21 Delicious Crockpot Sweet Potato Recipes for Every Occasion

Oh, sweet potatoes—how do we love thee? Let us count the ways with these 21 delicious crockpot recipes that turn this humble tuber into everything from cozy weeknight dinners to show-stopping holiday sides. Whether you’re craving comfort food or something a bit more adventurous, our roundup has a sweet potato dish for every occasion. So, grab your slow cooker and let’s dive into these mouthwatering recipes!

Slow Cooker Sweet Potato Casserole

Captivating the essence of autumn in every bite, this Slow Cooker Sweet Potato Casserole is a harmonious blend of creamy sweetness and a hint of spice, perfect for those cozy gatherings or a comforting family dinner.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 4 cups) – their natural sweetness is the star here.
• 1/2 cup heavy cream – for that irresistibly creamy texture.
• 1/4 cup unsalted butter, melted – I always opt for unsalted to control the seasoning.
• 1/3 cup packed brown sugar – it adds a deep, molasses-like sweetness.
• 1 tsp vanilla extract – a splash enhances all the other flavors.
• 1/2 tsp ground cinnamon – just enough to whisper warmth.
• 1/4 tsp ground nutmeg – a pinch elevates the dish beautifully.
• 1/4 tsp salt – to balance the sweetness.
• 1 cup mini marshmallows – because no sweet potato casserole is complete without them.

Instructions

1. Place the cubed sweet potatoes in the slow cooker. Pour the heavy cream and melted butter over them, ensuring they’re well coated.
2. Sprinkle the brown sugar, vanilla extract, cinnamon, nutmeg, and salt over the sweet potatoes. Stir gently to combine all the ingredients evenly.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sweet potatoes are tender and easily mashed with a fork.
4. Once cooked, use a potato masher to gently mash the sweet potatoes to your desired consistency. For a smoother texture, a hand mixer can be used for a few seconds.
5. Evenly spread the mini marshmallows over the top of the mashed sweet potatoes. Cover and cook on HIGH for an additional 15 minutes, or until the marshmallows are puffed and slightly golden.

Velvety smooth with a comforting sweetness, this casserole is a delightful contrast of textures, especially with the gooey marshmallow topping. Serve it as a standout side dish at your next holiday feast or enjoy it as a decadent dessert with a dollop of whipped cream.

Crockpot Sweet Potato and Black Bean Chili

This Crockpot Sweet Potato and Black Bean Chili is a harmonious blend of sweet and savory, perfect for those cozy evenings when only a hearty, comforting bowl will do. The slow cooker does all the work, melding the flavors into a deeply satisfying dish that’s as nutritious as it is delicious.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook more evenly)
• 1 can (15 oz) black beans, drained and rinsed (for that perfect texture, don’t skip the rinsing)
• 1 can (14.5 oz) diced tomatoes, undrained (they add a lovely acidity)
• 1 medium onion, finely chopped (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups vegetable broth (homemade broth elevates the dish, but store-bought works fine)
• 1 tbsp chili powder (adjust according to your heat preference)
• 1 tsp ground cumin (toasted cumin seeds ground at home offer a deeper flavor)
• 1/2 tsp smoked paprika (this is the secret to that smoky undertone)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 2 tbsp extra virgin olive oil (my favorite for its fruity notes)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
2. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to let it brown.
3. Transfer the onion and garlic mixture to the crockpot. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and salt.
4. Stir all the ingredients until well combined. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sweet potatoes are tender.
5. Once cooked, give the chili a gentle stir. If it’s too thick, add a little more broth to reach your desired consistency.
6. Tip: For an extra layer of flavor, toast the chili powder and cumin in a dry skillet for about 30 seconds before adding them to the crockpot.
7. Tip: If you’re short on time, you can speed up the cooking process by microwaving the sweet potatoes for 3 minutes before adding them to the crockpot.
8. Tip: Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added freshness and creaminess.

Kindly note, this chili boasts a velvety texture with chunks of tender sweet potatoes and beans, enveloped in a smoky, slightly sweet sauce. Serve it over a bed of quinoa or with a side of crusty bread for a complete meal that’s sure to impress.

Easy Crockpot Sweet Potato Soup

Brimming with warmth and comfort, this Easy Crockpot Sweet Potato Soup is a harmonious blend of sweet and savory, perfect for those chilly evenings when only a bowl of something hearty will do. Its velvety texture and rich flavors are a testament to the magic of slow cooking, transforming simple ingredients into a dish that feels both luxurious and homely.

