Venture beyond basic baked sweet potatoes with these 19 delicious slow-cooker creations! Perfect for busy home cooks, these recipes transform humble sweet potatoes into comforting soups, hearty stews, and even decadent desserts—all with minimal hands-on time. Whether you’re craving cozy weeknight dinners or seasonal favorites, your crockpot is about to become your new best friend. Ready to get cooking? Let’s dive into these mouthwatering ideas!
Slow Cooker Sweet Potato and Black Bean Chili
Recently, I was craving something hearty but didn’t want to spend hours in the kitchen—enter this slow cooker sweet potato and black bean chili, which has become my go-to for busy weeknights. It’s a cozy, hands-off meal that fills the house with the most inviting aroma while I tackle other tasks, and I love how the sweet potatoes soften into the rich, spiced broth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Olive oil – 1 tbsp
– Onion – 1 large, diced
– Garlic – 3 cloves, minced
– Sweet potatoes – 2 medium, peeled and cubed into 1-inch pieces
– Black beans – 2 (15-oz) cans, drained and rinsed
– Crushed tomatoes – 1 (28-oz) can
– Vegetable broth – 2 cups
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
Instructions
1. Heat 1 tbsp of olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 large diced onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them—this releases their flavor best.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add 2 medium peeled and cubed sweet potatoes, 2 drained and rinsed cans of black beans, 1 can of crushed tomatoes, 2 cups of vegetable broth, 2 tbsp of chili powder, 1 tsp of cumin, and 1 tsp of salt to the slow cooker.
6. Stir all ingredients together until well combined, ensuring the spices are evenly distributed for a balanced taste.
7. Cover the slow cooker with its lid and cook on low heat for 6 hours, avoiding opening it frequently to maintain steady temperature and tenderness.
8. After 6 hours, check that the sweet potatoes are fork-tender by piercing a piece with a fork—it should slide in easily without resistance.
9. Ladle the chili into bowls and serve immediately, optionally garnishing with toppings like avocado or cilantro for extra freshness.
Gently simmered to perfection, this chili boasts a thick, velvety texture with sweet potatoes that melt into the savory beans, creating a comforting blend of smoky and slightly sweet notes. I love serving it over a bed of rice or with a side of cornbread to soak up every last bit of the rich, spiced broth.
Honey Cinnamon Sweet Potato Mash in the Crockpot
Pulling out my slow cooker on a chilly afternoon always feels like a cozy hug, and this honey cinnamon sweet potato mash is my latest comfort-food obsession—it’s hands-off, naturally sweet, and fills the kitchen with the warmest aroma. I love how it turns humble sweet potatoes into a silky, spiced side that pairs with everything from roasted chicken to a simple weeknight salad, and it’s become my go-to for potlucks because everyone asks for the recipe.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Sweet potatoes – 3 lbs
– Honey – ¼ cup
– Ground cinnamon – 1 tsp
– Unsalted butter – 4 tbsp
– Salt – ½ tsp
– Water – ½ cup
Instructions
1. Peel 3 lbs of sweet potatoes and cut them into 1-inch cubes.
2. Place the cubed sweet potatoes into a 6-quart slow cooker.
3. Add ½ cup of water to the slow cooker—this prevents sticking and helps steam the potatoes evenly.
4. Cover the slow cooker with its lid and cook on HIGH for 4 hours, until the sweet potatoes are fork-tender and easily mashable.
5. Carefully drain any excess liquid from the slow cooker using a colander, then return the sweet potatoes to the pot.
6. Add 4 tbsp of unsalted butter, ¼ cup of honey, 1 tsp of ground cinnamon, and ½ tsp of salt to the sweet potatoes.
7. Mash the mixture with a potato masher or fork until smooth and creamy, about 2–3 minutes; for extra fluffiness, I avoid over-mashing, which can make it gluey.
8. Taste and adjust seasoning if needed, but the honey and cinnamon usually balance perfectly without extra salt.
9. Serve immediately while warm, or keep on the WARM setting for up to 1 hour before serving.
Oozing with a velvety texture and a hint of caramel-like sweetness from the honey, this mash is downright addictive—I’ve been known to eat it straight from the bowl! Try topping it with toasted pecans or a drizzle of maple syrup for a festive twist, or spread leftovers on toast the next morning for a sweet start to the day.
