Slow Cooker Sweet Smoky Sausage and Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

To prevent the glaze from becoming too runny, resist the temptation to open the slow cooker lid during the first few hours of cooking. Each time the lid is lifted, valuable heat and steam escape, which can extend the cooking time significantly and dilute the concentration of the sticky glaze.

Keeping the lid sealed tight ensures a stable cooking environment and helps the sweet potatoes cook evenly while the glaze reduces to a perfect, glossy consistency.

If a thicker, more caramelized glaze is preferred at the end of the cooking cycle, simply prop the slow cooker lid open slightly with a wooden spoon during the last thirty minutes of cooking.

This allows excess moisture to evaporate slowly, concentrating the sweet and smoky flavors into a rich, decadent syrup that clings perfectly to the sausage and potatoes. Stirring the contents gently once or twice during this final period helps distribute the glaze evenly.

Variations

• Spicy Sweet Sausage: Add a pinch of cayenne pepper or a teaspoon of red pepper flakes to the glaze for a sweet heat variation.
• Apple and Sausage Crockpot: Toss in one cored and chopped tart apple, such as Granny Smith, to add a bright acidity and pleasant crunch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freezing is not recommended as the texture of the sweet potatoes can become grainy and mushy upon thawing.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or warm gently in a saucepan over medium-low heat.

Allow any leftovers to cool completely at room temperature for no more than two hours to ensure food safety before transferring them to an airtight container. Store the container in the refrigerator to keep the dish fresh and flavorful for up to four days. The flavors will continue to develop and deepen overnight, making the leftovers taste even more delicious and satisfying the next day.

This dish can easily be prepped a day in advance to save time. Slice the sausage and cube the sweet potatoes ahead of time. Store the dry ingredients in an airtight container in the refrigerator overnight. When ready to cook, simply combine them with the glaze in the slow cooker insert, toss to coat, and start the cooking cycle as directed for an effortless meal.

Serving ideas

Serve this sweet and smoky dish warm, straight from the slow cooker, spooning the extra caramelized glaze generously over each portion. It pairs beautifully with a simple side of steamed green beans, roasted broccoli, or a crisp green salad to balance the rich sweetness of the dish.

The vibrant green colors of the vegetables also provide a beautiful visual contrast to the deep orange and brown tones of the glazed sausage and potatoes.

For a more filling and complete meal, serve the glazed sausage and sweet potatoes over a bed of fluffy white rice, brown rice, quinoa, or even warm, buttered cornbread.

These grains and breads are excellent for absorbing the delicious, sticky sauce, ensuring that not a single drop of the flavorful glaze goes to waste. It also makes an exceptional addition to a festive holiday buffet or a casual potluck gathering.

Frequently asked questions

Recipe card

Slow Cooker Sweet Smoky Sausage and Sweet Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup sweet smoky glaze (store-bought or made ahead)

Instructions

1. Slice the smoked sausage into clean half-inch rounds. Ensure the cuts are even so that the sausage pieces heat through uniformly during the slow cooking process. Set the sliced rounds aside in a clean bowl or place them directly into the slow cooker insert.
2. Peel the sweet potatoes using a vegetable peeler, then cut them into uniform one-inch cubes. Keeping the cubes consistent in size is crucial for even cooking, preventing smaller pieces from turning mushy while larger ones remain hard.
3. Add the sliced smoked sausage and cubed sweet potatoes to the slow cooker insert. Pour the sweet smoky glaze evenly over the top. Use a wooden spoon to toss the ingredients thoroughly, ensuring every single piece is completely coated in the rich glaze.
4. Cover the slow cooker with its lid. Cook on LOW for 4 hours (or on HIGH for 2 hours) until the sweet potatoes are tender when pierced with a fork and the glaze has thickened into a sticky, bubbling sauce. Stir gently before serving.

Estimated nutrition per serving

Calories

380

Protein

10 g

Carbohydrates

48 g

Fat

16 g

Fiber

4.5 g

Sugar

28 g

Sodium

680 mg

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