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Crockpot™ Maple Bourbon Candied Sweet Potatoes

These delicious Crockpot™ maple bourbon candied sweet potatoes make for the perfect Thanksgiving side dish! They’re easy and full of fall flavors.

Crock-Pot Maple Bourbon Candied Sweet Potatoes - Dash of Mandi

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™ [3] 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!

Maple bourbon candied sweet potatoes

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 [4] 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.

Slow-cooker candied sweet potatoes
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Crock-Pot Maple Bourbon Candied Sweet Potatoes



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


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!