My grandmother taught me how to make this genius 3-ingredient

Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or cooking spray to help prevent sticking.
Scrub the potatoes well and cut them into thick wedges, about 1 to 1 1/2 inches at the widest part. Leave the skins on for extra texture and to help them hold their shape.

Spread the potato wedges in an even layer over the bottom of the slow cooker, overlapping them slightly so they form a solid base. This helps them cook through and soak up the sauce.
In a medium bowl, pour in the canned baked beans and add the brown sugar. Stir until the brown sugar is completely dissolved and the mixture looks glossy and slightly thicker.

Pour the sweetened baked bean mixture evenly over the potatoes, making sure every wedge is at least lightly covered. Use a spatula to gently nudge the beans around so they blanket the potatoes.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the bean sauce has thickened.
Once the potatoes are soft, remove the lid and let the casserole sit on the WARM setting (or with the heat turned off) for 10 to 15 minutes. This rest time helps the sauce become extra sticky and caramelized around the edges.
To serve, gently scoop down through the beans to lift out potato wedges, making sure they’re well-blanketed in the thick, mahogany bean sauce. Spoon a little of the caramelized sauce from the edges over the top of each serving.
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