Ingredients

• 2 large sweet potatoes, peeled and diced (I find the orange-fleshed variety adds a beautiful color and sweetness)
• 1 medium onion, finely chopped (yellow onions are my go-to for their perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic elevates the flavor profile immensely)
• 4 cups vegetable broth (homemade broth is ideal, but a good-quality store-bought works wonders too)
• 1 cup heavy cream (for that indulgent, creamy texture we all love)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp ground cumin (adds a warm, earthy note)
• Salt and freshly ground black pepper, to taste (I always grind my pepper fresh for the best flavor)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
2. Add the minced garlic and ground cumin to the skillet, sautéing for another minute until fragrant. This step builds the flavor base of the soup.
3. Transfer the sautéed onion and garlic mixture to your crockpot. Add the diced sweet potatoes and vegetable broth, stirring to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are fork-tender. The slow cooking process is key to developing the soup’s depth of flavor.
5. Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a stand blender.
6. Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. Allow the soup to warm through for another 10 minutes on LOW.

Delightfully creamy with a hint of spice, this soup is a celebration of simplicity and flavor. Serve it with a drizzle of cream and a sprinkle of toasted pumpkin seeds for added texture, or pair with crusty bread for a satisfying meal.

Healthy Crockpot Sweet Potato Stew

Flavorful and nourishing, this Healthy Crockpot Sweet Potato Stew is a testament to the beauty of slow-cooked meals, where each ingredient melds together to create a symphony of taste and texture. Perfect for those seeking a comforting yet wholesome dish, it’s a celebration of simple, seasonal produce transformed into something extraordinary.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1-inch cubes (I find the uniform size ensures even cooking)
• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium yellow onion, finely chopped (the sweetness balances the stew beautifully)
• 2 cloves garlic, minced (freshly minced releases the most aroma)
• 1 teaspoon ground cumin (toasted and ground at home if possible, for depth)
• 1/2 teaspoon smoked paprika (adds a subtle smokiness)
• 4 cups vegetable broth (homemade or low-sodium store-bought)
• 1 can (15 oz) chickpeas, drained and rinsed (for protein and texture)
• 1 cup full-fat coconut milk (the richness is unparalleled)
• Salt and freshly ground black pepper (to layer the flavors)
• Fresh cilantro, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally.
2. Add the garlic, cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Transfer the onion mixture to the crockpot. Add the sweet potatoes, vegetable broth, and chickpeas. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender.
5. Stir in the coconut milk and season with salt and pepper to taste. Cook for an additional 30 minutes on HIGH to allow the flavors to meld.
6. Garnish with fresh cilantro before serving.

Every spoonful of this stew offers a velvety texture, with the sweetness of the potatoes perfectly complemented by the earthy spices and creamy coconut milk. Serve it over a bed of quinoa for an extra protein boost or with a slice of crusty bread to soak up every last drop.

Crockpot Sweet Potato and Chicken Curry

Zesty and warming, this Crockpot Sweet Potato and Chicken Curry is a harmonious blend of sweet and savory, perfect for those evenings when you crave something comforting yet sophisticated. Its rich aroma and vibrant colors promise a feast for the senses, making it a standout dish for any occasion.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs offer more flavor than breasts)
• 2 large sweet potatoes, peeled and diced into 1-inch cubes (for uniform cooking)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 tbsp red curry paste (adjust according to your heat preference)
• 1 tbsp freshly grated ginger (for a bright, spicy note)
• 3 cloves garlic, minced (because fresh is best)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 cup chicken broth (low-sodium to control the saltiness)
• 1 tbsp brown sugar (to balance the heat)
• 1 lime, juiced (for a touch of acidity)
• Fresh cilantro, for garnish (adds a fresh, herby finish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown, about 3 minutes per side. This step locks in the juices.
2. Transfer the seared chicken to the crockpot. Add the sweet potatoes, coconut milk, red curry paste, ginger, garlic, chicken broth, and brown sugar. Stir to combine all the ingredients evenly.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the sweet potatoes are soft.
4. Once cooked, stir in the lime juice. Taste and adjust the seasoning if necessary.
5. Garnish with fresh cilantro before serving. Tip: For an extra layer of flavor, toast some cumin seeds and sprinkle them on top.

Kaleidoscopic in flavor, this curry boasts a velvety texture with chunks of tender chicken and sweet potatoes that melt in your mouth. Serve it over a bed of jasmine rice or with warm naan bread to soak up the luxurious sauce, making every bite a delightful experience.

Vegan Crockpot Sweet Potato Lentil Soup

Radiating warmth and comfort, this vegan crockpot sweet potato lentil soup is a harmonious blend of earthy lentils and sweet potatoes, simmered to perfection with aromatic spices. It’s a dish that promises to nourish the soul as much as the body, offering a rich tapestry of flavors that are both grounding and uplifting.

