19 Delicious Crockpot Sweet Potato Recipes Easy

Oh, sweet potatoes! These vibrant tubers are not just for Thanksgiving anymore. Dive into our roundup of 19 Delicious Crockpot Sweet Potato Recipes Easy to discover how this versatile veggie can transform your meals into cozy, comforting delights. Perfect for busy weeknights or lazy weekends, these recipes promise minimal fuss with maximum flavor. Ready to give your crockpot a sweet spin? Let’s get cooking!

Crockpot Sweet Potato Chili

Mmm, there’s nothing like coming home to a warm, hearty meal that’s been simmering all day. This Crockpot Sweet Potato Chili is your ticket to a fuss-free dinner that’s packed with flavor and just the right amount of spice.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5 minutes.
2. Transfer the cooked turkey to your crockpot. Tip: Browning the meat first adds depth to the chili’s flavor.
3. In the same skillet, sauté the onion and garlic until soft, about 3 minutes. Add to the crockpot.
4. Add the sweet potatoes, black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and salt to the crockpot. Stir well to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: The chili is ready when the sweet potatoes are tender.
6. Give the chili a good stir before serving. Tip: If it’s too thick, add a little more chicken broth to reach your desired consistency.

This chili is wonderfully thick and hearty, with a sweet and smoky flavor that’s perfectly balanced. Try serving it over a bed of rice or with a side of cornbread for an extra comforting meal.

Slow Cooker Sweet Potato Soup

Got a slow cooker and a love for cozy, comforting soups? You’re in for a treat with this sweet potato soup that practically makes itself.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/2 cup coconut milk
• Salt, to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the sweet potatoes, vegetable broth, cumin, smoked paprika, and cinnamon.
3. Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are very tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in the coconut milk and season with salt to taste. Cook for an additional 10 minutes on high to heat through.
6. Tip: For a smoother soup, strain through a fine-mesh sieve after blending.
7. Tip: Garnish with a drizzle of coconut milk and a sprinkle of smoked paprika for extra flavor and presentation.
8. Tip: If the soup is too thick, add more vegetable broth until desired consistency is reached.

Outrageously creamy and subtly spiced, this soup is a hug in a bowl. Try serving it with a side of crusty bread or topped with roasted chickpeas for a bit of crunch.

Crockpot Sweet Potato and Black Bean Stew

Looking for a cozy, hearty meal that practically cooks itself? You’ll love this Crockpot Sweet Potato and Black Bean Stew—it’s packed with flavor and so easy to make.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 cup black beans, rinsed and drained
• 1 cup diced tomatoes
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the crockpot. Add the sweet potatoes, black beans, diced tomatoes, cumin, smoked paprika, and vegetable broth.
3. Stir all the ingredients together until well combined. Cover and cook on low for 6 hours or on high for 3 hours.
4. Once the stew is cooked, taste and add salt if needed. For a thicker stew, mash some of the sweet potatoes against the side of the crockpot.
5. Serve hot. Garnish with avocado slices or a dollop of sour cream for extra creaminess.

With its rich, smoky flavors and creamy texture, this stew is perfect for chilly evenings. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all the deliciousness.

Slow Cooker Sweet Potato Curry

Looking for a cozy, hands-off dinner that packs a punch of flavor? This slow cooker sweet potato curry is your ticket to a delicious meal with minimal effort, perfect for those busy days when you still want something hearty and satisfying.

Ingredients

• 2 cups diced sweet potatoes
• 1 cup chopped onions
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onions, garlic, and ginger, sautéing until the onions are translucent, about 5 minutes.
2. Transfer the sautéed mixture to the slow cooker. Add the sweet potatoes, curry powder, cumin, turmeric, and cayenne pepper, stirring to coat the sweet potatoes evenly.
3. Pour in the coconut milk and vegetable broth, stirring to combine all ingredients.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
5. Season with salt to taste before serving.

Here’s the deal: this curry turns out creamy with a hint of spice, and the sweet potatoes add a lovely sweetness that balances everything out. Serve it over a bed of fluffy rice or with some naan bread to soak up all that delicious sauce.

Crockpot Sweet Potato Casserole

Craving something sweet, comforting, and effortlessly delicious? This crockpot sweet potato casserole is your go-to for those cozy nights in or when you need a fuss-free side dish that steals the show.

