How to make the best and easiest slow cooker baked sweet potatoes - no oven or clean up required! My favorite way to cook sweet potatoes!
What makes these slow cooker sweet potatoes delicious and healthy
- sweet potatoes
- aluminum foil
- olive oil
How to make these slow cooker baked sweet potatoes
Start by washing sweet potatoes and drying completely. (I usually cook about 4 at a time, but you can do up to 6 if you have a large slow cooker) Prick each potato with a fork a few times, and place each on an individual sheet of aluminum foil.
Drizzle each potato with about ½ teaspoon of olive oil, and rub over sweet potato completely. Wrap each potato with the aluminum foil, and place in your slow cooker. Cook potatoes on high for 4-5 hours, or on low for 8-10 hours, until potatoes are soft. Remove from slow cooker with a pair of tongs or pot holder, as potatoes will be hot, and unwrap from aluminum foil before serving.
- Wrapping in aluminum foil makes clean up super easy!
- My favorite toppings are a little butter and cinnamon, or peanut butter! ( I know, I'm a little strange, but it's delish!)
- Throw these in your slow cooker in the morning, and cook on low to have them ready for dinner.
Do I have to wrap them in aluminum foil?
You don't have to wrap them in foil, but it makes clean up A LOT easier, and also keeps the potatoes warmer when serving. If you don't have any foil, you can simply leave it out, and cook as-is.
Do these baked sweet potatoes need to be refrigerated?
If you have leftovers after baking, yes. I would unwrap the potatoes from the foil, let cool completely, and store in an airtight container before refrigerating up to 4 days.
more sweet potato recipes:
Did you make this recipe? Leave me a comment and a rating to let me know how it came out!