Ingredients

• 1 cup dried green lentils (I love how they hold their shape and add a nice texture)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (the star of the show, offering a natural sweetness)
• 1 large yellow onion, finely chopped (for a subtle sweetness and depth)
• 3 cloves garlic, minced (because what’s soup without garlic?)
• 1 tbsp extra virgin olive oil (my go-to for sautéing, it adds a lovely richness)
• 1 tsp ground cumin (for that warm, earthy note)
• 1/2 tsp smoked paprika (adds a hint of smokiness that complements the sweet potatoes beautifully)
• 4 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
2. Add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for another minute until fragrant, stirring constantly to prevent burning.
3. Transfer the onion and spice mixture to the crockpot. Add the diced sweet potatoes, dried green lentils, and vegetable broth. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and sweet potatoes are tender. Tip: If you prefer a thicker soup, remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
5. Season with salt to taste. Tip: Taste the soup before adding salt, especially if using store-bought broth, as it can vary in saltiness.
6. Serve hot. Tip: Garnish with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Perfectly balanced, this soup boasts a velvety texture with chunks of tender sweet potatoes and lentils that melt in your mouth. For a creative twist, serve it with a side of crusty bread or over a bed of quinoa for added protein.

Crockpot Sweet Potato and Apple Butter

Magical aromas fill the kitchen as sweet potatoes and apples meld together in this effortlessly elegant Crockpot Sweet Potato and Apple Butter. Perfect for those who cherish the harmony of sweet and savory, this dish is a testament to the beauty of slow cooking.

Ingredients

• 2 large sweet potatoes, peeled and cubed (I find the orange-fleshed variety adds a beautiful color and sweetness)
• 3 medium apples, cored and chopped (Honeycrisp apples are my favorite for their perfect balance of tart and sweet)
• 1/2 cup pure maple syrup (the darker the grade, the richer the flavor)
• 1 tsp ground cinnamon (a little extra never hurts for that warm spice note)
• 1/4 tsp ground nutmeg (freshly grated nutmeg elevates the dish immensely)
• 1/4 cup water (just enough to prevent sticking without making it too watery)

Instructions

1. Place the peeled and cubed sweet potatoes and chopped apples into the crockpot.
2. Drizzle the maple syrup over the sweet potatoes and apples, ensuring an even coating.
3. Sprinkle the ground cinnamon and nutmeg over the mixture, then add the water to the crockpot.
4. Cover and cook on low for 6 hours, or until the sweet potatoes and apples are incredibly tender. Tip: Resist the urge to stir too often to allow the flavors to deepen.
5. Once cooked, use a potato masher or immersion blender to puree the mixture until smooth. Tip: For a chunkier texture, mash less; for silkier butter, blend more.
6. If the mixture seems too thick, add a tablespoon of water at a time until desired consistency is reached. Tip: The butter will thicken as it cools, so aim for a slightly looser texture than you’d like at serving.

Yielded from the crockpot is a velvety, spiced butter with a luscious balance of sweet potato earthiness and apple brightness. Spread it on warm toast, swirl into oatmeal, or serve alongside roasted meats for a surprising twist.

Spicy Crockpot Sweet Potato and Sausage Stew

Magical aromas fill the kitchen as this Spicy Crockpot Sweet Potato and Sausage Stew simmers to perfection, blending hearty sweetness with a kick of heat that promises to comfort and invigorate in equal measure.

Ingredients

• 1 lb sweet Italian sausage, casings removed – I love the slight fennel note in Italian sausage for this dish.
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces – their natural sweetness balances the spice beautifully.
• 1 can (14.5 oz) diced tomatoes, undrained – they add a lovely acidity and depth.
• 3 cups chicken broth – homemade is my preference, but store-bought works in a pinch.
• 1 tbsp extra virgin olive oil – my go-to for sautéing, it adds a fruity note.
• 1 tsp crushed red pepper flakes – adjust to your heat preference, but don’t skip it!
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 tsp smoked paprika – for that hint of smokiness.
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to your crockpot, leaving the drippings in the skillet for added flavor.
3. In the same skillet, add the sweet potatoes and sauté for 3 minutes to lightly brown – this step enhances their sweetness.
4. Add the minced garlic and crushed red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
5. Transfer the sweet potato mixture to the crockpot, followed by the diced tomatoes and chicken broth. Stir in the smoked paprika, salt, and pepper.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender.
7. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking. Tip: Taste and adjust seasoning before serving – sometimes a pinch more salt brings all the flavors together. Tip: Garnish with fresh parsley or cilantro for a bright contrast.

When served, this stew boasts a velvety texture with chunks of tender sweet potato and savory sausage, all enveloped in a broth that’s both spicy and sweet. Consider pairing it with crusty bread for dipping or a dollop of sour cream to cool the heat.

