Slow Cooker Mashed Sweet Potatoes

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Slow Cooker Sweet Potatoes recipe

From The Proctor Silex Test Kitchen

Added by Lynne


  • 2 large sweet potatoes, peeled, 3/4-inch dice (around 24 ounces) 
  • 4 tablespoons butter or coconut oil 
  • 1/2 cup water 
  • 2 tablespoons packed brown sugar 
  • 1-2 tablespoons heavy cream 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon salt 
  • Pinch of cayenne pepper, or to taste 


  1. Place crock in base. Add 3 to 3 1/2 cups water to crock.  
  2. Add sweet potatoes to one Double Dish vessel. Divide butter or coconut oil into 4 chunks and dot on top of sweet potatoes. Add ½ cup water. 
  3. Place vessel in crock. Add second vessel with food or water. (See Tip below) Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours. 
  4. Remove vessel from crock. Pour cooked sweet potatoes in a large bowl with any liquid. Mash with a potato masher or a fork. Add brown sugar, 1 tablespoon cream, cinnamon, salt, and cayenne pepper. Stir until desired texture is reached, adding more cream if needed.  
  5. Return to vessel and select KEEP WARM for up to 4 hours or serve immediately. 

Serves: 4-6

Test Kitchen Tip: 
When using the Double Dish Slow Cooker, it is important to choose recipes with similar cook times as both vessels need to be in the crock during cooking. If you are only cooking in one vessel, fill the other vessel with 4 cups of water. 

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