Ingredients

The following ingredients have 8 Servings
  • 5 large sweet potatoes
  • 8 ounces water
  • 1 cup butter (softened)
  • 1/4 cup honey (or packed brown sugar)
  • 1 tablespoon smoked paprika
  • 2 teaspoons sea salt (or more/less, to your taste)
  • 1 tablespoon cracked black pepper (or more/less, to your taste)
  • 1 tablespoon garlic powder
  • 1 tablespoon red pepper flakes (optional)
  • 1/2 cup chopped pecans (or walnuts)

Instruction

  • Scrub potatoes to remove any dirt; Using the tines of a fork or a sharp knife, stab each potato 4-6 times to create steam vent holes.
  • Add sweet potatoes to the slow cooker. Pour water into the crock, cover, and cook for 4 hours on Low, or until potatoes are soft.
  • To a small bowl, add butter , honey, and all herbs and spices (everything but the nuts). Stir well to combine. Cover the bowl with plastic wrap and store in the refrigerator.
  • When sweet potatoes are soft, use tongs to carefully transfer them from the slow cooker to a plate.Drain water from the crockpot. Wait until potatoes are cool enough to touch (but still very warm), then remove peels. They should slide right off when sweet potatoes are cooked.
  • Add peeled sweet potatoes back to slow cooker. Add one half of the compound butter mixture to the potatoes.Using a handheld electric mixer, whip potatoes and butter on medium-high speed until soft, fluffy, and creamy.
  • Before serving, stir 3/4 of the nuts into mashed sweet potatoes; sprinkle remainder on the top.For extra-indulgent sweet potatoes, serve with additional compound butter.