Crockpot Sweet Potato and Quinoa Chili

Unveiling a dish that marries the heartiness of traditional chili with the wholesome goodness of sweet potatoes and quinoa, this Crockpot Sweet Potato and Quinoa Chili is a testament to the beauty of slow cooking. Perfect for those brisk evenings when only a bowl of something warm and nourishing will do, it’s a recipe that promises both comfort and a burst of flavor.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes (I find the uniformity ensures even cooking)
• 1 cup quinoa, rinsed (this step is crucial to remove any bitterness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 can (15 oz) black beans, drained and rinsed (for that perfect bite)
• 1 can (15 oz) diced tomatoes, undrained (they add a lovely acidity)
• 2 cups vegetable broth (homemade broth elevates the dish)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that warm, earthy note)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
2. Add the minced garlic to the skillet and sauté for another minute, until fragrant. This builds a flavor base for the chili.
3. Transfer the onion and garlic mixture to the crockpot. Add the diced sweet potato, rinsed quinoa, black beans, diced tomatoes, vegetable broth, chili powder, and ground cumin. Stir to combine. Tip: Ensure the quinoa is submerged in the liquid for even cooking.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sweet potatoes are tender and the quinoa is cooked through. Tip: Avoid opening the lid too often to maintain the cooking temperature.
5. Season with salt to taste before serving. The chili should be thick, with the quinoa and sweet potatoes perfectly tender.

Velvety sweet potatoes and fluffy quinoa create a delightful texture contrast in this chili, while the spices meld into a deeply flavorful broth. Serve it with a dollop of Greek yogurt or a sprinkle of fresh cilantro for an extra layer of freshness.

Comforting Crockpot Sweet Potato Mash

This season calls for dishes that wrap you in warmth and nostalgia, and nothing does that quite like a velvety sweet potato mash. The slow cooker transforms humble ingredients into a luxurious side that’s both effortless and impressive.

Ingredients

• 3 large sweet potatoes, peeled and cubed (look for deep orange flesh for the best flavor)
• 1/2 cup heavy cream (for that irresistibly rich texture)
• 4 tbsp unsalted butter, cubed (I always use European-style for its higher fat content)
• 1/4 cup pure maple syrup (the real deal, please—no imitations)
• 1 tsp vanilla extract (a splash enhances the natural sweetness)
• 1/2 tsp ground cinnamon (a warm spice that’s non-negotiable here)
• 1/4 tsp sea salt (just enough to balance the sweetness)

Instructions

1. Place the peeled and cubed sweet potatoes into the crockpot, spreading them out evenly.
2. Pour the heavy cream over the sweet potatoes, followed by the maple syrup and vanilla extract, ensuring even distribution.
3. Dot the top with cubed butter and sprinkle the ground cinnamon and sea salt over everything.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sweet potatoes are fork-tender. (Tip: Resist the urge to stir during cooking to prevent the potatoes from becoming too mushy.)
5. Once cooked, use a potato masher to blend everything into a smooth consistency. (Tip: For an extra silky texture, a hand mixer can be used for a few seconds.)
6. Taste and adjust the seasoning if necessary, though the balance should be just right. (Tip: If the mash seems too thick, a tablespoon of warm milk can loosen it up.)

Mashed to perfection, this dish boasts a creamy texture with a harmonious blend of sweet and spiced flavors. Serve it topped with a pat of butter and a drizzle of maple syrup for an extra indulgent touch, or alongside roasted meats for a comforting meal.

Crockpot Sweet Potato and Coconut Milk Soup

Comforting and creamy, this Crockpot Sweet Potato and Coconut Milk Soup is a harmonious blend of sweet and savory flavors, perfect for a cozy evening. Its velvety texture and aromatic spices make it a standout dish that’s as nourishing as it is delicious.

Ingredients

• 2 large sweet potatoes, peeled and diced (about 4 cups) – their natural sweetness is the soul of this soup.
• 1 can (13.5 oz) full-fat coconut milk – for that rich, creamy texture we all love.
• 1 medium onion, finely chopped – I find yellow onions add the perfect balance of sweetness and sharpness.
• 2 cloves garlic, minced – because what’s a soup without garlic?
• 1 tbsp fresh ginger, grated – it adds a warm, spicy note that’s irresistible.
• 4 cups vegetable broth – homemade is best, but store-bought works in a pinch.
• 1 tsp ground turmeric – for color and its subtle earthy flavor.
• 1/2 tsp ground cumin – it brings a smoky depth to the soup.
• Salt to taste – I start with 1/2 tsp and adjust from there.
• 2 tbsp olive oil – extra virgin is my go-to for its fruity notes.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant. This step builds the flavor base of the soup.
3. Transfer the onion mixture to your crockpot. Add the sweet potatoes, coconut milk, vegetable broth, turmeric, and cumin.
4. Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are tender. Tip: The longer it cooks, the more the flavors meld together.
5. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend half and leave the rest as is. Tip: If you don’t have an immersion blender, a regular blender works—just let the soup cool slightly first.
6. Season with salt to taste. Tip: Always taste before serving to adjust the seasoning.

