Sweet potatoes topped with marshmallows are a timeless classic, beloved for their combination of sweet, creamy, and slightly toasty flavors. This dish has a unique place on holiday tables, especially during Thanksgiving, where it’s often enjoyed as a comforting, nostalgic side. The contrast between the tender sweet potatoes and the gooey, slightly browned marshmallows makes it a crowd-pleaser that complements savory mains like turkey, ham, or roast vegetables.

Preparing this dish in a crockpot brings a whole new level of convenience, making it a fantastic option for busy holiday cooks who need to free up oven space and reduce kitchen tasks. By using a slow cooker, you achieve a hands-off approach that allows the sweet potatoes to cook evenly, soaking up the spices and sweetness for hours. The result is a richly flavored, perfectly tender dish that only requires a quick marshmallow topping at the end, making it an easy yet impressive addition to any festive meal.

Benefits of Using a Crockpot for Sweet Potatoes

Using a crockpot to make sweet potatoes with marshmallows offers several advantages, starting with the flavor enhancement that comes from slow cooking. As the sweet potatoes cook over several hours, they absorb the brown sugar, maple syrup, and spices more deeply, resulting in a rich, caramelized taste that’s hard to achieve with faster cooking methods. This gradual cooking process also softens the sweet potatoes evenly, creating a perfectly tender texture that’s ideal for a side dish.

Additionally, the crockpot provides a convenient, hands-off way to prepare this dish. With minimal prep, you can set the ingredients and let the slow cooker handle the rest, freeing up your time to focus on other holiday preparations. Another key benefit is that using the crockpot keeps the oven available for other dishes, which is especially helpful during big holiday gatherings when oven space is at a premium.

Ingredient Breakdown and Substitutions

Each ingredient in this crockpot sweet potato recipe contributes to its rich flavor, comforting texture, and nostalgic appeal, making it a perfect holiday side. Here’s a closer look at each component, along with some substitution ideas:

Sweet Potatoes: Known for their natural sweetness, vibrant color, and creamy texture, sweet potatoes are also packed with essential nutrients like fiber, vitamin A, and potassium. Their earthy sweetness pairs well with spices and sugary toppings, making them a versatile base for this dish. If unavailable, you could substitute yams, though they are slightly starchier and less sweet.

Brown Sugar & Maple Syrup: These ingredients bring depth and sweetness, as well as a bit of caramelization that enhances the rich flavor of the sweet potatoes. Brown sugar adds a molasses-like richness, while maple syrup brings a unique, natural sweetness. For a lighter sweetness, try substituting honey or agave syrup, which will provide a similar level of sweetness with slightly different flavor notes.

Butter: Adding butter brings creaminess and a touch of richness to the dish, balancing the sweetness. If you’re aiming for a dairy-free version, swap the butter with vegan butter or coconut oil, which still provides a rich mouthfeel without the dairy.

Pumpkin Pie Spice: This warm spice blend is key to achieving a cozy, seasonal flavor. It typically includes cinnamon, nutmeg, cloves, and ginger. You can easily make a DIY version by blending these spices in your preferred proportions, or you could use just cinnamon and a pinch of nutmeg if that’s all you have on hand.

Salt: Adding a bit of salt might seem unusual in a sweet dish, but it’s crucial for enhancing the flavors and balancing the sweetness. A small amount helps bring out the sweetness of the other ingredients, ensuring a well-rounded flavor profile.

Mini Marshmallows: Topping the sweet potatoes with marshmallows adds a delightful, gooey texture and a nostalgic touch. The slight crispiness of the melted marshmallow crust contrasts perfectly with the tender sweet potatoes. For a different twist, consider using marshmallow fluff for a creamier texture or toasted pecans for a crunchy topping that balances the dish’s sweetness.

Step-by-Step Cooking Instructions

Creating crockpot sweet potatoes with marshmallows is straightforward, thanks to the simplicity of the slow cooker. Follow these steps for perfect results:

Step 1: Preparing the Slow Cooker
Before adding any ingredients, spray your 8-quart slow cooker with non-stick spray. This step is crucial to prevent the sweet potatoes and sugary sauce from sticking to the sides and bottom, making both cooking and cleanup easier. An 8-quart slow cooker is ideal for this recipe, as it provides enough space for even cooking without crowding.

Step 2: Combining Ingredients
Add the peeled and diced sweet potatoes to the slow cooker. Sprinkle the brown sugar, maple syrup, butter pieces, pumpkin pie spice, and salt over the top. Using a large spoon or spatula, gently stir to coat the sweet potatoes evenly in the brown sugar, syrup, and spices. Make sure every piece has some seasoning, as this ensures each bite will be sweet, flavorful, and well-spiced.

Step 3: Cooking Process
Once all ingredients are combined, place the lid on the slow cooker and set it to cook on high for 4 hours. This time frame allows the sweet potatoes to become tender and fully absorb the flavors of the butter, sugar, and spices. After about 3.5 hours, start checking the sweet potatoes with a fork. They should be easily pierced and soft throughout. The crockpot might also produce extra sauce at the bottom; you can leave it as a glaze for additional flavor or pour some out if you prefer a less saucy dish.

