast at the same time, concentrating the flavors so you get tender, caramelized bites without ever turning on the oven.

Serve these maple sweet potato packets straight from the foil, opened up and drizzled with any syrup left in the bottom of the pack. They’re lovely alongside simple roasted or slow-cooked meats like pork loin, rotisserie chicken, or a pot roast. For a lighter plate, pair them with a crisp green salad dressed with a tangy vinaigrette to balance the sweetness. I also like to serve them with sautéed greens or steamed green beans for color and contrast. If you’re feeding a crowd, keep the packets warm right in the slow cooker and let everyone grab their own bundle at the table.

Servings: 4

2 pounds sweet potatoes, peeled and cut into 1-inch chunks

Prepare the slow cooker and foil: Line your counter with 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. Lightly crimp up the edges of each sheet so they’ll hold in any syrup. Set your slow cooker base nearby so you can transfer the packets easily once they’re filled.

Prep the sweet potatoes: Peel the sweet potatoes and cut them into roughly 1-inch chunks so they cook evenly. Divide the sweet potato pieces evenly among the 4 foil sheets, keeping them mounded in the center of each piece of foil.

Add the maple and butter: Drizzle each pile of sweet potatoes with about 1 tablespoon of maple syrup, reserving the remaining syrup for serving or to adjust sweetness later. Top each mound with 2 small pieces of salted butter, spacing the butter over the potatoes so it will melt and coat them as they cook.

Seal the foil packets: Bring the long sides of one foil sheet up over the sweet potatoes and fold them together tightly several times to form a seam. Then fold up the shorter ends, crimping and pressing firmly to seal so no syrup or steam escapes. Repeat with the remaining packets, making sure each one is tightly wrapped.

Arrange in the slow cooker: Place the sealed foil packets seam-side up in the slow cooker in a single layer if possible. If your slow cooker is smaller, you can stack them gently, but avoid pressing down too hard so the packets don’t tear. Cover with the slow cooker lid.

Cook until tender: Cook on HIGH for 3 to 3 1/2 hours or on LOW for 5 to 6 hours, or until the sweet potatoes are very tender when pierced with a fork. Cooking time can vary slightly depending on your slow cooker and the size of the potato chunks, so start checking a bit early if your appliance runs hot.

Finish and serve: Using tongs, carefully lift the hot foil packets from the slow cooker and place them on plates or a baking sheet. Open each packet carefully, facing the opening away from you to avoid the burst of steam. Gently stir the potatoes inside the foil to coat them with the buttery maple juices. If you like, drizzle a little extra maple syrup over the top before serving. Serve the packets open, letting everyone eat right from the foil or transfer the glazed sweet potatoes to plates or bowls.

For a slightly deeper savory note while still keeping the 3-ingredient spirit, you can use smoked salted butter or a cultured salted butter, which adds complexity without adding more items to your shopping list. If you prefer your sweet potatoes less sweet, reduce the maple syrup to 1/4 cup total and rely on the natural sugars in the potatoes to caramelize in the packet. To stretch this for more people without changing the basic formula, make smaller packets: use 1 1/2 pounds of sweet potatoes and divide into 6 smaller bundles, keeping the same total amounts of butter and syrup. For a make-ahead option, assemble the foil packets up to a day in advance and refrigerate; add an extra 30 minutes or so to the slow cooker time if starting from cold. If you want a bit of color and caramelization on top, you can open the cooked packets and slide them under the broiler for 3 to 5 minutes, watching closely. Finally, if you’re cooking for someone who prefers a softer, mash-like texture (my grandpa loves this), simply mash the hot sweet potatoes right in the foil with a fork before serving, stirring them into the maple-butter sauce for an ultra-cozy side.