Drop diced rhubarb over raw chopped sweet potatoes, together with 2 more ingredients, into slow cooker for a warm spring dish that disappears faster than anything else

This slow cooker 4-ingredient Amish rhubarb sweet potatoes recipe is the kind of simple, homey dish that feels just right in the spring when rhubarb shows up at every farm stand. You literally drop diced rhubarb over raw chopped sweet potatoes, add two pantry-friendly ingredients, and let the slow cooker do the work. The tart rhubarb melts into the sweet potatoes, giving that old-fashioned Amish-style sweet-and-tangy flavor that somehow disappears faster than anything else on the table. It’s a cozy side dish that fits right in at Sunday dinner, potlucks, or a busy weeknight when you still want something a little special.

Serve these Amish rhubarb sweet potatoes warm right out of the slow cooker, with a big spoon for everyone to help themselves. They’re lovely alongside roasted or grilled chicken, ham, or pork chops, and they pair nicely with simple steamed green beans or a crisp green salad to balance the sweetness. For brunch, tuck a scoop next to scrambled eggs and sausage. If you have leftovers, they reheat nicely and can even be mashed slightly and spooned over yogurt or oatmeal for a cozy next-day breakfast.

Servings: 6

2 1/2 pounds sweet potatoes, peeled and chopped into 1-inch pieces

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

Peel the sweet potatoes and chop them into roughly 1-inch pieces so they cook evenly. Place the raw chopped sweet potatoes in an even layer in the bottom of the slow cooker.

Rinse and dry the rhubarb stalks, then trim off and discard the ends and any leaves (rhubarb leaves are not edible). Dice the stalks into small pieces, about 1/2 inch.

Drop the diced rhubarb evenly over the raw chopped sweet potatoes in the slow cooker, making sure it’s scattered across the top so every scoop will get a mix of sweet potato and rhubarb.

Sprinkle the brown sugar evenly over the rhubarb and sweet potatoes. Try to cover as much surface area as you can so the sugar can melt down and sweeten the whole dish.

Dot the top with the pieces of butter, spacing them out so they can melt and run down over the rhubarb and sweet potatoes as they cook.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the sweet potatoes are very tender when pierced with a fork and the rhubarb has broken down into a soft, jammy texture.

Once cooked, gently stir everything together right in the slow cooker, folding from the bottom up so the sweet potatoes keep some of their shape while the rhubarb and buttery brown sugar mixture coats them. Taste and, if you like it a bit sweeter, sprinkle in an extra tablespoon or two of brown sugar and stir again.

Turn the slow cooker to WARM for serving, and keep the lid on until you’re ready to eat so the dish stays hot and cozy. Spoon into a serving bowl or serve straight from the slow cooker for a family-style meal.

For picky eaters, you can reduce the rhubarb to 1 1/2 cups and increase the brown sugar slightly to 2/3 cup for a milder tang and more familiar sweetness. If your family likes a hint of spice, sprinkle 1/2 teaspoon of ground cinnamon or a pinch of nutmeg over the top along with the brown sugar before cooking. For a dairy-free version, replace the butter with coconut oil or a dairy-free buttery spread; just keep in mind that coconut oil will add a light coconut flavor. You can also add a small pinch of salt at the end of cooking to bring out the flavors, especially if you used unsalted butter. If you prefer a smoother texture, gently mash part of the mixture with a fork right in the slow cooker, leaving some chunks for contrast. Food safety tips: Always discard rhubarb leaves, as they are toxic and not safe to eat—use only the stalks. Wash and dry the rhubarb well to remove any dirt before dicing. Keep sweet potatoes refrigerated until you’re ready to prep, and don’t let the peeled, chopped pieces sit out for more than about 2 hours at room temperature before cooking. Use a slow cooker that is at least half full but not more than about two-thirds full so it heats properly and the food reaches a safe temperature. Once the dish is done, don’t leave it on the WARM setting for more than 2 to 3 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.