Slow-Cooker Spiced Sweet Potato and Carrot Mash Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
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Updated Mar. 27, 2019
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Creamy, rich slow cooker sweet potatoes feature a secret ingredient: carrots. Jennifer Olvera

These sweet potatoes have just enough (read: plenty of) butter, heavy cream, and milk. Brown sugar and cinnamon play up the natural sweetness, but I also slip in a subtle ingredient that adds complexity: carrots.

Why this recipe works:

  • A long cooking time at low temperature enhances the candy-like quality of sweet potatoes and carrots.
  • The vegetables cook in a generous amount of butter, heavy cream and milk, which then become part of the puree.
  • The addition of carrots adds another layer of flavor to this simple slow-cooker side dish.
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Recipe Facts

5

(1)

Active: 10 mins
Total: 8 hrs
Serves: 6 servings

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Ingredients

  • 6 medium sweet potatoes, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 1/4 cup brown sugar
  • 3/4 cup heavy cream, plus more as needed
  • 1/2 cup milk, plus more as needed
  • 5 tablespoons unsalted butter
  • 3/4 teaspoon cinnamon
  • Kosher salt

Directions

  1. Place potatoes and carrots in the bowl of a slow cooker and top with remaining ingredients. Season with salt.

  2. Cover and cook on low setting, stirring periodically, for 6 to 8 hours or until potatoes are very tender when pierced with a fork.

  3. Taste and adjust seasoning. Using a hand-held mixer, whip at medium speed until combined and light and fluffy. Add a bit of additional milk and/or cream, if needed, to achieve a creamy texture, but do not over-mix. (For totally smooth potatoes, mash first with a potato masher, then whip with the mixer.)

Special equipment

Slow cooker, hand-held mixer

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