Every spring, when the fields are just starting to green up and the church ladies are planning the potluck table, this is the dish my grandchildren start asking about. These slow cooker pineapple glazed sweet potatoes are my simple little bit of holiday magic: just four ingredients, all pantry-friendly, that melt together into an incredibly sweet, sticky, sunshine-colored side dish. The recipe started with my own grandmother, who made something similar in the oven for Easter dinner, and over the years I tucked it into the slow cooker so it could quietly bubble away while the ham baked. The chunks of sweet potato turn tender and silky, wrapped in a glossy pineapple glaze that always steals the show no matter how many other sides are on the table.
Serve these pineapple glazed sweet potatoes warm right out of the slow cooker, with a big spoon so everyone can scoop up plenty of the syrupy sauce. They’re perfect alongside baked ham, roast turkey, or a simple pork loin, and they fit right in with other holiday favorites like green bean casserole, buttered peas, and soft dinner rolls for soaking up the extra glaze. For a spring or Easter table, I like to add a crisp green salad or a tray of raw vegetables to balance the sweetness. They also sit nicely on a buffet, staying warm on the “keep warm” setting while guests help themselves.
Slow Cooker Pineapple Glazed Sweet PotatoesServings: 8
Ingredients
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 can (20 ounces) crushed pineapple in juice, undrained
1 cup packed light brown sugar
1/2 cup salted butter, melted
Directions
Lightly grease a 4- to 6-quart slow cooker with butter or nonstick spray to keep the sweet potatoes from sticking.
Place the peeled, 1-inch sweet potato chunks into the slow cooker in an even layer so they cook evenly.
In a medium bowl, stir together the crushed pineapple with all its juice, the brown sugar, and the melted butter until the sugar is mostly dissolved and everything looks like a loose syrup with pineapple pieces throughout.
Pour the pineapple mixture evenly over the sweet potatoes, making sure the chunks are well coated and you can see pineapple pieces scattered over the top.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the sweet potatoes are very tender when pierced with a fork.
Once the sweet potatoes are tender, gently stir from the bottom up to coat all the pieces in the thickened pineapple glaze, being careful not to mash them too much. The sauce should look glossy and syrupy, with pineapple bits clinging to the orange chunks.
If you’d like the glaze a bit thicker, remove the lid and let the sweet potatoes sit on HIGH for another 15 to 20 minutes, stirring once or twice, until the edges are bubbling and the sauce has reduced slightly.
Switch the slow cooker to WARM for serving. Serve the sweet potatoes straight from the crock, making sure each spoonful has plenty of the sticky pineapple glaze and visible crushed pineapple pieces.
Variations & Tips
For a slightly less sweet version, reduce the brown sugar to 3/4 cup or even 1/2 cup; the pineapple will still give a bright, fruity sweetness. If you only have canned pineapple tidbits, chop them a bit with a knife before mixing so they resemble crushed pineapple and cling to the sweet potatoes better. For a cozier holiday flavor, add 1 teaspoon ground cinnamon and a small pinch of nutmeg to the pineapple mixture before pouring it over the potatoes (this will technically add ingredients, so I treat spices as optional, not part of the core four). You can also swap salted butter for unsalted and add a small pinch of salt to balance the sweetness. If you’re cooking for a smaller group, halve the recipe and use a 3- to 4-quart slow cooker, checking for doneness about 30 minutes earlier. Leftovers reheat nicely in the microwave or on the stove with a splash of water or extra pineapple juice to loosen the glaze.
