Slow Cooker Candied Sweet Potatoes with Pineapple Tips, FAQ & printable recipe

Tips for success

For the best texture, do not rush the cooking. Low heat is essential; high heat can make the sweet potatoes waterlogged or cause the sugar to burn.

If you are short on time, you can cook on high for 2 1/2 to 3 hours, but check often. The sweet potatoes should be tender but not falling apart.

The syrup will continue to thicken as the dish rests. If you are making this ahead, reheat gently on the stove or in the microwave, adding a splash of water or orange juice if the syrup becomes too thick.

A sprinkle of fresh chopped parsley or thyme before serving adds a savory contrast, though it is optional.

Variations

• Spiced Version: Add 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves along with the cinnamon for a warmer, more aromatic spice blend. This works especially well for fall and winter meals.
• Citrus Twist: Replace 2 tablespoons of the butter with fresh orange juice and add 1 teaspoon orange zest. The bright citrus flavor balances the sweetness of the pineapple and brown sugar.
• Savory Herb Finish: After cooking, stir in 1 tablespoon chopped fresh rosemary or thyme. The herbs add a savory note that cuts through the sweetness and makes the dish more complex.
• Coconut-Pineapple: Use 1/2 cup coconut milk in place of 2 tablespoons of the butter, and add 1/2 cup toasted coconut flakes on top before serving. This variation adds a tropical richness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The syrup will thicken when cold; reheat gently with a splash of water or pineapple juice.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or pineapple juice if the syrup is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The syrup may thicken when chilled; reheat gently with a splash of water or pineapple juice to loosen it.

This dish can be assembled, covered, and refrigerated for up to 24 hours before cooking. When ready to cook, add 30 minutes to the cooking time. You can also cook the full dish and reheat it gently before serving.

Serving ideas

Serve this sweet potato side alongside roasted chicken, pork tenderloin, or glazed ham. It also pairs well with grilled sausages or a simple green salad for a vegetarian meal.

The sweet, buttery syrup is delicious spooned over the potatoes and pineapple, and it soaks into rice or quinoa beautifully.

For a holiday table, this dish is a colorful addition that does not require a lot of attention.

It is also a great option for potlucks and family gatherings because it travels well and holds its temperature in a slow cooker set to warm. Garnish with a few fresh thyme leaves or a sprinkle of cinnamon before serving if desired.

Frequently asked questions

Recipe card

Slow Cooker Candied Sweet Potatoes with Pineapple

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 3 lb sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 2 cups fresh pineapple chunks (about 1/2 medium pineapple)
• 1/2 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

290

Protein

2 g

Carbohydrates

48 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.