Ingredients

• 4 cups peeled and cubed sweet potatoes
• 1/2 cup packed brown sugar
• 1/4 cup melted butter
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

Instructions

1. Place the cubed sweet potatoes in the crockpot.
2. In a bowl, mix together the brown sugar, melted butter, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Pour the mixture over the sweet potatoes in the crockpot, stirring gently to coat evenly.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender. Tip: Stirring halfway through ensures even cooking.
5. Once the sweet potatoes are tender, sprinkle the mini marshmallows and chopped pecans evenly over the top.
6. Cover and cook on high for an additional 15 minutes, or until the marshmallows are puffed and slightly golden. Tip: Keep an eye on the marshmallows to prevent burning.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time makes it easier to scoop and serve.

Absolutely divine, this casserole boasts a creamy texture with a crunchy, sweet topping. Serve it alongside your favorite roast or enjoy it as a standalone dessert for a twist on tradition.

Slow Cooker Sweet Potato and Lentil Soup

Zesty days call for comforting meals, and this slow cooker sweet potato and lentil soup is just the ticket. It’s hearty, nutritious, and effortlessly delicious, perfect for those busy days when you want something wholesome without the fuss.

Ingredients

• 2 cups diced sweet potatoes
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the diced sweet potatoes, dried green lentils, and vegetable broth.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and sweet potatoes are tender.
5. Season with salt to taste before serving.

This soup turns out luxuriously creamy with a hint of smokiness from the paprika. Serve it with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Crockpot Sweet Potato and Chicken Stew

Mmm, there’s nothing like coming home to a warm, hearty stew that’s been simmering all day. You’re going to love this Crockpot Sweet Potato and Chicken Stew—it’s packed with flavor and so easy to throw together.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and brown for 3 minutes on each side.
2. Transfer the chicken to the crockpot. Tip: Browning the chicken first adds depth to the stew’s flavor.
3. Add sweet potatoes, onion, and garlic to the crockpot.
4. Pour in chicken broth and sprinkle with salt, pepper, paprika, and cumin. Tip: Stir the spices into the broth to ensure even seasoning.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: For the best texture, check the sweet potatoes at the 5-hour mark if cooking on low.
6. Shred the chicken with two forks directly in the crockpot before serving.

Now, the stew’s rich, savory broth pairs perfectly with the sweetness of the potatoes. Try serving it over a bed of quinoa for an extra protein boost.

Slow Cooker Sweet Potato Mash

Now, imagine coming home to the comforting aroma of sweet potatoes slowly cooking to perfection. This slow cooker sweet potato mash is your ticket to a hassle-free, delicious side dish that practically makes itself.

Ingredients

• 4 cups peeled and cubed sweet potatoes
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt

Instructions

1. Place the peeled and cubed sweet potatoes in the slow cooker.
2. Add the unsalted butter, heavy cream, brown sugar, ground cinnamon, and salt to the slow cooker.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are very tender. Tip: Stirring is not necessary, but you can check once to ensure even cooking.
4. Once cooked, use a potato masher to mash the sweet potatoes directly in the slow cooker until smooth. Tip: For extra creaminess, you can use an electric mixer on low speed.
5. Serve warm. Tip: For a festive touch, top with a sprinkle of cinnamon or a drizzle of maple syrup before serving.

You’ll love the velvety texture and the perfect balance of sweetness and spice in this mash. Yet, it’s versatile enough to pair with anything from roasted meats to a simple weeknight dinner.

Crockpot Sweet Potato and Quinoa Chili

Even on the busiest of days, you deserve a hearty, nutritious meal that practically cooks itself. This Crockpot Sweet Potato and Quinoa Chili is your ticket to a flavorful, fuss-free dinner that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the crockpot. Add the sweet potato, quinoa, black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the quinoa is cooked through.
4. Season with salt to taste before serving. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.

Ladle this chili into bowls and enjoy the perfect blend of sweet and smoky flavors. The quinoa adds a delightful texture, making it a satisfying meal on its own or served over a bed of greens for a lighter option.

Slow Cooker Sweet Potato and Apple Soup

Just imagine coming home to the comforting aroma of sweet potatoes and apples mingling together in a warm, hearty soup. This slow cooker recipe is your ticket to a fuss-free, delicious meal that practically cooks itself while you go about your day.

Ingredients

• 2 cups peeled and diced sweet potatoes
• 1 cup peeled and diced apples
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the sweet potatoes, apples, vegetable broth, cinnamon, and nutmeg. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the slow cooker.
5. Season with salt to taste before serving. Tip: For a creamier texture, stir in a splash of coconut milk or cream before blending.

Great texture meets great flavor in this velvety soup, with the natural sweetness of apples balancing the earthy sweet potatoes. Serve it with a sprinkle of cinnamon on top or a side of crusty bread for dipping.

