These delicious Crockpot™ maple bourbon candied sweet potatoes make for the perfect Thanksgiving side dish! They’re easy and full of fall flavors.
Candied sweet potatoes on Thanksgiving is an absolute must in my opinion. The sweetness balances out all the rich and savory dishes on the table so nicely. I love making them every year. However, I wanted to add a little twist to this traditional recipe. By adding some bourbon and maple syrup these candied sweet potatoes are next level delicious and flavorful! The bourbon is not overpowering at all. But, it adds some really great flavor to the sweet glaze.
I made these Crockpot™ maple bourbon candied sweet potatoes in my new Crockpot MyTime™ 6-QT. Programmable Slow Cooker. This new model is amazing for the holiday season. It has a handful of new functions that make it easy to have a meal or side dish ready on your time. The keep warm function is perfect for when you are hosting! No more stressing about everything being finished and hot at the same time!
It’s important to have some side dishes made in the slow-cooker for when you’re hosting holidays. This way it takes away some of the cooking stress! This slow-cooker pumpkin mac and cheese is another great option! Also, this way it gives you more time to enjoy with friends and family! Which is what the holidays are all about to begin with.
Even if you’re keeping your holiday small this year because of the circumstances, these candied sweet potatoes belong on your Thanksgiving spread! I top them with some chopped pecans for a nice little crunch. You can’t beat this combination.
Crock-Pot Maple Bourbon Candied Sweet Potatoes
- Yield: 6–7 servings 1x
Ingredients
5 large sweet potatoes, peeled and cut into ½ inch rounds
2 tbsp water
5 tbsp maple syrup
1-2 tbsp bourbon
1 tsp vanilla
1 tbsp cornstarch
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
¾ cup brown sugar
4 tbsp unsalted butter, sliced
Chopped pecans for topping, optional
Instructions
In the base of the slow-cooker add water, maple syrup, bourbon and vanilla. Whisk in the cornstarch and mix until completely smooth and the clumps are gone.
Add the sweet potato rounds along with cinnamon, nutmeg, salt and brown sugar.
Mix everything and top with the slices of butter.
Cover and cook on low for 5 hours or high for 3 hours, or until sweet potatoes or tender. Mix everything up half way through cook time.
Top with chopped pecans and enjoy!
JACLYN
qUITE POSSIBLY THE BEST THING I’VE EVER MADE/EATEN! DIFFERENT THAN THE NORMAL SWEET POTATOE DISH, AND NICE THAT IT’S MADE IN THE CROCKPOT SO IT DOESN’T TAKE UP ANY COOKING SPACE! I’VE SUGGESTED THIS RECIPE TO 2 OTHER PEOPLE AND BOTH HAVE MADE AND LOVED IT AS WELL. THANK YOU SO MUCH!!
Pat
This sounds wonderful but I am a little confused. I clicked on the numbers at the top of the recipe for larger servings and the only ingredient that changes quantity is the sweet Potatoes. It would seem to me if you are increasing the number so servings you would need to increase all of the ingredients. Is that not the case with this recipe?
Amanda Hickman
Hi!
Must be a glitch. If you are doubling or tripling the recipe you will also double or triple the sweet potatoes.