Step 4: Adding Marshmallows
Five minutes before serving, remove the lid and sprinkle mini marshmallows evenly over the sweet potatoes. Place the lid back on and let the marshmallows melt for about 3 to 5 minutes. This short, final step allows the marshmallows to soften and lightly melt into the sweet potatoes without dissolving completely. If you prefer the marshmallows slightly toasted, remove the lid briefly to allow some air circulation.

Step 5: Serving Tips
Serve the sweet potatoes warm with the marshmallows gooey on top for the best texture and flavor. This dish pairs wonderfully with classic holiday sides like stuffing, green beans, and roasted meats such as turkey or ham. For added presentation, serve directly from the crockpot or transfer to a warm serving dish to keep everything cozy and ready to enjoy.

Tips for Perfect Crockpot Sweet Potatoes with Marshmallows

To make sure your crockpot sweet potatoes with marshmallows turn out perfectly, keep a few tips in mind:

Avoiding Mushy Potatoes: To prevent overly soft or mushy sweet potatoes, monitor the cooking time closely. While 4 hours on high is typically ideal, start checking the potatoes for tenderness after about 3.5 hours. They should be fork-tender but still hold their shape.
Adjusting Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar by a quarter or use half the maple syrup. You can also try substituting one of these sweeteners with honey or a light drizzle of agave, which will yield a more subtle sweetness.
Adding Texture with Toppings: For extra crunch and a balance to the soft texture of the potatoes and marshmallows, consider adding a topping of toasted pecans. Sprinkle the pecans over the marshmallows just before they start melting to create a delightful contrast that complements the sweetness while adding a bit of nutty flavor.

Variations and Customizations

There are plenty of ways to customize crockpot sweet potatoes with marshmallows to suit different tastes or dietary preferences. Here are some ideas:

Healthier Option: To make this dish a bit healthier, consider reducing the brown sugar or replacing it with coconut sugar, which has a lower glycemic index. You can also substitute the maple syrup with honey or agave for a less processed sweetener, which will still add a lovely caramelized flavor without making the dish overly sweet.

Flavor Twist: For a unique spin, try adding a teaspoon of vanilla extract for depth, or a sprinkle of orange zest for a citrusy brightness that complements the sweetness. If you’re feeling adventurous, a touch of bourbon adds a warm, rich flavor that pairs beautifully with the earthy notes of sweet potatoes and spices.

Crispy Topping: Adding a handful of toasted pecans or walnuts along with the marshmallows brings a delightful texture contrast. The nutty, slightly bitter crunch from the nuts balances the sweetness and provides a pleasant bite that enhances the overall dish.

Dietary Modifications: To make this recipe vegan, swap regular butter for vegan butter or coconut oil, and use vegan marshmallows, which are readily available in many stores. These adjustments allow the dish to retain its rich, gooey texture while accommodating dairy-free or vegan diets.

Serving and Pairing Suggestions

Crockpot sweet potatoes with marshmallows make an ideal side dish for Thanksgiving and other holiday gatherings, bringing a cozy, nostalgic flavor that complements many traditional holiday dishes. The creamy, sweet flavor of the sweet potatoes pairs perfectly with savory mains like roasted turkey or honey-glazed ham, balancing out the richness of meats. For added color and variety on the table, pair this dish with green beans, roasted Brussels sprouts, or cranberry sauce, as their freshness and acidity cut through the sweetness for a well-rounded meal.

For easy, family-style serving, you can keep the sweet potatoes warm and ready to enjoy by serving them directly from the crockpot. Simply remove the lid, fluff the marshmallow topping, and allow guests to scoop their own portions. This setup creates a warm, inviting display that encourages guests to dig in and makes it easy to keep the dish warm for any second helpings.

Storage and Reheating Tips

To store leftovers, transfer the sweet potatoes and marshmallow topping to an airtight container and refrigerate. Stored this way, they’ll stay fresh for up to 3-4 days. For best results, separate the sweet potatoes from the marshmallows if possible, as this helps prevent the topping from becoming too sticky or mushy.

When reheating, use the oven rather than the microwave to help preserve the texture of the marshmallow topping. Place the sweet potatoes in an oven-safe dish, cover with foil, and warm at 350°F for about 15-20 minutes. In the last few minutes, add a fresh layer of marshmallows if desired and broil briefly until they’re gooey.

For meal prep, you can assemble the sweet potatoes, spices, and butter in the crockpot a day ahead and refrigerate. On the day of serving, set the crockpot to cook, then add marshmallows before serving for a fresh, ready-to-eat side dish.

Common Issues and Troubleshooting

Here are a few common issues and tips to ensure your crockpot sweet potatoes with marshmallows turn out perfectly:

Sweet Potatoes Too Soft: Overly soft sweet potatoes can happen if they’re cooked too long or cut too small. To avoid this, check for doneness around the 3.5-hour mark. Make sure to dice them into 1/2-inch cubes as larger chunks may cook more slowly, but very small pieces tend to become mushy quickly.