Crockpot Sweet Potato and Turkey Chili

Alright, let’s dive into making this cozy Crockpot Sweet Potato and Turkey Chili that’s perfect for those chilly evenings when you’re craving something hearty but still kinda healthy.

Ingredients

• 1 lb ground turkey
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
2. Transfer the cooked turkey to your crockpot. Tip: Draining excess fat isn’t necessary for flavor, but it’s healthier.
3. Add the diced sweet potato, black beans, diced tomatoes, chicken broth, chili powder, cumin, garlic powder, and onion powder to the crockpot. Stir well to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender. Tip: Stirring isn’t needed, but it’s okay to check on the sweet potatoes.
5. Once cooked, taste and add salt if needed. Tip: The salt amount can vary based on the chicken broth used, so adjust accordingly.

Every spoonful of this chili is a comforting mix of sweet and savory, with the sweet potatoes adding a delightful texture contrast to the tender turkey and beans. Serve it topped with avocado slices or a dollop of Greek yogurt for an extra creamy touch.

Slow Cooker Sweet Potato and Kale Soup

Unbelievably easy and packed with nutrients, this soup is your go-to for chilly evenings or when you’re craving something wholesome without the fuss. You’ll love how the sweet potatoes and kale come together in a harmony of flavors, all thanks to your trusty slow cooker.

Ingredients

• 2 cups diced sweet potatoes
• 4 cups chopped kale
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat.
2. Add 1/2 cup diced onion and 2 cloves minced garlic to the pan. Sauté until the onion is translucent, about 3 minutes.
3. Transfer the sautéed onion and garlic to the slow cooker.
4. Add 2 cups diced sweet potatoes, 4 cups chopped kale, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika to the slow cooker.
5. Stir all ingredients until well combined.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
7. Once cooked, use an immersion blender to puree the soup to your desired consistency. Tip: For a chunkier soup, blend only half of it.
8. Taste and adjust seasoning if necessary. Tip: A splash of apple cider vinegar can brighten the flavors.
9. Serve hot. Tip: Garnish with a drizzle of coconut milk for a creamy finish.

Absolutely comforting, this soup boasts a velvety texture with a sweet and smoky depth. Try topping it with crunchy roasted chickpeas for an unexpected twist that adds both texture and protein.

Crockpot Sweet Potato and Beef Stew

Feeling the chill in the air? You’ll love how this Crockpot Sweet Potato and Beef Stew warms you up with minimal fuss. It’s hearty, flavorful, and just waiting to make your dinner rotation.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups sweet potatoes, peeled and cubed
• 2 cups carrots, sliced
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer the browned beef to the crockpot. In the same skillet, sauté onion and garlic until softened, about 3 minutes. Tip: This builds flavor by deglazing the skillet.
3. Add the sautéed onion and garlic to the crockpot along with sweet potatoes, carrots, beef broth, tomato paste, thyme, salt, pepper, and bay leaves. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours. Tip: The stew is ready when the beef is tender and easily shreds with a fork.
5. Remove bay leaves before serving.

Perfect for those cozy nights, this stew boasts tender beef and sweet potatoes in a rich, savory broth. Try serving it over a bed of creamy mashed potatoes for an extra comforting twist.

Slow Cooker Sweet Potato and Coconut Soup

Evenings are getting cooler, and you’re probably craving something warm and comforting. This slow cooker sweet potato and coconut soup is your answer—it’s creamy, slightly sweet, and packed with flavor.

Ingredients

• 2 cups peeled and diced sweet potatoes
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small onion, diced
• 2 cloves garlic, minced

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the diced sweet potatoes, coconut milk, vegetable broth, ground cumin, salt, and black pepper.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Tip: For a thicker soup, let it simmer uncovered for an additional 10 minutes after blending.
6. Tip: Garnish with a drizzle of coconut milk and a sprinkle of cumin for extra flavor and presentation.
7. Tip: If the soup is too thick, add a little more vegetable broth until you reach your desired consistency.

Delightfully creamy with a hint of sweetness from the coconut and sweet potatoes, this soup is a cozy bowl of comfort. Serve it with a side of crusty bread or top with roasted chickpeas for a crunchy contrast.

Crockpot Sweet Potato and Sausage Stew

Mmm, there’s nothing like coming home to a warm, hearty stew that’s been simmering all day. This Crockpot Sweet Potato and Sausage Stew is the perfect blend of sweet and savory, with a little kick to keep things interesting.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the sausage to the Crockpot, leaving the fat in the skillet.
3. In the same skillet, add onion and garlic. Cook until softened, about 3 minutes, then add to the Crockpot.
4. Add sweet potatoes, chicken broth, smoked paprika, and red pepper flakes to the Crockpot. Stir to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes are tender.
6. Season with salt and pepper before serving.

