Blue and white bowl with orange, mashed sweet potatoes in the bowl. Bowl is sitting on a white and black textured towel with a vintage, silver spoon beside the bowl.

Slow Cooker Creamy Mashed Sweet Potatoes

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 Ya’ll know I’m a Southern gal with a Southern appetite and a deep love for Southern food – which means I love (LOVE) mashed potatoes. I don’t know if that’s a Southern thing or an American thing but it’s definitely my thing! With that being said, I also know how unhealthy regular ole’ mashed potatoes are. They’re delicious, and I will probably never give them up completely, but even the doctor will tell ya they don’t have much nutritional value. I’m really trying to improve our diet and hopefully lose a few (okay, maybe a lot!) of pounds along the way, so I’ve been looking to make some of my favorites a little healthier. These Slow Cooker Creamy Mashed Sweet Potatoes are just what I dreamed them to be. Sweet Potatoes are such a great source of Vitamin A so I have been trying to incorporate them into my diet more. I created these Slow Cooker Cream Mashed Sweet Potatoes to be a decadent, indulgent side dish, perfect for almost any dinner meal.

A blue and white bowl with orange, mashed sweet potatoes inside. The bowl is sitting on a black and white Aztec printed towel with a silver spoon in front of the bowl.

I still remember the first time my mom ever gave me a sweet potato as a kid. Mom and Dad must not have liked sweet potatoes very much since I was probably 5 or 6 years old before I remember seeing one on the dinner table. I remember Mom putting a huge, orange, sweet potato steaming and wrapped in foil on my dinner plate, hurriedly removing the foil, and then splitting that sweet potato open and adding in butter and sugar. I still recall my shock and amazement at the bright orange color of that potato! Up until that day I had only seen brown or red potatoes so to see one so bright and vibrant in color was truly astounding.

I was hesitant to try that orange colored root vegetable slathered in butter and sugar until my Mom told me “Just try it! It’s sweet!” well, I’ve always had a pretty good sweet tooth so those few words sold me on trying it right there! Boy, was I ever in for a treat. I’ll never forget the taste of my very first sweet potato and how much I loved it! I ate the entire thing all by myself! Truth be told, I probably just loved it so much because it was covered in butter and sugar. These Slow Cooker Mashed Sweet Potatoes taste just as good as my very first sweet potato did all of those years ago, but I’ve made them healthier with a little less butter and sugar than Mom used. 😛 If you’re trying to convince a picky toddler to eat healthier or you want to start your Little off on a healthy, solid food, you definitely want to give this recipe a try!

A blue and white bowl with orange, mashed sweet potatoes inside. The bowl is sitting on a black and white Aztec printed towel with a silver spoon in front of the bowl.

 I started out with two, very large orange sweet potatoes. You can use more if you like, just make sure you also double the other ingredients. I only had two sweet potatoes left in my pantry so that’s why I only cooked two! Rinse your sweet potatoes off under some cool water and place them on a cutting board.

Two large sweet potatoes on a white cutting board.

 Use a potato peeler to peel the skin from the sweet potatoes.

Two large sweet potatoes, partially peeled on a white cutting board with a silver potato peeler.

 Now just chop each sweet potato up into large chunks.

Two large sweet potatoes cut into large chunks on a white cutting board.

 Place the large chunks of sweet potato into a two quart or larger slow cooker and just cover the sweet potatoes with water.

Chunks of peeled sweet potato in a black slow cooker crockpot with water.

 Place the lid on the slow cooker and set to cook on high 4 hours or low 6 hours.

Black Crockpot slow cooker with chunks of peeled sweet potato and water inside. Slow Cooker is on with the lid on.

 Once the cooking cycle is complete, remove the lid from the slow cooker and drain all of the water off of the sweet potatoes.

Cooked, peeled, sweet potato chunks in a slow cooker.

Use a potato masher or an immersion blender to mash/blend the potatoes until they’re completely smooth.

Mashed sweet potatoes in a black slow cooker with a silver potato masher in the potatoes.

 Once the sweet potatoes are mashed and smooth, add in two tablespoons of heavy whipping cream.

Mashed sweet potatoes with heavy whipping cream in a black slow cooker.

 Ya’ll know you can’t make Slow Cooker Creamy Mashed Sweet Potatoes without adding in some buttah! Ya also can’t make a Southern dish without butter, so just go ahead and add that measly little half of a tablespoon of salted butter. I promise, it ain’t gonna hurt ya none! Oh, and that’s REAL butter ya’ll! Don’t insult my Southern pride by using that fake, plastic stuff.

Mashed sweet potatoes with heavy whipping cream and butter in a black slow cooker.

 Once you’ve stirred the heavy whipping cream and the butter into your mashed sweet potatoes, add in 1 1/2 teaspoons of Pumpkin Pie Spice. You could always just use ground cinnamon but I love the flavor this mixture of spices gives these Slow Cooker Creamy Mashed Sweet Potatoes.

Mashed sweet potatoes with heavy whipping cream, butter, and ground pumpkin pie spice in a black slow cooker with a white spoon.

 Stir the Pumpkin Pie Spice into your mashed sweet potatoes, then add in 1 tablespoon of. If you’re really looking to cut some calories you can always use the Brown Sugar and Splenda blend.

Mashed sweet potatoes with with heavy whipping cream, butter, ground pumpkin pie spice, and brown sugar.

Once you stir in your brown sugar, these Slow Cooker Creamy Mashed Sweet Potatoes are ready to serve! Spoon these mashed sweet potatoes into a nice serving bowl and pass them around the dinner table. I can guarantee you, these Slow Cooker Creamy Mashed Sweet Potatoes is a recipe your family will love and request over and over, because after all, who doesn’t love a little something sweet beside all of that savory?! As always, thank you so much for taking time out of your busy day to step into my kitchen and hear me share a story and a recipe with ya. I do so appreciate each and every one of you!

Mashed sweet potatoes in a blue and white bowl with a silver spoon beside the bowl. The bowl is sitting on a black and white Aztec print towel.

 

Blue and white bowl with orange, mashed sweet potatoes in the bowl. Bowl is sitting on a white and black textured towel with a vintage, silver spoon beside the bowl.
5 from 1 vote
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Slow Cooker Creamy Mashed Sweet Potatoes

A creamy, delicious, decadent side dish, perfect for almost any meal! This is one your kids will ask for over and over!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 -1/2 cup servings
Author Amy - The Speedy Spatula

Ingredients

  • 2 large sweet potatoes (yams) peeled
  • 2 tbsp heavy whipping cream
  • 1/2 tbsp butter salted
  • 1 tbsp brown sugar
  • 1 1/2 tsp pumpkin pie spice

Instructions

  1. Peel both sweet potatoes and cut them into large chunks.

  2. Place the sweet potatoes in a 2 quart or large slow cooker and just cover with water. Place the lid on the slow cooker and cook on high 4 hours or low 6 hours.

  3. Drain all water from the sweet potatoes and mas them until smooth using a potato masher or immersion blender. 

  4. Once potatoes are mashed, add in all other ingredients and stir well.

  5. Serve and enjoy! 

Recipe Notes

If you want to give this recipe a little extra pizazz, top each serving of mashed sweet potatoes with a few mini marshmallows. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Shared at Foodie Friday Link Party

Shared at Whatcha Crockin’

Also shared at Full Plate Thursday

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