Description
This Crockpot Sweet Potatoes with Brown Sugar and Butter recipe features tender, whipped sweet potatoes cooked slowly to perfection, sweetened with brown sugar and cinnamon, enriched with butter, and topped with toasted pecans for a delightful texture and flavor contrast. Ideal for a comforting side dish that requires minimal effort and delivers maximum taste.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes, peeled and cut into similar sized chunks
Flavorings & Toppings
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup pecans, chopped and toasted
- 1 cup milk (more or less, to desired consistency)
Instructions
- Peel the Sweet Potatoes: Start by thoroughly peeling the sweet potatoes to remove the skin.
- Cut into Chunks: Cut the peeled sweet potatoes into large chunks of roughly equal size to ensure even cooking throughout.
- Combine Ingredients in Crockpot: Place the sweet potato chunks into the Crockpot. Add the butter, salt, brown sugar, and cinnamon to the pot with the sweet potatoes. Keep the milk and pecans aside for later use.
- Cook on Low: Cover and cook on low heat for 3 to 4 hours, or until the sweet potatoes are fork-tender and soft.
- Whip the Sweet Potatoes: Using a hand mixer or potato masher, mash and whip the cooked sweet potatoes until smooth and free of lumps.
- Add Milk Gradually: Add the milk little by little while mixing until the sweet potatoes reach your desired consistency—creamy and smooth.
- Toast the Pecans: While the potatoes are finishing, toast the chopped pecans in a dry skillet over medium heat, stirring frequently, until they are lightly browned and emit a nutty aroma—this usually takes a few minutes.
- Serve with Pecans: Spoon the whipped sweet potatoes into a serving dish, top evenly with the toasted pecans, replace the Crockpot lid, and keep warm until serving.
Notes
- For a richer flavor, you can substitute the milk with cream or half-and-half.
- Adjust the amount of brown sugar to your sweetness preference.
- To make this dish gluten-free, ensure that the brown sugar and other ingredients are certified gluten-free.
- Toast pecans carefully as they can burn quickly, stirring often during toasting.
- This recipe can be doubled to serve a larger crowd; just adjust the cooking time slightly if needed.
