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You ever have one of those days where you just need your kitchen to do the heavy lifting? Not in a big fancy way — just in a quiet, dependable, I’ve got your back sort of way. That’s exactly what these honey butter sweet potatoes are for.
I swear, every fall, the first thing I do when the weather turns is dig out my old slow cooker — the one with the faded knob and the little chip in the handle. I plop in these sweet potatoes, drizzle on a bit of honey and butter, and by supper time? The house smells like the holidays snuck in early. Makes even a Tuesday feel special.
And let’s be honest — sometimes you just want a dish that doesn’t need your constant fussing. Some days you have time for hand-whipped meringue — other days, you want dinner that’s ready when you remember you’re hungry. This is that dish.
Why You’ll Love These (and Probably Make Them More Than Once)
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Only Five Ingredients. That’s it. You probably have them already.
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Zero Babysitting. Slow cooker does the work, you go about your life.
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They Smell Like Fall. Cinnamon, honey, butter… do I need to say more?
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Crowd-Friendly. Cozy family dinner? Potluck with the neighbors? Thanksgiving? Covered.
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Easy to Dress Up. Pecans, marshmallows, a pinch of heat — whatever makes you happy.
What You’ll Need
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4 medium sweet potatoes — peeled & thinly sliced (I aim for about a 1/4 inch, but no need to haul out a ruler)
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1/4 cup honey — the good local stuff if you’ve got it
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1/4 cup unsalted butter, melted — salted works too, just dial down the extra salt a smidge
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1 teaspoon ground cinnamon — or more if you’re like me and measure cinnamon with your heart
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1/2 teaspoon salt — you know, to keep it balanced and not too sweet
Little Side Note: I’ve swapped honey for maple syrup when I was out — it’s lovely, just a tad richer.
Directions — The Hands-Off Magic
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Potatoes In, Easy Does It
Toss your pretty slices in the slow cooker. No need to fan them out all fancy. Rustic works fine. I promise. -
Mix the Sweet Stuff
In a little bowl, stir up the melted butter, honey, cinnamon, and salt. Take a second to sniff it. Smells good already, huh? -
Pour It All Over
Drizzle that warm buttery goodness over your sweet potatoes. Use a spoon (or your clean hands — we’re all friends here) to gently toss them so they’re all shiny and coated. -
Lid On, Go Live Your Life
Cover it up, set the slow cooker to low, and forget about it for 4–5 hours. They’ll get soft and tender, soaking up every drop of sweet butter. -
Give ‘Em a Gentle Stir
When they’re ready, grab a spoon and gently stir them up. There’s always extra sauce at the bottom — don’t let it go to waste. Coat every piece before you scoop them out.
How to Serve Them — Or, The Excuse for Second Helpings
These sweet potatoes fit in just about anywhere. Roast chicken? Yes. Pork loin? Perfect match. I’ve even served them with a simple grilled salmon when I felt fancy.
For everyday dinners, I like to pair them with a crisp green salad or some steamed green beans — that fresh bite balances the sweet so nicely. And when the holidays roll around, these slide right onto the table next to stuffing, gravy, and cranberry sauce like they’ve always belonged.
Want to fancy them up? Toast a handful of pecans in a dry skillet and scatter them on top. The crunch makes people think you worked harder than you did.
Keeping Leftovers Cozy
If you’ve got extras — I mean if — tuck them in an airtight container and pop them in the fridge. They’ll be good for about four days. Warm ‘em up in the microwave or on the stovetop with a tiny splash of water or extra dab of butter to loosen them up.
Sometimes I sneak them cold straight from the fridge. I’m not even sorry.
Little Twists (Because Sometimes You Want a Change)
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Vanilla Vibes: Stir in a teaspoon of vanilla extract with the honey butter mix — makes it taste like dessert without being over the top.
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Spicy Kick: A tiny pinch of cayenne or smoked paprika. Sweet heat is underrated.
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Nutty Crunch: Pecans or walnuts, lightly toasted and sprinkled over the top right before serving.
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Marshmallow Moment: Scatter a few mini marshmallows over the sweet potatoes in the last 30 minutes of cooking. Nostalgic and slightly mischievous.
Before You Go — Tell Me Everything
Well, that’s it — my little kitchen story for sweet potatoes that cook themselves while you handle life’s circus. I hope they bring your table a little warmth and make someone at your dinner smile.
If you try them, come back and tell me how it went. Did you swap in maple? Go heavy on the cinnamon? Top it with marshmallows and call it dessert? I love hearing how folks make my recipes their own. Leave a comment, share a picture, or just say hi — I’ll be here, probably with coffee in one hand and a forkful of leftover sweet potatoes in the other.
Take care, friend — see you in the kitchen again soon.
Slow Cooker Sweet Potatoes
Ingredients
- 4 medium sweet potatoes peeled & thinly sliced (about 1/4 inch)
- 1/4 cup honey local honey if possible; maple syrup is a good substitute
- 1/4 cup unsalted butter melted; salted butter works too, just adjust added salt
- 1 tsp ground cinnamon or more, if you love extra cinnamon
- 1/2 tsp salt to balance the sweetness
Instructions
- Place the sliced sweet potatoes in the slow cooker. No need to arrange them perfectly — rustic works just fine.
- In a small bowl, mix together the melted butter, honey, cinnamon, and salt until well combined.
- Pour the mixture over the sweet potatoes. Use a spoon or your hands to toss them gently until evenly coated.
- Cover the slow cooker and cook on low for 4–5 hours, until the sweet potatoes are tender and have soaked up all that buttery sweetness.
- Gently stir before serving to coat all the pieces with the sauce at the bottom. Serve warm and enjoy!
Notes
Nutrition
