Slow Cooker Sweet Potato Mash

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This tasty dish tastes like a dessert!

This recipe is our Skinny Slow Cooker version of sweet potato casserole.
We’ve removed all of the fat and sugar found in traditional recipes and have left you with a fabulously nutritious, simple to make, mildly sweet, and definitely tasty dish. It’s a great option when bringing a dish to the homes of friends and family for the holidays!

NOTE: This nutritional data does not include the pecans.

We recommend a 3-4 quart slow cooker for this recipe.

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Slow Cooker Sweet Potato Mash

Not your traditional dish, this sweet potato mash is a healthier version that will not have you feeling guilty over that second helping.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Yield 8 people
Serving Size 0.5 cup
Course Dinner, Side Dish
Cuisine American
Author SkinnyMs.


  • 2 pounds sweet potatoes peeled and cut into 1/2 inch slices
  • 1 cup apple juice no sugar added, 100% juice
  • 1 tablespoon cinnamon ground
  • 1 1/2 teaspoons nutmeg ground
  • 1 teaspoon allspice
  • 1/2 teaspoon cloves ground


  • Prepare your sweet potatoes and place in slow cooker. Add 1/2 cup of the apple juice (NOT the full cup) and half of the spices.
  • Cook on low 4-5 hours, until potatoes are tender.
  • When potatoes are fully cooked through, using a hand blender, blend the sweet potatoes inside your slow cooker insert, adding the second 1/2 cup of juice and remaining spices.
  • Top with pecans and enjoy.

Nutrition Information

Serving: 0.5cup | Calories: 141kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Sodium: 64mg | Fiber: 4g | Sugar: 8g |
SmartPoints (Freestyle): 4
Keywords Gluten-Free, Plant-Based, Slow Cooker

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  1. This is my vote. Sweet potatoes are very alkalizing.. I actually made something similar last Thanksgiving before I saw it here… As a Breast cancer survivor 4x's I follow a gluten free, sugar free, alkalizing menu as much as I possibly can…

  2. Yes please!! This is my vote for favorite recipe.  It sounds delicious and nutritious – perfect for the food lifestyle I have recently started pursuing. Thanks!

  3. Georgia – I'm trying to figure out how to follow a more alkalizing meal plan as well. Do you have any resources that you've found particularly helpful? Thanks so much!

  4. This is my vote for favortie recipe to win the crockpot. I love this recipe because sweet potatoes are my favorite clean eating food!!

  5. I made this recipe as posted for Thanksgiving, and it was terrific! It’s definitely going to be something I make regularly!

  6. I just made this for Thanksgiving yesterday and it was a huge hit! We had a huge crowd and no one complained that it wasn't the highfat lots of brown sugar, marshmallow mash. Everyone insisted on the recipe. HOWEVER, there was a great deal left because I about tripled the batch and of course there was too much food. Today, I took 2 cups of leftovers and made a lowfat pie out of the mash with soymilk and some eggs, vanilla, etc. It is also out of this world! But as I was putting away the leftovers, I cleaned the spoon and thought, "I could eat this mash cold with a squirt of whipped cream, and it would take care of my pumpkin pie needs!"

  7. Looks delicious! The photo looks like it has brown sugar, too, though. If you'd liked it with brown sugar, when would you add it?

    1. Thanks, Cris. There is no brown sugar; the topping from the image is made with cinnamon, nutmeg, and pecans. We don't recommend using brown sugar, but it could be added as part of the final step.

  8. Has anyone tried to make this ahead and then reheat? Any suggested modifications if I try it? Trying to do holiday cooking in advance so I can actually enjoy the day.

    1. Natasha, Yes, after you have made this in the slow cooker, do not add the pecans for topping, cool completely in the fridge uncovered. Once cooled, cover tightly. Reheat the mash on the stovetop over low heat. If appears dry add a touch of milk of choice, more juice, or a touch of water. Stir frequently. This should be heated through in about 10 minutes. Top with pecans before serving. I recommend toasting the pecans first. You can do this in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes until fragrant and a touch browned. Toasted pecans store well and can be added prior to serving. Enjoy!

    1. Aynn, Definitiely! Just be sure to cool before freezing. Also, allow to defrost in the fridge the night before serving. 🙂

  9. I am using this diet as a cleanser and to help getting a healthier immune system. I feel thinner but I haven’t weighed my self. If I haven’t lost much then I might quit the diet. I went on the weight watcher diet and ate the same thing everyday because I hate counting things. I did that for nine months and finally lost thirty pounds. I never changed a pants size. I was told by my doctor when I was quite young that I had a very slow metabolic rate. Because I am crazy about sweets and some salty things, I find it hard to be satisfied on this diet. I couldn’t eat fruit for about four years due to an allergy. I love fruit more than anything so of course I eat a lot of it but between fruit calories, hating to cook and eating nuts to keep from being hungry, I feel like I am taking in too many calories. I am very upset at the lack of not losing fast enough. My clothes feel better but I don’t have to buy smaller clothes at all. I have been on the diet for about two months. Does it take longer? Pam

    1. That is a personal preference, if you like the skin on then don’t peel. If you prefer skin-free then peel.

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