Juneteenth Joy: Just 5 ingredients. Perfect for a holiday gathering because the slow cooker does absolutely all the hard work for you.

This slow cooker Juneteenth dessert is my kind of celebration dish: five pantry-friendly ingredients, almost no effort, and it tastes like you hovered over the stove all day. I wanted something that nods to traditional sweet, long-cooked desserts often served at Black family gatherings—think cobblers and candied yams—but in a format that works for a busy holiday weekend. Here, canned sweet potatoes melt into a rich, dark amber glaze made from brown sugar, butter, and molasses, with warm cinnamon tying it all together. The slow cooker does all the work, and you get tender, sweet, fibrous morsels surrounded by a bubbling, glossy sauce that feels special enough for Juneteenth but simple enough for a weeknight treat.

Serve this warm right out of the slow cooker, spooned into small bowls so everyone gets plenty of those tender sweet potato pieces and extra dark amber glaze. It’s fantastic with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of plain Greek yogurt if you like a little tang. For a Juneteenth spread, pair it with grilled meats, collard greens, cornbread, and something bright and refreshing like watermelon or a berry salad. Keep the slow cooker on “warm” so guests can help themselves for second (and third) rounds throughout the gathering.

Servings: 8

2 (29-ounce) cans cut sweet potatoes or yams in light syrup, drained

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking and make cleanup easier.

Drain the canned sweet potatoes well, then gently spread them in an even layer in the bottom of the slow cooker. Keep the pieces mostly intact so they hold their fibrous texture as they cook.

In a medium bowl, combine the dark brown sugar, molasses, ground cinnamon, and butter pieces. Use a fork or spoon to roughly mash and mix until you have a thick, sandy mixture with some visible butter chunks.

Sprinkle and dollop this brown sugar–molasses mixture evenly over the sweet potatoes, making sure most of the surface is covered. As it cooks, it will melt down into a rich, dark amber glaze that pools around the sweet potatoes.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 hours, or until the sweet potatoes are very tender and the glaze is bubbling and glossy. Avoid lifting the lid during the first 2 hours so the mixture can come up to temperature and thicken properly.

Once cooked, gently stir just a few times to coat the sweet potatoes in the dark amber glaze while still leaving plenty of big, tender pieces. Switch the slow cooker to WARM for serving, and let guests spoon out portions straight from the pot, making sure to ladle extra glaze over each serving.

If you want to lean even more into warm spice, add 1 teaspoon of vanilla extract and 1/2 teaspoon of ground nutmeg or ginger along with the cinnamon (this would technically make it more than 5 ingredients, so think of them as optional extras). For a slightly lighter version, you can reduce the butter to 6 tablespoons and the brown sugar to 3/4 cup; the glaze will still be rich but a bit less sweet. If you prefer a deeper, almost smoky flavor, use blackstrap molasses, but note that it’s more bitter, so you may want to add an extra tablespoon of brown sugar to balance it out. To make this dairy-free, swap the butter for a plant-based buttery spread that’s labeled for baking; avoid margarine that lists water as the first ingredient, as it can make the glaze thinner. You can also use canned sweet potatoes in water instead of syrup—just know the final dessert will be slightly less sweet and you may want to add 2 to 4 extra tablespoons of brown sugar. Food safety tips: Keep the slow cooker on LOW or WARM once cooked and don’t leave it unplugged at room temperature for more than 2 hours to avoid bacterial growth. If you’re prepping ahead, you can assemble everything in the slow cooker insert, cover, and refrigerate up to 12 hours, then place the cold insert into the base and start on LOW, adding about 30 extra minutes of cook time. Always refrigerate leftovers in a shallow container within 2 hours of serving, and reheat thoroughly until steaming hot before enjoying again.