Crockpot Sweet Potato and Apple Casserole
Usually, when I think of cozy fall dishes, my mind goes straight to this Crockpot Sweet Potato and Apple Casserole. It’s one of those recipes I turn to on busy weeknights because it practically cooks itself while I tackle other things—like helping my kids with homework or sneaking in a quick workout. The combination of sweet potatoes and apples creates a comforting aroma that fills the whole house, making everyone eager for dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Sweet potatoes – 3 large, peeled and cubed
– Apples – 2 large, peeled, cored, and sliced
– Brown sugar – ½ cup
– Butter – ¼ cup, melted
– Cinnamon – 1 tsp
– Salt – ½ tsp
Instructions
1. Peel and cube 3 large sweet potatoes into 1-inch pieces, and peel, core, and slice 2 large apples into ¼-inch thick slices.
2. In a medium bowl, combine ½ cup brown sugar, ¼ cup melted butter, 1 tsp cinnamon, and ½ tsp salt, stirring until smooth.
3. Place the sweet potato cubes and apple slices in the Crockpot, pouring the brown sugar mixture over them and tossing gently to coat evenly.
4. Cover the Crockpot with its lid and cook on low heat for 4 hours, checking at the 3-hour mark to ensure the sweet potatoes are tender when pierced with a fork.
5. After 4 hours, remove the lid and let the casserole sit for 10 minutes to thicken slightly before serving.
6. Serve warm, optionally garnishing with a sprinkle of extra cinnamon or a dollop of whipped cream if desired.
This casserole turns out wonderfully soft and caramelized, with the apples melting into the sweet potatoes for a rich, sweet flavor. Try pairing it with roasted chicken or pork chops for a hearty meal, or enjoy it as a standalone dessert—it’s versatile enough for any occasion.
Savory Sweet Potato and Lentil Stew
Cozying up with a warm bowl of stew is my favorite way to unwind after a busy day, and this hearty combination of sweet potatoes and lentils has become my go-to comfort food. It’s the kind of simple, nourishing meal that feels like a hug from the inside, perfect for those chilly evenings when you need something satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- Olive oil – 2 tbsp
- Yellow onion – 1, diced
- Garlic – 3 cloves, minced
- Sweet potatoes – 2 medium, peeled and cubed into 1-inch pieces
- Brown lentils – 1 cup, rinsed
- Vegetable broth – 4 cups
- Ground cumin – 1 tsp
- Smoked paprika – ½ tsp
- Salt – 1 tsp
- Fresh spinach – 2 cups
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute.
- Add the diced onion and cook, stirring occasionally, for 5 minutes until translucent and soft.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Add the cubed sweet potatoes, rinsed lentils, vegetable broth, ground cumin, smoked paprika, and salt to the pot.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25 minutes. (Tip: Resist the urge to stir too often, as this can break down the sweet potatoes.)
- After 25 minutes, check if the sweet potatoes are fork-tender and the lentils are soft.
- Stir in the fresh spinach and cook for 2 minutes, just until the spinach is wilted. (Tip: Adding the spinach last preserves its vibrant color and nutrients.)
- Remove the pot from the heat and let it sit, covered, for 5 minutes before serving. (Tip: This resting time allows the flavors to meld together beautifully.)
Velvety sweet potatoes melt into the rich, spiced broth, creating a stew that’s both creamy and substantial. The lentils add a wonderful earthy heartiness, making it a complete meal that’s delicious on its own or served over a scoop of quinoa for extra texture.
Crockpot Sweet Potato and Quinoa Curry
Perfect for those chilly evenings when you just want to toss everything into the slow cooker and forget about it, this Crockpot Sweet Potato and Quinoa Curry has become my go-to comfort meal. I first made it during a busy workweek when my usual dinner prep felt overwhelming, and now it’s a staple that even my picky toddler surprisingly enjoys.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
- Sweet potatoes – 2 large, peeled and cubed
- Quinoa – 1 cup, rinsed
- Full-fat coconut milk – 1 (13.5 oz) can
- Vegetable broth – 2 cups
- Curry powder – 2 tbsp
- Garlic – 3 cloves, minced
- Onion – 1 medium, diced
- Salt – 1 tsp
Instructions
- Place the peeled and cubed sweet potatoes into the Crockpot.
- Add the rinsed quinoa to the Crockpot.
- Pour in the full-fat coconut milk and vegetable broth.
- Sprinkle the curry powder over the mixture.
- Add the minced garlic and diced onion.
- Season with salt and stir all ingredients until well combined.
