Toss these raw chunked sweet potatoes in the pot and 3 other ingredients to get a dish so delicious your husband will be begging for more!

This little slow cooker dish is exactly the kind of thing I lean on when the days get busy but I still want something that tastes like I fussed over it. Chunked sweet potatoes go straight into the bottom of the crock—no parboiling, no extra pans—and a simple maple-mustard-butter mixture does all the work while you go about your day. It reminds me of the church potlucks back in our small Midwestern town, where the best dishes were always the ones that came from a handful of pantry staples and a lot of love. This is the sort of recipe that has husbands wandering into the kitchen, asking what smells so good and hoping there’s enough for seconds.

These maple mustard sweet potatoes are lovely alongside a simple roasted or grilled pork chop, baked ham, or a pan-fried chicken breast. They also pair nicely with meatloaf and green beans for a classic Midwestern-style supper. For a lighter plate, serve them with a crisp green salad and some crusty bread to soak up the extra glaze. They reheat well, so don’t be shy about making them ahead for Sunday dinner or a potluck table.

Servings: 4

2 pounds sweet potatoes, peeled and cut into 1-inch chunks

Place the raw sweet potato chunks in an even layer on the bottom of a 4- to 6-quart slow cooker. This should look like a full, colorful bed of orange cubes covering the base of the crock.

In a small bowl or measuring cup, whisk together the maple syrup, Dijon mustard, melted butter, and salt (if using) until the mixture is smooth and well blended.

Pour the maple mustard butter mixture evenly over the sweet potatoes, using a spatula to scrape out every bit. Gently toss the potatoes right in the slow cooker so they are lightly coated on all sides, then spread them back into an even layer.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for about 2 to 2 1/2 hours, until the sweet potatoes are tender when pierced with a fork but still hold their shape.

Once tender, gently stir the sweet potatoes to coat them again in the thickened maple mustard glaze. Taste and adjust seasoning with a pinch more salt if needed.

Serve the sweet potatoes warm straight from the slow cooker, spooning some of the glossy sauce over the top of each serving.

If you prefer a slightly smoky flavor, add a small pinch of smoked paprika or black pepper to the maple mustard mixture. For a touch of heat, a tiny dash of cayenne or red pepper flakes can wake things up without making the dish hot. You can also swap Dijon mustard for a grainy country mustard if that’s what you keep on hand, or use a mild yellow mustard for a more old-fashioned, potluck-style flavor. If you like things a bit richer, stir in an extra tablespoon of butter at the end while the potatoes are still hot so it melts into the glaze. To keep the sweet potatoes from overcooking, avoid lifting the lid too often, and check for doneness on the earlier side the first time you make it, since slow cookers all run a little differently. For food safety, use clean utensils and a clean cutting board when peeling and chopping the sweet potatoes, and keep the slow cooker on a heat-safe surface with the lid on during cooking. Refrigerate leftovers within 2 hours of serving in a shallow, covered container, and reheat thoroughly until steaming hot before eating.