Crockpot Candied Sweet Potatoes Recipe (Candied Yams)

Close-up image of glazed sweet potato slices, glistening with a caramelized coating.

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Crockpot Candied Sweet Potatoes Recipe (Candied Yams)

Crockpot Candied Sweet Potatoes are tender, buttery, and sweetened with brown sugar. Candied yams are an easy slow cooker recipe and a heavenly side dish.

Prep Time10

Cook Time5 10

Total Time5 20

Servings:

Calories: 248kcal

Author: Kari

Equipment

6 quart crockpot or slow cooker 6 quart

Ingredients

2 ½ pounds sweet potatoes about 3 medium to large potatoes
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ cup brown sugar packed
¼ cup honey
⅓ cup butter cubed

Instructions

Cook the Potatoes

Rinse and scrub the sweet potatoes, then peel them and cut off any blemishes or eyes.
2 ½ pounds sweet potatoes
Slice into round slices, about ½ an inch thick, then spread them out in the crockpot.
Sprinkle salt, cinnamon, brown sugar, and honey or maple syrup over the top. (If desired, grate a little fresh nutmeg over them as well!)
½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ cup brown sugar, ¼ cup honey
Toss to coat the potatoes in the brown sugar mixture.
Spread the cubes of butter evenly over the potatoes.
⅓ cup butter
Cover the crock pot and turn it on. Cook on LOW for 5-6 hours or HIGH for 2-3 hours.
Stir gently every hour or so. Cook time may vary based on the thickness of the sweet potato slices.
Once you can pierce the sweet potatoes with a fork, gently remove them with a slotted spoon and transfer them to a large bowl. (Cover to keep warm.)

Thicken the Brown Sugar Glaze

Using oven mitts and maybe a helper, take a rubber spatula and scrape the sugar syrup into a small saucepan.
Bring it to a simmer over medium-low heat for about 5-10 minutes, stirring as needed until the sauce thickens.
Pour the sauce over the potatoes in a serving dish and cover with aluminum foil to keep warm OR pour everything back into the crockpot on the "Keep Warm" setting with the lid on to stay warm while you wait for your guests.
Then, serve and enjoy!

Notes

For a large crowd, you can double the recipe. A 5 or 6-quart crock pot can fit a double batch.

Add Pecans - To add pecans, toast them until they begin to brown, then add them to the sauce at the end when you are reducing it on the stove. That way they don’t get soggy. They will get toasty and then absorb just a little of that sweet sugary sauce. Be sure to dice them up nice and small.

Add Marshmallows - To add marshmallows, pour everything into a baking dish after reducing the glaze. All of the potatoes and the thickened sauce - then cover the top with mini marshmallows.

Move the top rack of your oven up as high as it can go and place the baking dish under the broiler. Watch very closely so the marshmallows do not burn. You want to lightly brown the marshmallows - it should take just a minute or two. The marshmallows will caramelize and sweeten.

Leftovers

Once cooled, store leftovers in the sweet glaze in an airtight container in the refrigerator for 3-5 days. You can also freeze them for up to 3 months.

Nutrition