Thanksgiving Prep: Slow Cooker Sweet Potatoes

Continuing with my thanksgiving prep I present a completely new idea. Well…. at least I think it’s new.

As you may know this is the first year I’m cooking Thanksgiving dinner. I’m feeling the pressure to make things very traditional but I also want to make them my own (with health and nutrition in mind, of course!) So instead of the old fashioned candied mashed sweet potatoes with marshmallow on top, I’m going for sweet potatoes in the crockpot.

The idea here was to make something festive, light, fun and EASY. There are some things I just don’t want to have to worry about yet I still I want, like sweet potatoes.

So yesterday I did a bit of experimenting. I cut up one mother of a potato cranked on the crockpot and I was pleasantly surprised that my idea worked. Now I have a new sweet potato dish and I can’t wait to see how everyone likes it on the big day!

Note: I used 1 pound of potatoes and it was a little much for the amount of marinade. So I’m upping it a bit for the “idea” —  Again, think of this as a “formula”, doubling and tripling, even halving as necessary. You could also throw in some carrots! Thanksgiving Prep: Crockpot Sweet Potatoes

  • 4 large sweet potatoes (about 5 inches long)
  • 1 tbsp honey (21g)
  • 1 tbsp molasses (20g)
  • 1 tbsp balsamic vinegar
  • 1/4 tsp ground allspice
  • dried or fresh parsley for garnish

Clean (scrub) the potatoes with water. Cut into large chunks leaving skin on. Add them to the crockpot.

In a small bowl whisk the honey, molasses, vinegar and all spice to make the marinade.

Pour the marinade over the potatoes, stir to coat.

Cover and cook on high for about 4 hours until potatoes are nice and soft.

Serve in a casserole dish with a sprinkle of parsley.

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 Recipe (about 150g – I’m going by 1 potato each)
Calories Fat Fiber WWPs
150 0g 4g old: 3 new: 4
Sugar Sat Fat Carbs Protein
13g 0g 35g 2g
Posted in: 3 WWP, 4 WWPP, Crockpot Ideas, Dinner Ideas, Food Photos, Side Dish Ideas
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29 Comments and 0 Replies

  1. anna

    coud you use apple cider vinegar instead? thats all i have on hand….do i need to go fight the crowds just for balsalmic vinegar?

  2. Christie

    Kalyn at Kalyn’s Kitchen also made sweet potatoes in the crock pot also but your recipe’s are definately different. Your’s are sweet and her’s are spicy. I love that you can cook a Thanksgiving side without using the stove and oven. Those spaces are always in high demand on Thanksgiving day.

  3. Angie

    Aww man, those look so good but my stepson has asked for the traditional (I don’t eat mine with marshmallows blech) but hubby and stepson do. First time he has had Thanksgiving with us for as long as I can remember so he gets what he wants this year ha ha.

    Those look really tasty though.

  4. Krista

    What a fantastic idea! I’m swapping honey, balsamic vinegar, and allspice for maple syrup, cider vinegar, and pumpkin pie spice. Can’t wait to see how it turns out! Thanks, Roni. You rock.

  5. Steph.

    This sounds SO good that I want to try it before Thanksgiving! And, Krista’s ingredients sound good too. Thanks for a great idea, Roni! You have been one busy little beaver with the cooking lately, haven’t you? Hope everything turns out perfect for Turkey Day!

  6. Dawn

    First, I’d like to say I’ve been reading your posts for a while and thank you for all the wonderful ideas and words of encouragement.

    Next, these potatoes sound delish! I just started making sweet potatoes within the past 2 months, and I found that boiling them in water with cinnamon really gives them a nice kick.

    Thanks for all the wonderful updates and product info, keep up the great work!

  7. Noel

    Roni — It says you used 1 lb of potatoes, but it also says 4 large sweet potatoes (~5 inches long). I picked up 4 large sweet potatoes at the grocery store, and I weighed them after they were bagged and found they were about 3 lbs. Are you sure you used 1 lb? I am trying to figure out the discrepancy….I have the ingredients and want to try the recipe, just want to make sure I don’t have the ratios off.


  8. roni

    Noel – When I first made it I only used 1lb and there was to much marinade. So for Thanksgiving I upped it and used 4 potatoes. I didn’t weigh it however so I can’t give you a poundage.

    You can see my experiment video here.. link to Skip to 2:35 into it or the potato part. it may help.

    It REALLY depends on how big your potatoes are. If they are like the ones I had in the video (about 1 lb each) I’d go for 2 per the marinade I have above. But if you have 4lbs or more I’d double what I have above.

    I hope this is making sense! LOL Just so you know you really can’t mess it up and you really only need a bit of the marinade to bring out the flavor of the potatoes.

  9. Marla

    I realize that this post is almost a year old, but I just found it. This recipe sounds divine, and I will be making it for Turkey Day. Thanks for sharing!

  10. Martha

    I just found this recipe also and will use it for Thanksgiving. I am hosting the meal for the first time in my life in a new house, new kitchen, family from out of town staying over – YIKES!!!

  11. Sue Richmond

    I’m making this for Thanksgiving this year because it looks easy and my family doesn’t care for my cooking. I think I can succeed with this, though. I don’t think they’ll like the skins on them though. Would it be okay to peel them first before baking?

  12. Jeanine

    I finally made this today. Delicious! Thanks for the recipe, Roni!I’m glad you like to experiment and come up with good-tasting, healthy recipes that you share with us.

  13. Christine

    I’ve had this recipe open for a month and a half and I *finally* made it last night. I cut the potatoes too small so they got extra soft and I used too much marinade – but they were delicious! I will definitely make this again. Thanks for sharing! :-)

  14. wendy

    I made a “test run” of these before making them for my thanksgiving dinner. They were delicious. So they’re in the crockpot to tomorrow’s dinner. And so easy.

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