This slow cooker 3-ingredient bourbon glazed sweet potatoes recipe tastes exactly like something Grandma would pull out for Sunday dinner—soft, sweet, and sticky with that cozy holiday vibe. It’s the kind of side dish that quietly steals the show at Thanksgiving or Christmas, but it’s easy enough for a regular weeknight when you’re juggling work, kids’ activities, and everything else. The magic is in the slow cooker: sweet potato chunks simmer low and slow in a buttery bourbon-brown sugar glaze until they’re tender and coated in a glossy, caramel-like sauce. No fancy steps, no long ingredient list—just three simple things and a little time, and you’ve got ultimate comfort food ready to scoop onto a plate.
Serve these bourbon glazed sweet potatoes piled high on a white plate so you can really see that rich, dark brown glaze clinging to the vibrant orange chunks. They’re perfect alongside roasted turkey, baked ham, or a simple roast chicken, and they balance out salty or savory mains really well. I like to add something fresh and crisp on the table too—like a green salad or roasted green beans—to cut through the sweetness. For a holiday spread, they sit beautifully next to stuffing, cranberry sauce, and warm dinner rolls. If you somehow have leftovers, they reheat well and taste amazing with a fried egg on top for a cozy weekend brunch.
Slow Cooker 3-Ingredient Bourbon Glazed Sweet PotatoesServings: 6
Ingredients
3 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 cup packed brown sugar (light or dark)
1/2 cup bourbon
Directions
Peel the sweet potatoes and cut them into evenly sized 1 1/2-inch chunks so they cook at the same rate and get that soft, tender texture.
Lightly grease the inside of your slow cooker with a bit of oil or cooking spray to help prevent sticking and make cleanup easier.
Add the sweet potato chunks to the slow cooker, spreading them into an even layer so the glaze can coat as many pieces as possible.
In a medium bowl or large measuring cup, whisk together the brown sugar and bourbon until the sugar is mostly dissolved and you have a smooth, syrupy mixture.
Pour the bourbon and brown sugar mixture evenly over the sweet potatoes, gently tossing with a spoon or spatula to lightly coat the potatoes without breaking them up.
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 when pierced with a fork.
Once the sweet potatoes are tender, gently stir them in the slow cooker so they get fully coated in the thickened bourbon-brown sugar glaze. The glaze will look dark and glossy and cling to the potatoes.
If you want the glaze a bit thicker, remove the lid and let the sweet potatoes sit on WARM or LOW for an additional 15 to 20 minutes, stirring once or twice, until the sauce reduces slightly and becomes extra sticky.
Carefully transfer the glazed sweet potatoes to a serving dish or plate, spooning any extra bourbon glaze from the bottom of the slow cooker over the top so every piece looks shiny and caramelized.
Serve warm right away as a sweet and sticky side dish, or keep them on the WARM setting in the slow cooker for up to 1 hour, stirring occasionally, until you’re ready to bring them to the table.
Variations & Tips
If you’d like a slightly milder bourbon flavor, you can reduce the bourbon to 1/3 cup and add 2 to 3 tablespoons of water so there’s still enough liquid to create a glaze. For a deeper, molasses-like flavor, use dark brown sugar instead of light. To make the dish feel a little more like dessert, you can finish the sweet potatoes with a sprinkle of cinnamon or nutmeg right before serving (this technically adds a fourth ingredient, but it’s a nice optional touch when you’re not strictly sticking to three). If you’re cooking ahead for a busy holiday, you can peel and chop the sweet potatoes the night before and store them in a bowl of cold water in the fridge, then drain and pat dry before adding to the slow cooker. Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the microwave; add a splash of water if the glaze seems too thick. For a slightly less sweet version, cut the brown sugar back to 3/4 cup and cook as directed—the glaze will still be glossy and sticky, just not quite as rich.
