Sweet and caramelized with edges so good my grandkids fight over the crispy bits every single time.

These 3-ingredient slow cooker maple glazed sweet potatoes are the kind of summer supper side dish that doesn’t ask much of you but gives you everything back in return. I started making them on hot July evenings when I refused to turn on the oven but still wanted something warm and comforting on the table. The slow cooker does all the work, turning simple cubes of sweet potato into tender, sweet, and caramelized bites with edges so good my grandkids actually hover by the crock and argue over the crispy bits. It reminds me of the way my mother used to bake sweet potatoes in a low oven all afternoon, only now we let the slow cooker do the babysitting while we sit on the porch and watch the day wind down.

Serve these maple glazed sweet potatoes straight from the warm slow cooker with grilled chicken, pork chops, or simple hamburgers off the charcoal grill. They’re lovely alongside sliced garden tomatoes, coleslaw, or a crisp cucumber salad to balance the sweetness. For a meatless plate, pair them with black beans, a green salad, and cornbread. If you happen to have leftovers, they’re wonderful folded into a breakfast hash with eggs the next morning.

Servings: 4

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

Lightly grease a 4- to 6-quart slow cooker crock with a little butter or cooking spray so the sweet potatoes don’t stick too much but can still caramelize around the edges.

Place the peeled, 1-inch cubed sweet potatoes into the slow cooker in an even layer, spreading them out so they’re not packed too tightly. This bit of space helps some of the edges get that deep caramelized color everyone loves.

In a small bowl, whisk together the pure maple syrup and melted salted butter until the mixture looks smooth and glossy.

Pour the maple-butter mixture evenly over the sweet potatoes in the slow cooker. Use a spatula or large spoon to gently toss and coat all the cubes so every piece gets a little shine.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, gently stirring once about halfway through. The sweet potatoes should become very tender, and you’ll see the sauce thicken and darken as it bubbles around the edges.

For extra caramelized, slightly crispy edges, remove the lid for the last 20 to 30 minutes of cooking on HIGH. Stir once or twice, letting the steam escape so the glaze reduces and clings to the potatoes, forming those sticky, browned bits around the sides of the crock.

When the sweet potatoes are fork-tender and the glaze is thick and syrupy, turn off the slow cooker. Let them sit uncovered for about 5 to 10 minutes; this resting time helps the glaze set so the cubes hold their shape and those crispy edges stay put.

Give everything a gentle final stir, scooping up the darker caramelized pieces from the edges and bottom and folding them through the dish so everyone has a chance at the coveted crispy bits. Serve warm straight from the slow cooker.

If you like a little spice with your sweet, sprinkle 1/4 teaspoon of ground cinnamon or a pinch of cayenne pepper over the sweet potatoes before tossing with the maple-butter mixture. For a deeper caramel flavor, you can brown the butter in a small saucepan before mixing it with the maple syrup. If you only have unsalted butter, use it and add a small pinch of salt to the mixture to keep the flavor balanced. For a lighter version, reduce the butter to 2 tablespoons and add 1 tablespoon of water to help the glaze along. If your slow cooker runs hot, start checking for doneness at 2 hours to avoid scorching; if it runs cooler, you may need closer to 3 1/2 hours. To create even more browned edges, you can spread the finished sweet potatoes on a foil-lined baking sheet and broil them for 2 to 3 minutes, watching closely so they don’t burn. Food safety tips: Always start with clean, firm sweet potatoes and peel away any bruised or discolored spots. Keep the slow cooker covered during most of the cooking time so the temperature stays safely in the proper range. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly until steaming hot before serving again.