Sweet, simple, and Amish—this dish has all the makings of a new family tradition!

Place the cubed sweet potatoes in the slow cooker.
In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and salt.
Pour the sugar and spice mixture over the sweet potatoes, tossing to coat evenly.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender.
Once cooked, use a potato masher or an immersion blender to mash the sweet potatoes until smooth.
Stir in the heavy cream until well combined and creamy.
Serve warm, garnished with a sprinkle of cinnamon if desired.
Variations & Tips
For a dairy-free version, substitute the butter with coconut oil and the heavy cream with coconut milk. You can also add a pinch of ginger or a splash of vanilla extract for extra flavor. If you have picky eaters, try topping the mash with mini marshmallows and broiling for a few minutes until golden brown. For a savory twist, mix in some cooked and crumbled bacon or a handful of shredded cheddar cheese.