Bring a classic childhood favorite to your holiday table with this Crockpot Sweet Potatoes with Marshmallows recipe! Tender sweet potatoes are tossed with warm fall spices, sweetened with maple syrup, and topped with gooey mini marshmallows for a comforting and crowd-pleasing side dish.
Why This Recipe Works
This easy crockpot version of sweet potato casserole is one of my go-to recipes for holidays and busy nights:
- Perfect Fall Flavors: Pumpkin pie spice and a touch of maple syrup create a cozy, warm taste.
- Set It and Forget It: Toss everything in the slow cooker, then let it do the work.
- Oven-Free Convenience: Free up your oven for other dishes while the sweet potatoes cook.
- Crowd-Pleasing: Everyone loves the gooey marshmallow topping, and leftovers rarely last long!
Key Ingredients
- Sweet Potatoes: Peeled and diced into even ½-inch cubes for consistent cooking.
- Brown Sugar: Adds a caramelized sweetness. Can substitute with white sugar and molasses if needed.
- Maple Syrup: Use pure maple syrup for the best flavor.
- Pumpkin Pie Spice: Or swap for cinnamon with a pinch of nutmeg.
- Mini Marshmallows: The star topping! Full-size marshmallows work too, but minis provide the perfect ratio.
- Butter & Salt: Round out the sweet and savory balance.
Instructions
- Prep the Crockpot: Spray an 8-quart slow cooker with non-stick cooking spray.
- Combine Ingredients: Add diced sweet potatoes, brown sugar, maple syrup, butter, pumpkin pie spice, and salt. Stir to coat evenly.
- Cook: Cover and cook on high for 4 hours, or until the sweet potatoes are tender. Extra sauce will form—keep it for drizzling or pour off if preferred.
- Add Marshmallows: About 5 minutes before serving, remove the lid, sprinkle with mini marshmallows, replace the lid, and let them melt for 3–5 minutes.
- Serve: Enjoy immediately for best results.
Chef’s Tips & Variations
- Toasted Marshmallows: For a golden top, transfer sweet potatoes to a baking dish, top with marshmallows, and broil at 400°F for 10 minutes.
- Add Nuts: Stir in toasted pecans or walnuts before cooking or just before adding marshmallows for texture.
- Prep Ahead: Peel and dice sweet potatoes a day in advance and refrigerate.
- Travel-Friendly: Cook sweet potatoes but hold off on marshmallows for potlucks. Reheat and add marshmallows just before serving.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Add fresh marshmallows when serving.
- Freezer: Freeze without marshmallows for up to 3 months. Reheat in the microwave and add marshmallows fresh.
Ingredients
- 4 large sweet potatoes (~2 lbs), peeled and diced
- ¾ cup packed brown sugar
- ¼ cup maple syrup
- ½ cup butter, sliced
- 1 tbsp pumpkin pie spice (or cinnamon + nutmeg)
- 1 tsp salt
- 2 cups mini marshmallows
Nutrition (per serving)
- Calories: 316 kcal
- Carbohydrates: 53g
- Protein: 2g
- Fat: 12g (Saturated: 7g)
- Fiber: 3g
- Sugar: 36g
- Sodium: 404mg
This Crockpot Sweet Potatoes with Marshmallows recipe is the ultimate easy, cozy side dish that will bring warmth and nostalgia to any holiday table.
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