Absolutely comforting, this stew has a creamy texture from the sweet potatoes and a spicy depth from the sausage. Serve it with a side of crusty bread to soak up all the delicious broth.

Slow Cooker Sweet Potato and Peanut Soup

Even if you’re not a soup person, this slow cooker sweet potato and peanut soup might just change your mind. It’s creamy, nutty, and packed with flavors that cozy up to you with every spoonful.

Ingredients

• 2 cups peeled and diced sweet potatoes
• 1/2 cup smooth peanut butter
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, and smoked paprika to the pan. Cook for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the diced sweet potatoes and vegetable broth.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are very tender.
5. Stir in the peanut butter until fully incorporated. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
6. Season with salt to taste. Tip: Start with a small amount of salt, as the peanut butter adds its own saltiness.
7. Serve hot. Tip: Garnish with a drizzle of peanut butter and a sprinkle of smoked paprika for extra flavor and presentation.

Rich and velvety, this soup is a delightful blend of sweet and savory. Try topping it with crunchy peanuts or serving it alongside a crisp green salad for a complete meal.

Crockpot Sweet Potato and Chickpea Curry

Dinner just got easier with this Crockpot Sweet Potato and Chickpea Curry. You’ll love how simple it is to throw together, and the flavors are out of this world.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the crockpot. Add the sweet potatoes, chickpeas, coconut milk, vegetable broth, curry powder, cumin, turmeric, and salt. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
4. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking.
5. Tip: Taste and adjust the seasoning if needed before serving.
6. Tip: Serve over rice or with naan bread for a complete meal.

Great texture and flavor come together in this dish, with the sweet potatoes melting in your mouth and the chickpeas adding a nice bite. Try topping it with fresh cilantro or a squeeze of lime for an extra pop of flavor.

Slow Cooker Sweet Potato and Ginger Soup

Fall is just around the corner, and you’re probably craving something warm and comforting. This slow cooker sweet potato and ginger soup is your ticket to cozy vibes with minimal effort.

Ingredients

• 2 cups peeled and diced sweet potatoes
• 1 tbsp grated fresh ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp olive oil
• 1 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat for 1 minute.
2. Add 1 tbsp grated fresh ginger to the pan. Sauté for 30 seconds until fragrant.
3. Transfer the sautéed ginger to your slow cooker.
4. Add 2 cups peeled and diced sweet potatoes and 4 cups vegetable broth to the slow cooker.
5. Cover and cook on low for 6 hours or high for 3 hours, until sweet potatoes are tender.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
7. Stir in 1 cup coconut milk and 1 tsp salt. Cook for another 10 minutes on low to heat through.
8. Tip: Taste and adjust salt if needed, but remember the flavors will deepen as it sits.
9. Tip: Garnish with a drizzle of coconut milk and a sprinkle of black pepper for extra flair.

Here’s the deal—this soup is velvety, with a sweet kick from the potatoes and a warm zing from the ginger. Try serving it with a side of crusty bread for dipping, or top with roasted chickpeas for crunch.

Crockpot Sweet Potato and Pumpkin Soup

Fall is just around the corner, and you know what that means—it’s time to break out the crockpot for some cozy, comforting meals. This sweet potato and pumpkin soup is your ticket to a warm, flavorful bowl of autumn goodness, with minimal effort required.

Ingredients

• 2 cups peeled and cubed sweet potato
• 1 cup canned pumpkin puree
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the sweet potato cubes and sauté for 5 minutes, until slightly softened.
2. Transfer the sautéed sweet potatoes to the crockpot. Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are very tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the crockpot.
5. Stir in the coconut milk and cook for an additional 10 minutes on low to warm through.
6. Tip: For a smoother texture, strain the soup through a fine-mesh sieve after blending.
7. Tip: Garnish with a drizzle of coconut milk and a sprinkle of cinnamon for an extra touch of flavor.
8. Tip: If the soup is too thick, add more vegetable broth until you reach your desired consistency.

Ultimate comfort in a bowl, this soup boasts a velvety texture and a rich, spiced flavor that’s perfectly balanced. Serve it with a side of crusty bread or top with roasted pumpkin seeds for a crunchy contrast.

Conclusion

Brimming with flavor and simplicity, this roundup of 19 crockpot sweet potato recipes is your ticket to effortless, hearty meals. Whether you’re craving something sweet or savory, there’s a dish here to delight every palate. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!