Slow Cooker Candied Sweet Potatoes with Pineapple Step-by-step instructions

Before you start

Peel the sweet potatoes and cut them into 1 1/2-inch chunks. If using fresh pineapple, trim and cut it into chunks about the same size.

Measure the brown sugar and cinnamon and stir them together in a small bowl. Melt the butter in a small saucepan or microwave-safe bowl. Have the slow cooker insert ready and set to low.

Instructions

Layer and Season

1. 1Layer the Sweet Potatoes
   Place the peeled sweet potato chunks in the slow cooker insert in an even layer. Spread them out so they cover the bottom of the insert as evenly as possible. The chunks should be about 1 1/2 inches across so they cook evenly and hold their shape.
   Look for The bottom of the slow cooker is covered with orange sweet potato chunks.
   Tip Cut the sweet potatoes into uniform pieces so they cook at the same rate.
2. 2Add the Pineapple
   Pile the fresh pineapple chunks on top of the sweet potatoes. Spread them out slightly so they are distributed across the surface, but do not stir. The pineapple will release juice as it cooks, helping to create the glaze.
   Look for Yellow pineapple chunks sit on top of the orange sweet potatoes.
   Tip If using canned pineapple, drain it well before adding.
3. 3Sprinkle with Sugar and Cinnamon
   In a small bowl, stir together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the pineapple and sweet potatoes. Do not stir. The sugar will melt and combine with the pineapple juice and butter during cooking.
   Look for The top of the fruit is dusted with a brown sugar-cinnamon mixture.
   Tip Even sprinkling helps the glaze form without clumping.
4. 4Pour Over the Butter
   Pour the melted butter evenly over the entire surface. Do not stir. The butter will pool around the sweet potatoes and pineapple, and as it melts and mixes with the sugar and pineapple juice, it will create a rich, glossy syrup.
   Look for The butter coats the sugar and fruit with a shiny, golden sheen.
   Tip Melt the butter in the microwave or on the stovetop just before pouring.

The slow cooker insert is filled with orange sweet potato chunks, topped with bright yellow pineapple, a dusting of brown sugar and cinnamon, and a pour of melted butter.

The layers are distinct and colorful. Before moving on, make sure the sweet potatoes are in an even layer and the sugar mixture is spread evenly.

Slow Cook

5. 5Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the sweet potatoes are tender when pierced with a fork. Do not stir during the first 3 hours if possible; the glaze needs time to form. If you do stir, do so gently to avoid breaking the sweet potatoes.
   Look for The sweet potatoes are fork-tender and the glaze is bubbling at the edges.
   Tip Cooking on low yields the most tender, evenly cooked sweet potatoes.

After 4 to 5 hours on low, the sweet potatoes are fork-tender and the pineapple has softened. The mixture is bathed in a golden, bubbling syrup that smells intensely of butter, brown sugar, and cinnamon. Do not worry if the syrup looks thin at this point; it will thicken as it sits.

Finish and Serve

6. 6Stir Gently
   Once the sweet potatoes are tender, gently stir the mixture to coat all the pieces with the buttery brown sugar syrup. Be careful not to mash the sweet potatoes. The pineapple should be soft and translucent, and the syrup should be thick enough to coat the back of a spoon.
   Look for Every chunk is coated in a glossy, caramel-colored syrup.
   Tip If the syrup seems thin, let the mixture cook uncovered for 15 to 20 minutes to reduce.
7. 7Serve Warm
   Transfer the sweet potatoes and pineapple to a serving dish using a large spoon. Spoon extra syrup from the slow cooker over the top. Serve warm as a side dish alongside roasted meats, holiday meals, or as a comforting vegetarian main.
   Look for The dish is glossy, fragrant with cinnamon, and ready to serve.
   Tip Warm the serving dish slightly to keep the dish hot longer.

After a gentle stir, every chunk is coated in a glossy, caramel-colored syrup. The sweet potatoes are soft but still hold their shape, and the pineapple is tender and sweet. The dish is fragrant, warm, and ready to serve.

Common mistakes

Stirring too early can break the sweet potatoes into mush. Let them cook undisturbed for at least 3 hours. Cutting the sweet potatoes too small makes them fall apart; too large and they stay hard in the center.

Using a slow cooker that is too small can cause uneven cooking and overflow. Always leave at least an inch of headspace.

How to tell it’s done

The sweet potatoes are done when they are tender all the way through and can be pierced easily with a fork.

The pineapple will look soft and slightly translucent, and the syrup should be thick enough to coat a spoon. If the syrup is too thin, remove the lid and cook on high for 15 to 20 minutes to reduce.