This slow cooker 4-ingredient Amish-style apple sweet potato dish is the kind of cozy side that makes the whole house smell like fall, no matter what month it is. It’s inspired by simple Amish cooking—nothing fussy, just real ingredients layered together and left to do their thing. You literally pile sliced apples onto raw chopped sweet potatoes in the slow cooker, sprinkle on a couple of pantry staples, and walk away. It’s a comforting, gently sweet side that my family never says no to, and it works just as well for a Sunday roast as it does for a holiday table.
Serve these apple sweet potatoes warm, straight from the slow cooker, with roasted chicken, pork chops, or a simple pan-fried ham steak. They’re also wonderful next to meatloaf or a pot roast, where the sweet and cinnamon-kissed juices can mingle with the savory drippings on the plate. For a lighter meal, pair them with a big green salad and some crusty bread. If you have leftovers, they make a lovely breakfast side with scrambled eggs or spooned over plain yogurt with a sprinkle of nuts.
Slow Cooker Amish Apple Sweet PotatoesServings: 6
Ingredients
3 medium sweet potatoes, peeled and chopped into 1-inch cubes
3 large firm apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
1/3 cup packed light brown sugar
2 tablespoons unsalted butter, cut into small pieces
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a small swipe of butter to help prevent sticking.
Place the raw chopped sweet potatoes in an even layer on the bottom of the slow cooker, spreading them out so they cook evenly.
Pile the sliced apples directly on top of the sweet potatoes, spreading them out but keeping them in a generous, even layer over the potatoes.
Sprinkle the brown sugar evenly over the apples and sweet potatoes, making sure to cover as much of the surface as you can so everything gets a touch of sweetness.
Dot the top with the small pieces of butter, tucking a few down between the apple slices so they melt down through the layers as the dish cooks.
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 and the apples are soft and saucy.
Once cooked, gently stir from the bottom with a large spoon to mix some of the sweet potatoes and apples together while still leaving some chunks and slices intact. Taste and adjust sweetness if needed by sprinkling on a bit more brown sugar while it’s still hot.
Serve warm straight from the slow cooker, spooning down to the bottom so everyone gets a good mix of sweet potatoes, apples, and buttery juices.
Variations & Tips
For a cozier, more traditional Amish-style flavor, add 1 teaspoon ground cinnamon and a small pinch of nutmeg or cloves along with the brown sugar. If your family prefers things less sweet, cut the brown sugar down to 1/4 cup or use a drizzle of maple syrup instead. For picky eaters who don’t love apple skins, peel the apples before slicing so everything has a softer, more uniform texture. You can also mash the cooked mixture lightly with a potato masher to make it more like a chunky mash, which some kids find easier to eat. To make it dairy-free, swap the butter for coconut oil or a dairy-free margarine. For a little crunch at the table, sprinkle toasted pecans or walnuts over individual servings instead of cooking them in the slow cooker. If you’re cooking for a crowd, this recipe doubles easily in a larger slow cooker—just add 30 to 60 minutes to the cook time and stir once in the last hour if you can.