But the magic of this soup lies in its versatility. Serve it with a swirl of coconut milk and a sprinkle of toasted coconut flakes for added texture, or pair it with crusty bread for a heartier meal. The soup’s creamy consistency and the warmth of the spices make it a comforting choice for any season.

Hearty Crockpot Sweet Potato and Beef Stew

Amidst the crisp air of early evenings, there’s nothing quite as comforting as a bowl of hearty stew, simmered to perfection. This Crockpot Sweet Potato and Beef Stew is a harmonious blend of tender beef, sweet potatoes, and aromatic spices, offering a soul-warming meal that’s both nutritious and indulgent.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds incredible flavor)
• 2 large sweet potatoes, peeled and diced into 1-inch pieces (their natural sweetness balances the savory notes beautifully)
• 1 large onion, finely chopped (a sharp knife here makes all the difference)
• 3 cloves garlic, minced (freshly minced garlic elevates the dish immensely)
• 4 cups beef broth (homemade or low-sodium store-bought works wonders)
• 2 tbsp tomato paste (I opt for double-concentrated for a deeper flavor)
• 1 tbsp Worcestershire sauce (a splash adds a lovely umami kick)
• 1 tsp smoked paprika (it introduces a subtle smokiness that’s irresistible)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and freshly ground black pepper (to season layers of the dish)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the beef cubes generously with salt and pepper, then brown them in batches to avoid overcrowding, about 4 minutes per side. Transfer to the Crockpot.
3. In the same skillet, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and smoked paprika, cooking for 2 minutes to deepen the flavors.
5. Deglaze the skillet with a bit of beef broth, scraping up any browned bits, then pour everything into the Crockpot.
6. Add the sweet potatoes, remaining beef broth, and Worcestershire sauce to the Crockpot, stirring to combine.
7. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
8. Season with additional salt and pepper if needed before serving.

Kneading through the stew reveals chunks of beef that melt in your mouth, paired with sweet potatoes that hold their shape yet yield effortlessly. Serve it over a bed of creamy polenta or with a slice of crusty bread to soak up every last drop of the rich, flavorful broth.

Crockpot Sweet Potato and Pumpkin Soup

Yearning for a dish that encapsulates the essence of autumn in every spoonful? This Crockpot Sweet Potato and Pumpkin Soup is a velvety, heartwarming blend that marries the natural sweetness of root vegetables with the earthy depth of pumpkin, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 2 cups peeled and diced sweet potatoes (I find the jewel variety lends a richer color and sweetness)
• 1 cup canned pumpkin puree (not pie filling; the pure stuff is key for that authentic pumpkin flavor)
• 1 medium onion, finely chopped (yellow onions are my go-to for their perfect balance of sweetness and sharpness)
• 3 cloves garlic, minced (because fresh garlic is non-negotiable for depth of flavor)
• 4 cups vegetable broth (homemade or low-sodium store-bought to control the saltiness)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp ground cinnamon (a whisper of warmth that elevates the soup)
• 1/2 tsp ground nutmeg (just a hint, to complement without overpowering)
• Salt and freshly ground black pepper (to layer the flavors)
• 1/2 cup heavy cream (for that luxurious finish; coconut milk is a splendid vegan alternative)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
2. Add the minced garlic to the skillet and cook for another minute until fragrant, ensuring it doesn’t brown to avoid bitterness.
3. Transfer the sautéed onion and garlic to your crockpot. Add the diced sweet potatoes, pumpkin puree, vegetable broth, cinnamon, and nutmeg. Stir to combine all ingredients thoroughly.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender enough to blend smoothly.
5. Once cooked, use an immersion blender to puree the soup directly in the crockpot until completely smooth. For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream and season with salt and pepper to taste. Let the soup warm through for another 10 minutes on LOW.

Creamy and comforting, this soup boasts a velvety texture that’s punctuated by the warm spices and natural sweetness of the vegetables. Serve it with a drizzle of cream and a sprinkle of cinnamon for an extra touch of elegance, or pair with crusty bread for a satisfying meal.

