Slow Cooker Sweet Potatoes with Bacon

Slow Cooker Sweet Potatoes with Bacon is a savory side dish that takes just ten minutes of prep time and 3 hours in the Crock Pot!

I love, love, love sweet potatoes. They are one of my very favorite foods! I love them roasted, in taquitos, or in sweet potato casserole. My new favorite way to cook them is a little different from my other recipes-this one uses the crockpot!

If that wasn’t enough to make it a favorite we top off the Slow Cooker Sweet Potatoes with crispy crumbled bacon-that alone got it some enthusiastic thumbs up from my family!

Why I love this recipe

• easy 10 minute prep time
• packed with flavor
• perfect for serving to company or Thanksgiving but easy enough for everyday meals
• um….bacon! 🥓

Ingredients

• sweet potatoes
• orange juice
• brown sugar
• salt
• dried sage
• dried thyme
• butter
• bacon

Step by step

1. Cut sweet potatoes into 1/2 inch cubes. You may peel them if you like but I prefer to leave the peels on mine. Place all the sweet potatoes in the slow cooker.
2. In a small bowl combine orange juice, brown sugar, salt, sage and thyme. Mix well and pour over potatoes.
3. Cut butter into small pieces and place over the potatoes.
4. Cook on low 5-6 hours or high 3 hours.
5. Serve topped with crumbled bacon.

Tips and variations

• be sure to thoroughly wash your sweet potatoes before chopping if leaving the skin on
• experiment with the herbs to change up the flavor and make the recipe your own!
• skip the bacon crumbles to make this dish vegetarian
• skip bacon and use plant butter to make it vegan

There are so many great things to serve with sweet potatoes and this recipe is very versatile, perfect for weeknights or special occasions like Thanksgiving! Try them with a great steak, baked chicken tenderloins, or pork chops.

You might like these other savory side dishes:

• Cheddar Chive Cheesy Mashed Potatoes
• Oven Roasted Peppers
• Balsamic Roasted Vegetables

If you try this recipe, please comment and rate it below, I love hearing from you!

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This recipe was originally published October 2016 and updated October 2019.