- Cover the Crockpot with its lid.
- Set the Crockpot to cook on low heat for 4 hours.
- After 4 hours, remove the lid and check that the sweet potatoes are fork-tender and the quinoa has absorbed the liquid.
- Stir the curry gently to mix everything evenly before serving.
Fluffy quinoa soaks up the creamy coconut broth, while the sweet potatoes soften into melt-in-your-mouth bites with a hint of warm curry spice. I love topping it with a squeeze of lime or a handful of fresh cilantro for a bright finish, and it reheats beautifully for lunch the next day.
Tender Sweet Potato and Chicken Soup
Brimming with cozy comfort, this Tender Sweet Potato and Chicken Soup is my go-to for chilly evenings when I want something nourishing but effortless—it’s the kind of recipe I whip up while chatting with my kids about their day, filling the kitchen with warmth. I love how the sweet potatoes melt into the broth, creating a velvety base that feels like a hug in a bowl, and it’s become a staple in our home because it’s forgiving enough for busy weeknights yet special enough for guests.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Sweet potatoes – 2 large, peeled and cubed
– Chicken broth – 4 cups
– Chicken breast – 1 lb, diced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tsp, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent, 3–4 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds—be careful not to burn it, as this can turn bitter.
4. Add cubed sweet potatoes and chicken broth, then bring to a boil over high heat.
5. Reduce heat to medium-low, cover the pot, and simmer until sweet potatoes are fork-tender, 15–20 minutes; I always check by piercing a piece with a fork—it should slide in easily.
6. Stir in diced chicken breast, salt, black pepper, and chopped thyme.
7. Cook uncovered over medium heat until chicken is fully cooked and no longer pink in the center, 8–10 minutes, stirring occasionally to ensure even cooking.
8. Remove from heat and let sit for 5 minutes to allow flavors to meld—this resting time makes a big difference in depth of taste.
Velvety and rich, this soup boasts a smooth texture from the softened sweet potatoes, balanced by tender chunks of chicken and a hint of herbal thyme. Serve it with a crusty bread for dipping, or get creative by topping it with a dollop of Greek yogurt and a sprinkle of crispy bacon for extra indulgence.
Slow Cooker Sweet Potato and Carrot Soup
You know those days when you just want to toss everything into a pot and forget about it? Yesterday was exactly that kind of day for me, and this cozy Slow Cooker Sweet Potato and Carrot Soup was the perfect, hands-off solution. It’s become my go-to when I need something nourishing without the fuss, and the way the house smells while it simmers is pure comfort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– Sweet potatoes – 2 large (about 4 cups cubed)
– Carrots – 3 large (about 2 cups sliced)
– Yellow onion – 1 medium
– Vegetable broth – 4 cups
– Olive oil – 1 tbsp
– Garlic cloves – 3
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Plain Greek yogurt – ½ cup (for serving)
Instructions
1. Peel the sweet potatoes and carrots, then cut them into 1-inch cubes and slices, respectively. 2. Dice the yellow onion into ½-inch pieces. 3. Mince the garlic cloves finely. 4. Heat the olive oil in a large skillet over medium heat for 1 minute. 5. Add the diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until translucent. 6. Add the minced garlic to the skillet and cook for 1 minute, until fragrant. 7. Transfer the sautéed onion and garlic to a 6-quart slow cooker. 8. Add the cubed sweet potatoes and sliced carrots to the slow cooker. 9. Pour in the vegetable broth. 10. Sprinkle the ground cumin, salt, and black pepper over the ingredients. 11. Stir all ingredients in the slow cooker until well combined. 12. Cover the slow cooker with its lid. 13. Cook on HIGH heat for 4 hours. 14. After 4 hours, turn off the slow cooker and remove the lid. 15. Use an immersion blender to puree the soup directly in the slow cooker for 2–3 minutes until completely smooth. 16. Ladle the soup into bowls. 17. Top each serving with a dollop of plain Greek yogurt. A velvety, rich texture makes this soup feel indulgent, with the natural sweetness of the vegetables balanced by the warm cumin. I love swirling in the yogurt for a creamy tang, and it’s fantastic with a sprinkle of fresh herbs or crusty bread on the side for dipping.
