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Or: That time I accidentally made something so good it became a tradition.
Okay, here’s the thing.
I wasn’t trying to impress anyone when I made this. I wasn’t hosting a dinner party, and I definitely wasn’t wearing makeup. It was one of those days — the kind where you wake up tired, the coffee tastes weird, and the laundry has been in the dryer so long it’s just part of the furniture now.
But I had a few sweet potatoes sitting on the counter, and I thought: What if I just sliced these up real thin, poured something sweet and buttery on top, and let the slow cooker babysit it for the afternoon? No real plan. Just vibes.
What came out of that slow cooker five hours later?
Wasn’t just dinner.
It was like… the house felt warmer. The kitchen smelled like cinnamon and honey and that buttery sweetness you usually only get when someone else is cooking for you. My husband wandered in and said, “What is THAT?” with the kind of awe usually reserved for football or newborn babies.
I didn’t answer. I just handed him a fork and watched his face.
Now? We make this dish all the time. Not just in the fall, either. Not just for holidays. Just whenever we want something that tastes like being taken care of.
What’s So Special About It?
If you’ve ever had sweet potatoes that were dry or bland or weirdly stringy — I get it. I’ve been there. This is not that.
This is soft, silky, cinnamon-honey-soaked goodness that doesn’t try too hard.
It just is good.
Here’s why it works:
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It’s stupid easy. You literally throw everything in a slow cooker and walk away.
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Only five ingredients. And they’re normal things. Things you probably already have.
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Smells like a candle, tastes like dessert, goes with dinner. The trifecta.
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Plays well with others. Serve it with chicken, pork, roasted veggies, or just eat it out of the slow cooker. No judgment.
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Feels fancy, tastes nostalgic. Like something your grandma would’ve made if she had a Crock-Pot.
What You’ll Need (And What You Can Get Away With)
This is one of those recipes where “close enough” is good enough. No stress. No need to measure like a scientist. Here’s what I use, plus some notes in case you’re the “use what I have” type (same).
Sweet Potatoes
Four medium ones.
Peel ’em and slice them thin — like thinner than a pencil but thicker than paper. If you’ve got a mandoline, great. If not, just try your best with a knife and don’t overthink it.
Rustic is beautiful. Uneven is real life.
Honey
1/4 cup.
Use the good stuff if you’ve got it. Use the grocery store bear bottle if you don’t. It all works.
If your honey’s crystallized, just warm it up a little. Or don’t. It’ll melt eventually.
Unsalted Butter
Also 1/4 cup. Melt it.
If you’re using salted, just back off the added salt later. Or don’t — honestly, salty-sweet is a vibe.
Also, butter makes everything better. That’s not up for debate.
Cinnamon
One teaspoon. You can use more if you want a bigger fall flavor, or skip it if you’ve got a cinnamon hater in the house. (Yes, they exist. I married one.)
Salt
Half a teaspoon. Do not leave this out. I know it’s a sweet dish, but the salt brings it to life. Like, actually makes it taste like something instead of sweet mush.
How to Make It (Slow and Simple)
This is less of a recipe and more of a friendly suggestion. You could probably make this in your sleep — but here’s how I do it, just in case today’s been a day and your brain needs a rest.
Step 1: Slice and Layer
Peel your sweet potatoes and slice them as thin as you can without losing your mind. Then dump them in the slow cooker. You can layer them, fan them out pretty, or just chuck ’em in like a stack of cards. They’ll sort themselves out.
Step 2: Stir the Sauce
In a little bowl or glass measuring cup, mix the melted butter, honey, cinnamon, and salt. It should smell like fall and look like melted gold.
You’ll want to taste it. You should taste it. Consider it quality control.
Step 3: Pour It On
Drizzle that honey-butter mixture all over the sweet potatoes. You might feel like it’s not enough — trust me, it is. As it cooks, everything softens and simmers and melts into each other.
Magic happens under that lid.
Step 4: Cover and Cook
Pop the lid on your slow cooker and set it to LOW for 4 to 5 hours. Go live your life. (Or scroll aimlessly, no judgment.)
Don’t peek too much — it slows things down and lets out the steamy goodness.
Step 5: Stir (Gently!) and Serve
When everything’s soft and buttery and your kitchen smells like a bakery, it’s done.
Gently stir the sweet potatoes to coat them with the sauce. They’re delicate now, so don’t go in with Hulk energy.
Scoop into bowls. Add toasted nuts if you’ve got ’em. Or just grab a fork and stand over the pot like the kitchen goblin you are. I’ve done both.
A Few Optional Twists, If You’re Feeling Fancy
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Add vanilla — a splash (like 1 tsp) mixed into the honey butter makes it taste even more like dessert.
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Top with marshmallows during the last 30 mins of cooking for Thanksgiving vibes.
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Spice it up with a pinch of cayenne or chili flakes if you like a sweet kick.
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Make it nutty with chopped pecans or walnuts tossed in at the end for crunch.
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Add a squeeze of orange juice to the honey-butter mix for brightness — sounds weird, but trust me.
Leftovers? You’re Gonna Be Real Glad.
These keep so well it’s honestly rude. The flavor just keeps getting deeper.
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Fridge: Up to 4 days in an airtight container.
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Reheat: Microwave works fine. Stovetop with a splash of butter? Better.
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Use Them In: Grain bowls, tacos, mashed and spread on toast with goat cheese (don’t knock it till you try it), or just straight outta the fridge with a fork. Cold. Like a snack you’re hiding from your family.
Before You Go…
This isn’t a “show off” dish. It’s a “you’re tired but still want something lovely” dish. It’s the kind of recipe you make once, then tuck in your mental back pocket forever. No measuring cups necessary after a while. Just a feel. A mood.
If you try it, tell me. I wanna hear if your toddler loved it, or if your partner asked for thirds, or if you made it in pajamas while watching reruns. I wanna know if it made your house smell like home.
Food is meant to be shared — not just on the plate, but in the stories we wrap around it.
Stay soft. Stay fed.
Slow Cooker 5-Ingredient Honey Butter Sweet Potatoes
Ingredients
- 4 medium sweet potatoes peeled and thinly sliced
- 1/4 cup honey
- 1/4 cup unsalted butter melted
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Place the thinly sliced sweet potatoes in the slow cooker.
- In a small bowl, mix together the honey, melted butter, ground cinnamon, and salt until well combined.
- Pour the honey butter mixture over the sweet potatoes, ensuring they are evenly coated.
- Cover the slow cooker and cook on low for 4-5 hours, or until the sweet potatoes are tender.
- Once cooked, give the sweet potatoes a gentle stir to coat them in the sauce before serving.
Notes
Nutrition