Marshmallows Melting Too Fast: If the marshmallows melt too quickly and lose their texture, try adding them just five minutes before serving, with the lid off to prevent excessive condensation. This short window allows them to soften and create a gooey layer without dissolving entirely.

Sauce Too Runny: If the sauce at the bottom of the crockpot is too liquid, try reducing it by ladling some of the liquid into a saucepan and simmering it over medium heat until it thickens. Alternatively, you can stir in a small amount of cornstarch slurry (cornstarch mixed with water) to help the sauce achieve a thicker, more syrupy consistency.

Nutritional Overview of Crockpot Sweet Potatoes with Marshmallows

This crockpot sweet potato dish offers a mix of nutrients alongside its indulgent flavors. A standard serving provides a moderate calorie count, primarily from carbohydrates, with some fat contributed by butter and marshmallows. Sweet potatoes are naturally rich in complex carbs and provide essential nutrients, including dietary fiber, which aids in digestion, and potassium, which supports heart health.

One of the standout nutrients in sweet potatoes is vitamin A (in the form of beta-carotene), which is vital for vision, immune health, and skin. They also contain vitamin C and various antioxidants, making them a nutritious base for this dish. However, the added sugar can increase the calorie count, so if you’re aiming for a healthier version, consider reducing the brown sugar or swapping it with a natural sweetener like honey or a lower-glycemic option like coconut sugar. This small adjustment helps manage the overall sugar content while preserving the dish’s flavor.

FAQs Section

Can I make this recipe without marshmallows?
Yes, you can absolutely skip the marshmallows and still have a delicious dish! For a crunchy, nutty topping, try using toasted pecans or walnuts. You could also drizzle a brown sugar glaze over the sweet potatoes for added sweetness without the marshmallow texture.

Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be used, but since they’re already cooked, reduce the slow cooker time significantly. Check for tenderness after 1 to 1.5 hours on low, as canned potatoes soften quickly. This way, they’ll stay intact rather than becoming too mushy.

Is it possible to double the recipe?
Yes, you can double this recipe, but make sure your crockpot is large enough (at least 10-12 quarts). Doubling the recipe may extend the cooking time slightly; check for doneness around the original cook time and adjust as needed.

Can I make this recipe vegan?
To make this dish vegan, use dairy-free butter and vegan marshmallows, which are widely available in stores. These swaps retain the same creamy and gooey textures without dairy or animal-derived ingredients.

How do I make it less sweet?
To reduce sweetness, cut down on the brown sugar or substitute it with coconut sugar, which has a milder sweetness. You can also use only half the amount of maple syrup or swap it with a lighter sweetener like agave for a subtler flavor.

Crockpot Sweet Potatoes with Marshmallows

Author: BENARDI
Total Time: 4 hours + 10 minutes

Print Recipe

Description

This easy, comforting Crockpot Sweet Potatoes with Marshmallows recipe features tender, caramelized sweet potatoes in a spiced brown sugar-maple glaze, topped with melted marshmallows for a festive touch. Ideal for holidays or cozy family dinners, this dish brings classic flavors with minimal prep!

Ingredients

Scale

4 large sweet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
3/4 cup packed brown sugar
1/4 cup maple syrup
1/2 cup butter, sliced into pieces
1 tbsp pumpkin pie spice (or use cinnamon and a pinch of nutmeg)
1 tsp salt
2 cups mini marshmallows

Instructions

1️⃣ Prepare the Slow Cooker: Spray an 8-quart slow cooker with non-stick spray to prevent sticking.

2️⃣ Combine Ingredients: Place the diced sweet potatoes into the slow cooker. Add the brown sugar, maple syrup, butter pieces, pumpkin pie spice, and salt. Stir to coat the sweet potatoes evenly with the spices and sweeteners.

3️⃣ Cook: Place the lid on the slow cooker and cook on high for 4 hours, or until the sweet potatoes are fork-tender. There may be extra sauce at the bottom; you can leave it for added flavor or pour it out if you prefer less glaze.

4️⃣ Add Marshmallows: Five minutes before serving, remove the lid and sprinkle the mini marshmallows evenly over the sweet potatoes. Place the lid back on and allow the marshmallows to melt for 3 to 5 minutes.

5️⃣ Serve: Serve the sweet potatoes warm, with the melted marshmallows on top for a deliciously gooey finish.

Notes

Adjusting Sweetness: For a less sweet version, consider reducing the brown sugar and maple syrup or omitting the marshmallows. Chopped pecans or walnuts make a great crunchy alternative.
Make-Ahead Option: Prep the sweet potatoes and other ingredients the night before and store them in the crockpot insert in the fridge. In the morning, place the insert in the base and start cooking—perfect for busy holidays.
Texture Tips: For a contrasting texture, use a mix of marshmallows and toasted pecans. The nuts add a delicious crunch that complements the creamy sweet potatoes.
Vegan & Dairy-Free Option: Substitute vegan butter and vegan marshmallows for a dairy-free version. Coconut oil also works well and adds a hint of tropical flavor.
Storing Leftovers: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in the oven to maintain the best texture.

Prep Time: 10 minutes
Cook Time: 4 hours