Savory Crockpot Sweet Potato and Kale Stew

Hearty and wholesome, this stew marries the earthy sweetness of sweet potatoes with the robust texture of kale, slow-cooked to perfection in a savory broth that’s both comforting and sophisticated.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1-inch cubes (I find the uniform size ensures even cooking)
• 1 bunch kale, stems removed and leaves roughly chopped (for a tender bite, I prefer Tuscan kale)
• 1 medium yellow onion, finely diced (the sweetness of yellow onion balances the stew’s flavors beautifully)
• 3 cloves garlic, minced (freshly minced garlic releases its aromatic oils best)
• 4 cups vegetable broth (homemade or low-sodium store-bought works wonders here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (adds a subtle depth and warmth)
• 1/2 tsp ground cumin (for a hint of earthiness)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, smoked paprika, and ground cumin, cooking for another 30 seconds until fragrant (this blooms the spices, unlocking their full flavor).
4. Transfer the onion mixture to the crockpot, followed by the diced sweet potatoes and vegetable broth, stirring to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are fork-tender (slow cooking melds the flavors beautifully).
6. Gently fold in the chopped kale, cover, and cook for an additional 30 minutes on high, until the kale is wilted but still vibrant (this preserves its color and nutrients).
7. Season with salt and freshly ground black pepper to taste, then serve hot.

Just before serving, a drizzle of olive oil or a sprinkle of grated Parmesan can elevate this stew to new heights. The sweet potatoes become meltingly tender, while the kale offers a slight chew, creating a delightful contrast in every spoonful.

Crockpot Sweet Potato and Turkey Chili

Delightfully hearty and brimming with warmth, this Crockpot Sweet Potato and Turkey Chili is a symphony of flavors that promises to comfort and satisfy. Perfect for those brisk evenings when only a bowl of something deeply flavorful will do, it’s a dish that marries the sweetness of potatoes with the savory depth of turkey, all simmered to perfection.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety offers the perfect balance of flavor and healthiness)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (their natural sweetness is a game-changer)
• 1 can (15 oz) black beans, drained and rinsed (for that lovely texture and protein boost)
• 1 can (14.5 oz) diced tomatoes, undrained (they add a nice acidity and moisture)
• 1 cup chicken broth (homemade is my preference, but store-bought works in a pinch)
• 2 tbsp olive oil (extra virgin, always, for its fruity notes)
• 1 tbsp chili powder (the backbone of flavor here)
• 1 tsp ground cumin (for that earthy warmth)
• 1/2 tsp smoked paprika (it adds a subtle smokiness that’s irresistible)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Transfer the cooked turkey to your crockpot. Tip: Draining excess fat is optional, but I like to leave a bit for added flavor.
3. Add the diced sweet potatoes, black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and salt to the crockpot. Stir well to combine.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sweet potatoes are tender. Tip: Resist the urge to stir too often to keep the sweet potatoes intact.
5. Once done, give the chili a gentle stir. Tip: If it’s too thick, add a splash more chicken broth to reach your desired consistency.

Silky sweet potatoes melt into the rich, spiced broth, creating a chili that’s both luxurious and comforting. Serve it topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro for a bright contrast, or alongside a slice of crusty bread to soak up every last drop.

Sweet and Spicy Crockpot Sweet Potato Dish

Savory and subtly sweet, this dish marries the earthy depth of sweet potatoes with a bold, spicy kick, creating a harmonious blend that’s both comforting and exciting. Perfect for those who appreciate a dish that plays with contrasts, it’s a testament to the magic that happens when simplicity meets flavor.

Ingredients

• 2 large sweet potatoes, peeled and cubed (I find the texture holds better when cut into 1-inch pieces)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup pure maple syrup (the darker, the better for a robust flavor)
• 1 tsp smoked paprika (adds a lovely depth)
• 1/2 tsp cayenne pepper (adjust according to your heat preference)
• 1/2 tsp sea salt (I prefer the subtle crunch it adds)
• 1/4 cup chopped pecans (for a delightful crunch)

Instructions

1. Preheat your crockpot to low setting, ensuring it’s ready to gently cook the ingredients to perfection.
2. In a large mixing bowl, toss the sweet potato cubes with extra virgin olive oil until evenly coated, ensuring each piece is lightly glistening for optimal roasting.
3. Drizzle the maple syrup over the sweet potatoes, followed by the smoked paprika, cayenne pepper, and sea salt. Use a spatula to fold the spices in, making sure the sweetness and heat are evenly distributed.
4. Transfer the mixture to the crockpot, spreading it out in an even layer to promote uniform cooking. Cover and let it cook on low for 4 hours, resisting the urge to stir too often to allow the edges to caramelize slightly.
5. After 4 hours, sprinkle the chopped pecans over the top, then cover and cook for an additional 30 minutes to let the nuts toast lightly in the residual heat.
6. Once done, the sweet potatoes should be fork-tender with a sticky glaze, and the pecans will have added a nutty crunch. Serve warm, perhaps over a bed of quinoa for a wholesome meal, or alongside grilled chicken for a protein-packed dinner.

