Ingredients:

  • 3 lbs sweet potatoes, peeled and cut into 2-inch chunks
  • 1/2 cup water
  • 1/2 cup unsalted butter, sliced into pats
  • 1/4 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions:

  1. Peel the sweet potatoes and dice them into uniform 2-inch chunks to ensure even cooking.
  2. Place the diced potatoes into the slow cooker. Pour in the water and distribute the butter pats evenly across the top of the potatoes.
  3. Cover with a tight-fitting lid. Cook on HIGH for 3-4 hours or LOW for 6-8 hours until potatoes are fork-tender.
  4. Stir in the brown sugar, salt, cinnamon, and nutmeg.
  5. Slowly pour in the heavy cream.
  6. Use a potato masher for a rustic texture or an immersion blender for a velvety puree. Stir until the mixture is glossy and cohesive.