There is something mighty comforting about letting a slow cooker turn a handful of plain ingredients into a dish that tastes like you fussed all afternoon. These baby sweet potatoes are the kind of simple farm-market cooking that fits right into a busy week, especially when the garden is winding down and the pantry needs to do its part. Leaving the skins on keeps the preparation easy and gives every bite that earthy, homespun flavor folks in the Midwest have always known how to appreciate.
These tender sweet potatoes sit beautifully beside roast chicken, pork chops, meatloaf, or a pan of baked ham, and they are just as welcome on a holiday table as they are on a Wednesday supper. If you want to round out the plate, serve them with green beans, a crisp cabbage slaw, or buttered corn, and keep a little extra cooking syrup handy for spooning over everything.
4-Ingredient Slow Cooker Farmers Market Week Potatoes
Servings: 6
Ingredients
2 pounds raw unpeeled baby sweet potatoes, washed and dried
4 tablespoons unsalted butter, cut into pieces
1/4 cup brown sugar, packed
1/2 teaspoon salt
Directions
1. Wash the baby sweet potatoes well, pat them dry, and place them in the bottom of the slow cooker in an even layer.
2. Sprinkle the brown sugar and salt over the potatoes, then dot the top with the butter pieces.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the potatoes are fork-tender and the butter and sugar have melted into a light glaze.
4. Gently toss the potatoes in the glaze, spoon them into a serving bowl, and serve warm.
Variations & Tips
Add a little spice: If your family likes a warmer flavor, add 1/2 teaspoon cinnamon or a small pinch of nutmeg before cooking. Those spices settle right into the brown sugar and make the whole kitchen smell like a church supper in October.
Make them sweeter: For a more candied holiday-style dish, increase the brown sugar to 1/3 cup. You can also add an extra tablespoon of butter if you want more syrup for spooning over the top.
Keep the sizes similar: Try to choose baby sweet potatoes that are close in size so they cook at the same rate. If a few are larger than the rest, cut them in half so nobody ends up with a hard center.
Don’t overcook: Sweet potatoes can go from tender to very soft if left too long. Start checking near the early end of the cooking time, especially if your slow cooker runs hot.
Easy finishing touch: A final pinch of flaky salt right before serving wakes up the sweetness and gives the dish a nicer balance. It is a small old-fashioned trick, but it makes a real difference.