Naturally, the dish presents a beautiful contrast between the soft, yielding sweet potatoes and the crisp pecans, with a flavor profile that’s richly layered. For an extra touch of elegance, garnish with a few fresh thyme leaves to enhance the visual appeal and add a hint of earthiness.

Crockpot Sweet Potato and Corn Chowder

On a crisp autumn evening, nothing comforts the soul quite like a bowl of Crockpot Sweet Potato and Corn Chowder, a harmonious blend of sweet and savory that warms you from the inside out.

Ingredients

• 2 large sweet potatoes, peeled and diced (I find the orange-fleshed variety adds a beautiful color and sweetness)
• 1 cup frozen corn kernels (fresh corn works wonders in summer, but frozen is my winter staple)
• 1 medium onion, finely chopped (yellow onions are my go-to for their perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (because what’s a chowder without garlic?)
• 4 cups vegetable broth (homemade is ideal, but a good-quality store-bought works in a pinch)
• 1 cup heavy cream (for that luxurious, velvety texture)
• 2 tbsp unsalted butter (I always opt for unsalted to control the seasoning)
• 1 tsp smoked paprika (it adds a subtle depth that’s simply irresistible)
• Salt and freshly ground black pepper, to taste (freshly ground makes all the difference)

Instructions

1. In your crockpot, melt the butter over the low setting. Add the chopped onion and minced garlic, stirring occasionally until they become translucent, about 5 minutes.
2. Add the diced sweet potatoes and frozen corn to the crockpot, followed by the vegetable broth. Stir to combine all the ingredients.
3. Cover and cook on low for 6 hours, or until the sweet potatoes are tender enough to pierce easily with a fork.
4. Once the sweet potatoes are tender, use an immersion blender to puree about half of the chowder, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a blender, puree, and return it to the crockpot.
5. Stir in the heavy cream and smoked paprika. Season with salt and freshly ground black pepper to taste. Cover and cook on low for an additional 30 minutes to allow the flavors to meld.
6. Serve hot, garnished with a sprinkle of smoked paprika or fresh herbs if desired.

Creamy yet chunky, this chowder is a delightful play of textures, with the sweetness of the potatoes and corn balanced by the smokiness of the paprika. For an extra touch of elegance, serve it in hollowed-out bread bowls or alongside a crisp, green salad.

Autumn Crockpot Sweet Potato and Pear Soup

Radiant hues of autumn inspire this velvety sweet potato and pear soup, a harmonious blend of sweet and savory that warms the soul as much as it delights the palate. Perfect for those crisp fall evenings, this crockpot creation simplifies elegance, allowing the flavors to meld beautifully with minimal effort.

Ingredients

• 2 large sweet potatoes, peeled and diced (about 4 cups) – their natural sweetness is the star here.
• 2 ripe pears, cored and chopped (I prefer Bartlett for their buttery texture).
• 1 medium onion, diced – yellow onions add a nice sweetness.
• 3 cups vegetable broth – homemade elevates the dish, but store-bought works in a pinch.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp ground cinnamon – just a whisper for warmth.
• 1/2 tsp ground ginger – for a subtle kick.
• Salt to taste – I start with 1/2 tsp and adjust later.

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
2. Transfer the sautéed onions to the crockpot. Add the diced sweet potatoes, chopped pears, vegetable broth, cinnamon, and ginger. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are fork-tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a stand blender.
5. Taste and adjust the seasoning with salt if needed. For a thinner consistency, add more broth or water, a little at a time.

Autumn in a bowl, this soup boasts a silky texture with layers of flavor from the sweet potatoes and pears, accented by the warmth of cinnamon and ginger. Serve with a dollop of crème fraîche and a sprinkle of toasted pecans for an extra touch of elegance.

Crockpot Sweet Potato and Bacon Hash

Just imagine waking up to the comforting aroma of sweet potatoes and bacon melding together in your crockpot, a dish that promises to be as nourishing as it is delicious. This Crockpot Sweet Potato and Bacon Hash is the epitome of a hassle-free, flavor-packed meal that’s perfect for any time of the day.

