Toss raw cubed sweet potatoes in the crock and 2 other ingredients to get a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker candied sweet potatoes recipe is my go-to when I want something cozy and homey without spending all night in the kitchen. You literally toss raw cubed sweet potatoes into the crock, sprinkle on just two more ingredients, and let the slow cooker do its thing. The result is a glossy, buttery-sweet side dish that tastes like you fussed over it for hours. It’s perfect for busy weeknights, holidays, or anytime you want a hands-off recipe that’s so delicious your husband (and everyone else at the table) will be asking for seconds.

Serve these candied sweet potatoes alongside roasted chicken, meatloaf, or pork chops for an easy comfort-food dinner. They’re also right at home on a holiday table next to turkey, ham, green beans, and rolls. For a simple weeknight plate, I like to pair them with baked salmon and a big green salad. They reheat well, so you can make them ahead and warm them up for meal prep lunches with grilled chicken or black beans for a sweet-and-savory bowl.

Servings: 6

3 pounds raw sweet potatoes, peeled and cut into 1-inch cubes

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter to help prevent sticking.

Add the raw cubed sweet potatoes to the bottom of the slow cooker, spreading them into an even layer. They should look like a piled-up layer of orange cubes covering the bottom.

In a small bowl, whisk together the melted butter and brown sugar until it forms a thick, glossy mixture.

Pour the butter–brown sugar mixture evenly over the sweet potatoes. Use a spatula or spoon to gently toss the cubes in the crock so they’re all coated as well as possible.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the sweet potatoes are very tender when pierced with a fork.

Once tender, gently stir the sweet potatoes in the syrupy sauce to coat them again, being careful not to mash them. Taste and adjust sweetness if needed by sprinkling a little more brown sugar over the top and stirring it in.

Turn the slow cooker to WARM and let the sweet potatoes sit for 10 to 15 minutes to thicken the sauce slightly before serving. Serve straight from the crock so they stay hot and saucy.

For extra flavor without adding more ingredients, use dark brown sugar instead of light brown sugar for a deeper, molasses-like taste. If you’re okay with going beyond three ingredients, you can sprinkle in 1 teaspoon of ground cinnamon or pumpkin pie spice with the brown sugar and butter mixture, or add 1 teaspoon of vanilla extract at the end of cooking. To make them a bit lighter, reduce the brown sugar to 3/4 cup and increase the butter slightly to 3/4 cup total liquid by adding a splash of water or orange juice. For a more dessert-like version, top the finished sweet potatoes with mini marshmallows and pop the uncovered crock (if it’s oven-safe) under the broiler for a minute or two, or just sprinkle marshmallows on individual servings. Food safety tips: Always start with fresh, firm sweet potatoes and peel away any bruised or discolored spots. Cut the cubes roughly the same size so they cook evenly and reach a safe temperature throughout. Do not leave cooked sweet potatoes sitting in the slow cooker on the counter for more than 2 hours; refrigerate leftovers in a shallow container once cooled. Reheat leftovers until steaming hot before serving, and use within 3 to 4 days. If you’re cooking on HIGH, avoid lifting the lid frequently so the sweet potatoes cook evenly and thoroughly.