Let this delicious sweet potato stuffing cook in the slow cooker while you finish the rest of your Thanksgiving meal—freeing up oven space and saving time.
Welcome to “Thanksgiving Week”—a short series of easy, crowd-pleasing recipes to help you prepare for the big meal. Over the next few days I’ll be sharing flavorful dishes that make holiday cooking simpler and more enjoyable.
The lineup includes:
- Monday: Slow Cooker Sweet Potato Stuffing
- Tuesday: Oven Roasted Turkey with Cranberry Jalapeño Relish
- Wednesday: Baked Sweet Potato & Three-Cheese Dip
- Thursday: Cranberry Apple Thanksgiving Sangria
- Friday: Maple Roasted Brussels Sprouts & Apples
This sweet potato stuffing is one of my favorite Thanksgiving sides. It pairs the natural sweetness of yams with savory herbs, aromatics and a classic herb stuffing mix. Making it in a slow cooker solves two common holiday frustrations: not enough oven space and trying to time every dish so it’s hot all at once. Start this in your slow cooker a few hours before the meal and let it keep warm until you’re ready to serve.
Slow Cooker Sweet Potato Stuffing Ingredients
- 2 tbsp butter
- 3 cups sweet potatoes, peeled and diced
- 1 cup celery, chopped
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups chicken or vegetable broth, divided
- 1 (12 oz) bag herb stuffing mix
Slow Cooker Sweet Potato Stuffing Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced sweet potatoes, chopped celery and diced onion. Sauté for 4–5 minutes, stirring occasionally.
- Add the minced garlic, chopped sage and thyme, salt and pepper. Sauté another 1–2 minutes until fragrant.
- Pour in 1 cup of the broth, bring to a gentle boil, and cook until the sweet potatoes are almost tender, about 6–8 minutes.
- Stir in the herb stuffing mix until evenly combined.
- Add the remaining 1 cup of broth, stir, then transfer the mixture to a slow cooker.
- Cook on low for 3–4 hours, stirring once or twice if possible. Keep warm until ready to serve.
If you prefer a crust or a bit of crunch on top, spread the finished stuffing into an oven-safe dish and bake at 375°F (190°C) for 10–15 minutes until the top is golden. I enjoy it both straight from the slow cooker and with the quick oven finish—the texture changes a bit, but the flavor is just as comforting either way.
This recipe serves about 6 people as a side, with a prep time of roughly 20 minutes and about 3–4 hours of slow-cooker time. It pairs beautifully with roast turkey, glazed ham, or any traditional Thanksgiving spread.
Serving Suggestions and Tips
- For vegetarian guests, use vegetable broth instead of chicken broth.
- To add texture, stir in toasted pecans or chopped apples before transferring to the slow cooker.
- If you like a herb-forward flavor, increase the sage and thyme slightly or add a pinch of rosemary.
- Leftovers reheat well in a covered dish in a 350°F (175°C) oven for about 15–20 minutes, or in the microwave until warmed through.
Author: Whitney Bond
Servings: 6 people | Prep Time: 20 minutes | Cook Time: 3–4 hours | Total Time: about 3 hours 20 minutes
Nutrition Facts (per serving)
- Calories: 214 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 9 g (Saturated Fat: 3 g)
- Cholesterol: 10 mg
- Sodium: 1031 mg
- Potassium: 426 mg
- Fiber: 4 g
- Sugar: 5 g
- Vitamin A: 9880 IU (approx.)
- Vitamin C: 12 mg
- Calcium: 70 mg
- Iron: 1.6 mg
What’s your favorite part of Thanksgiving? If you love classic sides and easy slow-cooker solutions, this sweet potato stuffing could become a new holiday staple. Enjoy the extra oven space and the relaxed timing that a slow cooker brings—then sit back and savor the flavors with family and friends.