Ingredients

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes (I find the uniform size ensures even cooking)
• 6 slices of thick-cut bacon, chopped (the smokier, the better for depth of flavor)
• 1 medium yellow onion, finely diced (a sweet variety like Vidalia works wonders here)
• 2 cloves garlic, minced (freshly minced garlic is my non-negotiable for the best aroma)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for that irresistible smoky hint)
• 1/2 tsp sea salt (adjusting to taste is key, but start here)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1/4 cup chicken broth (low-sodium to control the saltiness)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the drippings in the skillet.
2. In the same skillet with the bacon drippings, add the diced sweet potatoes and onion. Cook over medium heat, stirring occasionally, until the onions are translucent and the sweet potatoes begin to soften, about 8-10 minutes.
3. Add the minced garlic, smoked paprika, sea salt, and black pepper to the skillet. Stir well to coat the sweet potatoes and onions evenly with the spices, cooking for an additional 1-2 minutes until fragrant.
4. Transfer the sweet potato mixture to the crockpot. Pour in the chicken broth and stir to combine. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the sweet potatoes are tender.
5. Once cooked, stir in the crispy bacon pieces. Let the hash sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Yielded from the crockpot, this hash boasts a delightful contrast between the creamy sweet potatoes and the crispy bacon, with a smoky undertone that’s utterly irresistible. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for a lighter meal.

Gluten-Free Crockpot Sweet Potato Bread

Lusciously moist and warmly spiced, this gluten-free crockpot sweet potato bread is a testament to the beauty of slow cooking, transforming simple ingredients into a comforting loaf that’s perfect for any time of day.

Ingredients

• 1 1/2 cups mashed sweet potato (I love using leftovers from dinner for this!)
• 1/2 cup coconut oil, melted (extra virgin olive oil can be a lovely substitute)
• 3/4 cup maple syrup (the real deal, please—it makes all the difference)
• 2 large eggs, room temperature (they blend more smoothly when not cold)
• 1 tsp vanilla extract (pure, for that deep, rich flavor)
• 2 cups gluten-free all-purpose flour (I swear by Bob’s Red Mill 1-to-1 blend)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (homemade blend preferred, but store-bought works in a pinch)

Instructions

1. In a large mixing bowl, whisk together the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
2. In a separate bowl, sift together the gluten-free flour, baking soda, salt, and pumpkin pie spice to ensure no lumps remain.
3. Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing, which can lead to a dense loaf.
4. Lightly grease the inside of your crockpot with coconut oil to prevent sticking, then pour in the batter, smoothing the top with a spatula.
5. Cover and cook on high for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean. Tip: Place a clean towel under the lid to catch condensation and prevent drips.
6. Once done, carefully remove the bread from the crockpot and let it cool on a wire rack for at least 30 minutes before slicing. Tip: This patience-testing wait ensures the bread sets perfectly.

Delightfully tender with a hint of caramelization from the slow cooking, this bread pairs wonderfully with a smear of almond butter or a drizzle of honey for an extra touch of sweetness.

Crockpot Sweet Potato and Pecan Dessert

Elegantly bridging the gap between simplicity and sophistication, this Crockpot Sweet Potato and Pecan Dessert is a testament to the magic of slow cooking. Its rich, comforting flavors and effortless preparation make it a standout dish for any occasion, promising to delight the palate with every spoonful.

Ingredients

• 2 large sweet potatoes, peeled and cubed (I find the orange-fleshed varieties lend a sweeter, more vibrant result)
• 1 cup pecans, roughly chopped (toasting them lightly beforehand unlocks a deeper flavor)
• 1/2 cup brown sugar, packed (dark brown sugar adds a molasses richness that’s irresistible)
• 1/4 cup unsalted butter, melted (I always opt for unsalted to control the dessert’s sweetness)
• 1 tsp vanilla extract (pure vanilla makes all the difference here)
• 1/2 tsp ground cinnamon (a dash more can elevate the warmth if you’re a spice lover)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Begin by greasing the inside of your crockpot lightly with a bit of the melted butter to prevent sticking.
2. Layer the cubed sweet potatoes evenly at the bottom of the crockpot, ensuring they’re spread out for uniform cooking.
3. In a small bowl, mix together the brown sugar, remaining melted butter, vanilla extract, cinnamon, and salt until well combined. Drizzle this mixture over the sweet potatoes, using a spoon to coat them evenly.
4. Cover and cook on low for 4 hours, resisting the urge to stir too often to allow the sweet potatoes to caramelize beautifully.
5. After 4 hours, sprinkle the chopped pecans over the top, then cover and cook for an additional 30 minutes to let the pecans toast slightly in the steam.
6. Once done, let the dessert sit for 10 minutes before serving to allow the flavors to meld together perfectly.

Creating a symphony of textures, this dessert offers the creamy tenderness of sweet potatoes against the crunchy, buttery pecans. Serve it warm with a scoop of vanilla ice cream for a contrast that’s nothing short of divine, or enjoy it as is for a simpler, yet equally satisfying treat.

Conclusion

These 21 delicious crockpot sweet potato recipes offer something for every occasion, making meal prep both easy and exciting. Whether you’re craving something sweet or savory, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this roundup on Pinterest to spread the sweet potato love!