Crockpot Sweet Potato, Corn, and Ham Chowder
Winters in our house mean one thing: my slow cooker becomes the kitchen MVP, and this chowder is my latest obsession—it’s the cozy, hands-off dinner that saves me on busy weeknights. I love how the sweet potatoes soften into the broth, and the ham adds just the right salty punch without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Sweet potatoes – 2 large, peeled and diced into ½-inch cubes
– Frozen corn – 2 cups
– Cooked ham – 1½ cups, diced
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Unsalted butter – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– All-purpose flour – 3 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Turn your slow cooker to the low heat setting.
2. Melt the unsalted butter in a large skillet over medium heat on the stovetop.
3. Add the diced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until it becomes translucent.
4. Stir in the minced garlic and cook for 1 minute, just until fragrant.
5. Sprinkle the all-purpose flour over the onion and garlic mixture, and cook while stirring constantly for 2 minutes to form a roux—this prevents a floury taste in the chowder.
6. Gradually whisk in 1 cup of the chicken broth until the mixture is smooth and thickened.
7. Transfer the skillet mixture to the slow cooker.
8. Add the peeled and diced sweet potatoes, frozen corn, diced cooked ham, remaining 3 cups of chicken broth, salt, black pepper, and dried thyme to the slow cooker.
9. Stir all ingredients in the slow cooker until well combined.
10. Cover the slow cooker with its lid and cook on low heat for 6 hours.
11. After 6 hours, stir in the heavy cream until fully incorporated.
12. Cover the slow cooker again and cook on low heat for an additional 15 minutes to heat the cream through.
13. Ladle the chowder into bowls and serve immediately.
14. For a creamier texture, use an immersion blender to partially puree some of the sweet potatoes right in the slow cooker before adding the cream.
15. To prevent curdling, ensure the cream is at room temperature when you stir it in.
16. If the chowder seems too thick after cooking, thin it with a splash of extra broth or water until it reaches your desired consistency.
Mmm, this chowder turns out luxuriously thick and velvety, with the sweet potatoes melting into the broth and the corn adding little bursts of sweetness. I love topping it with extra diced ham or a sprinkle of fresh herbs, and it’s even better the next day as the flavors deepen in the fridge.
Sweet Potato and Beef Stew in the Crockpot
Venturing into the kitchen on a chilly afternoon like this, I’m always drawn to my trusty crockpot—it’s my secret weapon for turning simple ingredients into a cozy, hands-off meal that fills the whole house with warmth. Today, I’m sharing my go-to Sweet Potato and Beef Stew, a hearty dish that practically cooks itself while I tackle other tasks, and it’s become a family favorite for its rich, comforting flavors.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– Beef chuck roast – 2 lbs
– Sweet potatoes – 2 large
– Onion – 1 medium
– Beef broth – 4 cups
– Tomato paste – 2 tbsp
– Garlic – 3 cloves
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.
2. Peel the sweet potatoes and chop them into 1-inch chunks.
3. Dice the onion into ½-inch pieces.
4. Mince the garlic cloves finely.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the beef cubes to the skillet and sear them for 3–4 minutes per side until browned all over.
7. Transfer the seared beef to the crockpot insert.
8. In the same skillet, add the diced onion and cook for 5 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly to prevent burning.
11. Pour the beef broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
12. Bring the mixture to a simmer over medium heat, then pour it over the beef in the crockpot.
13. Add the chopped sweet potatoes to the crockpot.
14. Season with salt and black pepper, stirring gently to combine all ingredients.
15. Cover the crockpot with its lid and set it to cook on low heat for 8 hours.
16. After 8 hours, remove the lid and check that the beef shreds easily with a fork and the sweet potatoes are tender when pierced with a knife.
17. Ladle the stew into bowls and serve immediately.
Knowing this stew simmers away all day, I love how the beef becomes melt-in-your-mouth tender while the sweet potatoes soak up the savory broth, creating a perfect balance of sweet and hearty flavors. For a creative twist, try serving it over a bed of creamy polenta or with a sprinkle of fresh parsley—it’s a versatile dish that always hits the spot on a cold evening.
Spiced Sweet Potato and Pumpkin Soup
My kitchen always smells like autumn when I make this soup—it’s become my go-to comfort dish on chilly evenings, especially after a long day of recipe testing. There’s something magical about how the sweet potatoes and pumpkin blend into a velvety, spiced bowl that feels both nourishing and indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Garlic – 2 cloves, minced
– Sweet potatoes – 2 large, peeled and cubed
– Pumpkin puree – 1 cup
– Vegetable broth – 4 cups
– Ground cumin – 1 tsp
– Ground cinnamon – ½ tsp
– Salt – 1 tsp
– Black pepper – ¼ tsp
– Heavy cream – ¼ cup
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the cubed sweet potatoes and pumpkin puree to the pot, mixing well to coat with the oil and aromatics.
