Slow Cooker Ham and Sweet Potatoes with Cinnamon Sugar Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready for assembly. Peel and cut the sweet potatoes into uniform, one-inch cubes to guarantee they cook at the same rate. Measure out the brown sugar and cinnamon, combining them in a small bowl for easy application.

Cut the butter into small, even-sized pats to help it distribute evenly across the top of the potatoes. Clear a space near your slow cooker to allow for quick and organized layering of the ingredients. Verify that the slow cooker insert is clean and dry before you start adding the ham cubes to the base.

Instructions

Layering the ham and potatoes

1. 1Layer the Ingredients
   Place the cooked ham cubes at the bottom of the slow cooker insert. Arrange the peeled sweet potato chunks in an even layer over the ham. The layering ensures the potatoes cook evenly in the juices released by the ham.
   Look for The ham should cover the base of the slow cooker completely.
   Tip Ensure the sweet potato chunks are cut to a uniform size, roughly one-inch cubes, to promote even cooking throughout the slow cooker.

The ham should be evenly distributed at the base of the slow cooker, providing a stable foundation for the sweet potatoes. Ensure the potatoes are layered uniformly on top to create a compact, even structure that will cook consistently throughout the process.

Applying the glaze and butter

2. 2Season and Add Butter
   In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle this mixture evenly over the sweet potatoes. Finally, dot the surface with the pats of butter. Cover the slow cooker with the lid.
   Look for The butter pats should be distributed evenly across the top of the potatoes.
   Tip Adding the butter on top allows it to melt slowly and trickle down through the layers, coating everything in a rich, buttery glaze.

The cinnamon-sugar mixture should be spread as evenly as possible to ensure every potato chunk receives a light coating. The butter pats should be scattered across the top, ready to melt and create the base for the final, rich sauce.

Slow cooking and final resting

3. 3Slow Cook and Serve
   Cook on low for 4 hours until the potatoes are fork-tender and the ham is heated through. The sauce should be thickened and glossy. Let the dish rest for 5 minutes before serving to allow the glaze to settle and coat the ingredients properly.
   Look for The potatoes should be soft enough to be pierced easily with a fork.
   Tip If the sauce is too thin after 4 hours, remove the lid and cook on high for an additional 15 minutes to reduce and thicken the liquid.

The potatoes should appear soft and glazed with a deep, brownish hue from the sugar. The sauce at the bottom should be thick and syrupy, coating the ham and potatoes perfectly. Allow the dish to rest briefly before serving to ensure the flavors meld.

Common mistakes

A common mistake is overcrowding the slow cooker with ingredients, which can lead to uneven cooking and mushy potatoes. Always ensure there is a small amount of headspace at the top.

Another error is failing to cut the sweet potatoes into uniform pieces; large chunks may remain undercooked while smaller ones disintegrate.

Finally, avoid lifting the lid frequently during the cooking process, as each time the lid is removed, heat escapes and the cooking time is extended, which can result in overly soft potatoes or a thinner sauce consistency.

How to tell it’s done

The dish is ready when the sweet potatoes are completely tender and can be easily pierced with a fork without resistance. The ham should be thoroughly heated through and tender to the bite. The sauce at the bottom of the slow cooker should be glossy, slightly thickened, and aromatic.

A quick check of the texture of the largest potato piece is the best indicator of doneness; if it remains firm in the center, continue cooking for an additional 20 to 30 minutes until the desired softness is achieved.