Variations & Tips
For extra flavor without adding more ingredients, you can use dark brown sugar for a deeper, molasses-like sweetness. If you’re cooking for a crowd and need to stretch the recipe, add up to 4 pounds of sweet potatoes and increase the brown sugar to 1 1/4 cups and butter to 3/4 cup, making sure your slow cooker is large enough for the whole pieces to sit mostly in a single layer.
Candied sweet potatoes plated as a holiday-style side dish
Candied sweet potatoes plated as a holiday-style side dish
To make this dairy-free, swap the butter for a plant-based buttery spread or refined coconut oil (note that coconut oil will add a subtle coconut flavor). You can also lightly salt the finished dish to balance the sweetness, especially if you’re serving it as a side with savory mains.
For meal prep, cook the sweet potatoes as directed, cool them completely in the syrup, then refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave, basting with the syrup.
Leftover candied sweet potatoes stored in a glass container
Leftover candied sweet potatoes stored in a glass container
For food safety, always wash and peel the sweet potatoes before cooking, trim any bruised or damaged spots, and avoid leaving the cooked potatoes at room temperature for more than 2 hours. If using the WARM setting on your slow cooker for serving, keep it under 4 hours and make sure the lid is mostly on so the food stays above 140°F. Discard any leftovers that have sat out too long, and always reheat leftovers until steaming hot throughout before serving.