5. Pour in the vegetable broth, ensuring it covers the vegetables completely.
6. Stir in the ground cumin, ground cinnamon, salt, and black pepper until evenly distributed.
7. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
8. Simmer for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
9. Remove the pot from the heat and let it cool slightly for 5 minutes to avoid splattering.
10. Use an immersion blender to puree the soup directly in the pot until smooth and creamy, or transfer to a blender in batches if needed.
11. Stir in the heavy cream until fully incorporated and warmed through, about 2 minutes over low heat.
12. Taste and adjust seasoning if necessary, then ladle into bowls for serving.
Rich and velvety, this soup has a warm, earthy flavor from the spices that pairs beautifully with a dollop of sour cream or a sprinkle of toasted pumpkin seeds. I love serving it with crusty bread for dipping—it’s the perfect cozy meal to savor on a crisp fall day.
Crockpot Sweet Potato and Sausage Bake
Last weekend, when the winter chill was really settling in, I found myself craving something hearty and hands-off. My trusty Crockpot came to the rescue with this sweet and savory bake that practically cooks itself while you go about your day. It’s the kind of meal that makes the whole house smell amazing and leaves you with minimal cleanup—a true win in my book!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Sweet potatoes – 2 lbs, peeled and cubed
– Italian sausage – 1 lb, casings removed
– Yellow onion – 1 large, diced
– Olive oil – 2 tbsp
– Maple syrup – ¼ cup
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the Italian sausage to the skillet and cook for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains.
3. Transfer the cooked sausage to a 6-quart slow cooker, leaving any excess grease in the skillet.
4. In the same skillet, add the diced onion and cook over medium heat for 3–5 minutes until softened and translucent.
5. Add the cubed sweet potatoes, maple syrup, dried thyme, salt, and black pepper to the slow cooker with the sausage.
6. Pour the cooked onions over the mixture in the slow cooker.
7. Gently stir all ingredients in the slow cooker until evenly combined.
8. Cover the slow cooker with its lid and cook on LOW heat for 4 hours.
9. After 4 hours, remove the lid and check that the sweet potatoes are tender by piercing them with a fork—they should be soft all the way through.
10. Let the bake sit uncovered for 5 minutes before serving to allow the flavors to meld.
Generously spoon this bake into bowls—the sweet potatoes become wonderfully soft and almost caramelized, while the sausage adds a savory, herby punch that balances the sweetness perfectly. I love topping it with a sprinkle of fresh parsley or serving it over a bed of quinoa for an extra hearty meal that’s as comforting as it is delicious.
Smoky Sweet Potato and Kale Soup
Ooh, it’s that time of year again—the February chill has me craving something cozy and nourishing. I whipped up this smoky sweet potato and kale soup last weekend when a surprise snowstorm kept us indoors, and it’s become my new go-to for warming up from the inside out. There’s something about the combination of sweet potatoes and smoky paprika that just feels like a hug in a bowl, and it’s so simple to throw together on a lazy afternoon.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Sweet potatoes – 2 large, peeled and cubed
– Smoked paprika – 1 tsp
– Vegetable broth – 4 cups
– Kale – 4 cups, stems removed and chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 2 large cubed sweet potatoes and 1 tsp smoked paprika, tossing to coat evenly for 30 seconds.
5. Pour in 4 cups of vegetable broth and bring to a boil over high heat, which should take about 3-4 minutes.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are fork-tender.
7. Stir in 4 cups chopped kale and cook for 5 minutes until wilted and bright green.
8. Season with ½ tsp salt and ¼ tsp black pepper, stirring to combine for 30 seconds.
9. Remove from heat and let sit for 2 minutes before serving to allow flavors to meld.
As you ladle it into bowls, you’ll notice the soup has a velvety texture from the softened sweet potatoes, balanced by the hearty bite of kale. A sprinkle of extra smoked paprika on top adds a beautiful smoky depth, or try serving it with a dollop of Greek yogurt for a creamy contrast that makes it feel extra indulgent.
Conclusion
Overall, these 19 sweet potato crockpot recipes make healthy, comforting meals incredibly easy. I hope you find a new family favorite! Give one a try this week, and let me know which one you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
