Description
This Slow Cooker Sweet Potatoes recipe offers a creamy, comforting side dish perfect for any occasion. Tender sweet potatoes and Granny Smith apples are slow-cooked to perfection, then blended with rich cream, brown sugar, cinnamon, and toasted pecans for a deliciously smooth and flavorful treat.
Ingredients
Scale
Sweet Potato and Apple Base
- 4 large sweet potatoes, peeled and cut into 1-1/2-inch cubes
- 1 large Granny Smith apple, peeled and chopped
- 1 (14-oz) can chicken broth
Mix-ins and Seasoning
- 1/2 cup whipping cream
- 1/4 cup firmly packed light brown sugar
- 2 Tbsp butter
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 cup chopped toasted pecans
Instructions
- Prepare and Cook Sweet Potatoes and Apples: Place peeled and cubed sweet potatoes, peeled and chopped Granny Smith apple, and the chicken broth into a 6-quart slow cooker. Cover with the lid and cook on LOW for 6 to 8 hours until the sweet potatoes and apples are tender.
- Drain and Return to Slow Cooker: Once cooked, drain the sweet potatoes and apples to remove excess liquid. Return them back to the slow cooker vessel for mixing.
- Add Cream and Flavorings: Add the whipping cream, brown sugar, butter, salt, and ground cinnamon to the slow cooker with the sweet potatoes and apples.
- Blend Until Smooth: Using an electric handheld mixer at medium speed, beat the mixture until smooth and fully blended, ensuring all ingredients are incorporated evenly.
- Incorporate Pecans and Serve: Stir in the chopped toasted pecans for a delightful crunchy texture. Serve warm as a delicious side dish.
Notes
- For a dairy-free alternative, substitute whipping cream and butter with coconut cream and coconut oil.
- Be sure to toast pecans lightly in a dry skillet to enhance their flavor before adding.
- This dish pairs wonderfully with roasted meats and holiday meals.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Adjust sweetness according to taste by varying the amount of brown sugar.
