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Slow Cooker Savory Buttery Sage Mashed Sweet Potatoes

top view of mashed sweet potatoes in blue bowlI’m pretty sure I could eat sweet potatoes every day and never get tired of them. Baked, mashed, fried as tots, any way you eat them, they are delicious! And my kids love them…so… bonus! They are a perfect side to so many things! I especially love them with BBQ. We had these the other night to go along with one of my son’s favorite dinners, BBQ boneless ribs.

top view of mashed sweet potatoes in blue bowlI love to make my sweet potatoes either savory or spicy. Just something a little different or unexpected. These are no exception with the addition of sage which offsets the sweetness of the potato perfectly! Oh, and the addition of butter and a little cream don’t hurt anything either 🙂

blue bowl with mashed sweet potatoesAnd of course these are super easy to make and won’t take up much time at all. I just used dried herbs which saved me any last minute trips to the store. If you have fresh sage I’m sure it would be even that much more awesome. I really wish I had an herb garden and could just go out and pick out what herbs we needed for dinner that night. Unfortunately I don’t seem to have much of a green thumb.

blue bowl of mashed sweet potatoes on brown towelThese would make a great side to any holiday dinner. I’m thinking of making these for Easter as a little something different. And they are great when you are cooking a big dinner for a crowd. You just pop them in early in the day and let them cook. Then when you get around to it you can mash them up super quick and then leave them in the crock while you make the other food. They are not demanding at all!

blue bowl of mashed sweet potatoes on brown towelYou can bet I am working on even more sweet potato recipes for you all and I will enjoy every minute of the taste testings!!

blue bowel of mashed sweet potatoes on brown towel

Slow Cooker Mashed Sweet Potatoes

Slow Cooker Savory Buttery Sage Mashed Sweet Potatoes

Jennifer Draper
I’m pretty sure I could eat sweet potatoes every day and never get tired of them. Baked, mashed, fried as tots, any way you eat them, they are delicious!
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 280 kcal

Ingredients
  

  • 3 pounds sweet potatoes
  • 3 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon garlic powder
  • 1/4 cup cream

Instructions
 

  • Peel sweet potatoes and cut into large chunks
  • Place in crock and cover with water
  • Cover and cook on high for 3-4 hours or low for 6-8 until potatoes are fork tender
  • Drain water and return potatoes to crock
  • Add butter, salt, sage and garlic powder and a small amount of the cream
  • Beat with a hand mixer (or potato masher if you prefer) and slowly add the rest of the cream as you mix until they are to your desired consistency

Nutrition

Calories: 280kcalCarbohydrates: 46gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 28mgSodium: 760mgPotassium: 771mgFiber: 6gSugar: 9gVitamin A: 32495IUVitamin C: 5.4mgCalcium: 76mgIron: 1.4mg
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Important nutritional disclaimer

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