Dump frozen sweet potato fries in the crock pot and 4 basic pantry staples to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker Juneteenth potatoes recipe is my simple, family-friendly spin on the sweet, comforting flavors that often show up on Juneteenth tables—especially candied yams and sweet potato casseroles. Instead of peeling and chopping fresh sweet potatoes, we lean on a bag of frozen sweet potato fries and a few pantry staples to create something cozy, caramelized, and just a little bit special. Everything gets dumped straight into the crock pot, making this a hands-off dish you can serve alongside your celebration meal or any busy weeknight when you want something that tastes like you fussed, even though you didn’t.

Serve these slow cooker Juneteenth potatoes as a sweet-savory side next to grilled or baked chicken, ribs, or pork chops. They’re also lovely with simple roasted veggies and a green salad to balance the richness. Spoon some of the saucy, caramelized bits over rice or cornbread to soak up every drop. For brunch, you can pair them with scrambled eggs and sausage, or fold leftovers into a breakfast hash. A tangy coleslaw or crisp cucumber salad on the side helps cut through the sweetness and rounds out the plate.

Servings: 6

1 (20–24 oz) bag frozen sweet potato fries

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a little butter or oil to help prevent sticking.

Pour the frozen sweet potato fries straight into the bottom of the slow cooker, spreading them into an even layer. They should go in completely frozen—no thawing needed.

In a small bowl, stir together the melted butter (or oil), brown sugar, ground cinnamon, and kosher salt until you have a smooth, syrupy mixture.

Drizzle the brown sugar mixture evenly over the frozen sweet potato fries, trying to cover as much of the surface as you can. Use a spoon or clean hands to gently toss and coat the fries right in the slow cooker, keeping them mostly in a single layer.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the fries are very tender and the sugar mixture has thickened into a glossy, caramel-like sauce. Avoid lifting the lid too often so the heat and moisture stay in.

Once the sweet potatoes are soft and the edges are beginning to caramelize, gently stir them to coat in the sauce. Taste and add a pinch more salt if needed.

Turn the slow cooker to WARM and let the potatoes sit for 10–15 minutes to thicken slightly before serving. Serve straight from the crock pot, making sure everyone gets some of the syrupy sauce spooned over the top.

To make this more like classic Juneteenth candied yams, add 1/2 teaspoon vanilla extract and a pinch of ground nutmeg to the brown sugar mixture. For a little heat, sprinkle in 1/8 teaspoon cayenne pepper or smoked paprika—just enough to warm the back of your throat without overpowering the sweetness. If your family loves marshmallows, scatter 1 to 1 1/2 cups of mini marshmallows over the top during the last 10–15 minutes of cooking, then cover just until melted and gooey. You can also swap the butter for coconut oil and use coconut sugar instead of brown sugar for a dairy-free version. For extra crunch, toast a handful of chopped pecans or walnuts in a dry skillet and sprinkle them over the potatoes right before serving. If you need to stretch the dish for a crowd, stir in a drained can of sliced carrots during the last hour of cooking. Food safety tips: Always start with frozen sweet potato fries straight from the freezer—do not let them sit out at room temperature for long before cooking. Cook on HIGH or LOW only with the lid on, and make sure the internal temperature of the dish reaches at least 165°F if you’re unsure. Do not leave the finished dish on the WARM setting for more than 2–3 hours; refrigerate leftovers promptly in shallow containers and use within 3–4 days, reheating until steaming hot before serving again.