When you want that classic sweet potato casserole flavor without crowding your oven, this cozy slow cooker version saves the day. Sweet, buttery, and crowned with melty marshmallows, it is a low-effort, high-reward side that tastes like a warm hug.
I make this for holiday dinners, potlucks, and even Sunday suppers when I want something special with almost no hands-on time.
Easy Crockpot Sweet Potatoes with Marshmallows
Equipment
- 1 Slow cooker 5 to 6 quart
- 1 Mixing Bowl
- 1 Whisk
- 1 Vegetable peeler
- 1 Chef’s knife
- 1 Broiler-safe baking dish optional
Ingredients
Sweet Potatoes
- 3 lb sweet potatoes peeled and cut into 1-inch cubes (up to 3.5 lb)
Brown Sugar Butter Mixture
- 0.5 cup unsalted butter melted
- 0.33 cup brown sugar packed
- 2 tbsp pure maple syrup or honey
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 tsp kosher salt
- 1 tsp vanilla extract
- 0.25 cup water or orange juice
Topping
- 3 cups mini marshmallows
Optional
- 0.5 cup pecans chopped, optional mix-in
Instructions
- Lightly grease a 5 to 6 quart slow cooker insert. Peel and cube sweet potatoes into even 1-inch pieces.
- In a bowl, whisk together melted butter, brown sugar, maple syrup (or honey), cinnamon, nutmeg, salt, vanilla, and water or orange juice until glossy.
- Add sweet potatoes to the slow cooker. Pour the butter mixture over and toss to coat. Cover and cook on Low for 3 1/2 to 4 1/2 hours or on High for 2 to 2 1/2 hours, until fork-tender.
- Gently stir to coat every piece. Taste and adjust sweetness or salt if needed. For a creamier texture, lightly mash some of the potatoes in the pot, then smooth the surface.
- Scatter mini marshmallows evenly over the top. Cover and cook on Warm or Low for 5 to 10 minutes, until soft and melty.
- Optional toasted finish: transfer to a broiler-safe dish, top with marshmallows, and broil 30 to 60 seconds until golden. Watch closely.
- Top with pecans if using. Switch the slow cooker to Warm for up to 2 hours to hold for serving.
Notes
Nutrition
Why You’ll Love This Easy Crockpot Sweet Potatoes with Marshmallows
- Hands-off cooking frees up your oven for turkey, ham, or pies.
- Familiar, crowd-pleasing flavors with a gooey marshmallow finish.
- Easy to make ahead and reheat without losing texture.
- Simple ingredients and reliable results for beginners and pros.
Easy Crockpot Sweet Potatoes with Marshmallows Ingredients & Substitutions
- 3 to 3.5 lb sweet potatoes, peeled and cut into 1 inch cubes
- 1/2 cup unsalted butter, melted
- 1/3 cup packed brown sugar
- 2 tbsp pure maple syrup or honey
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 cup water or orange juice
- Optional mix-in: 1/2 cup chopped pecans
- Topping: 3 cups mini marshmallows
Substitutions and simple swaps:
- Dairy-free: use vegan butter and check marshmallows are gelatin-free if needed.
- Less sweet: reduce brown sugar to 2 tbsp and skip the maple syrup.
- No marshmallows: top with a pecan streusel made from 1/2 cup chopped pecans, 1/4 cup brown sugar, 2 tbsp melted butter, and a pinch of cinnamon.
- Spices: swap cinnamon and nutmeg for 1 1/2 tsp pumpkin pie spice.
- Citrus twist: use orange juice and add 1 tsp orange zest.
Step-by-Step Instructions to Make Easy Crockpot Sweet Potatoes with Marshmallows
1. Prep the slow cooker and potatoes
Lightly grease a 5 to 6 quart slow cooker insert. Peel and cube sweet potatoes into even 1 inch pieces so they cook at the same rate.
2. Make the brown sugar butter
In a bowl, whisk melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla, and water or orange juice until glossy.
3. Combine and start cooking
Add sweet potatoes to the slow cooker. Pour the butter mixture over top and toss to coat. Cover and cook on Low for 3 1/2 to 4 1/2 hours or on High for 2 to 2 1/2 hours, until fork tender.
4. Stir, adjust, and smooth
Gently stir to coat every piece. Taste and adjust sweetness or salt if needed. For a creamier texture, lightly mash a portion of the potatoes right in the pot, then smooth the surface.
5. Add the marshmallows
Scatter mini marshmallows evenly over the top. Cover and cook on Warm or Low for 5 to 10 minutes until soft and melty.
6. Optional toasting for a golden top
For a toasted finish, transfer the sweet potatoes to a broiler-safe dish, top with marshmallows, and broil 30 to 60 seconds until golden. Watch closely to prevent burning.
7. Serve and keep warm
Top with pecans if using. Switch the slow cooker to Warm for up to 2 hours to hold for serving.
Tips for Success
- Cut evenly sized cubes so the potatoes cook uniformly.
- Resist lifting the lid during cooking to keep the heat steady.
- Use orange juice for a bright note that balances sweetness.
- For deeper flavor, brown the butter before mixing it with the sugar and spices.
- If transporting, add the marshmallows and melt them on arrival so the top stays fluffy.
Variations of Easy Crockpot Sweet Potatoes with Marshmallows
- Bourbon-kissed: stir in 1 tbsp bourbon with the butter mixture.
- Mashed style: mash most of the potatoes before adding marshmallows for a classic casserole feel.
- Pecan streusel: swap marshmallows for the streusel mixture for a crunchy, less sweet topping.
- Savory spin: skip sugar and marshmallows, use 2 tbsp olive oil, 1 tsp smoked paprika, and rosemary for a dinner side minus the sweetness.
Serving Suggestions: What to Pair with Easy Crockpot Sweet Potatoes with Marshmallows
- Holiday mains like roasted turkey or glazed ham.
- Garlic green beans, sautéed Brussels sprouts, or a crisp salad.
- Cranberry sauce for a tart counterpoint.
- Herby stuffing or warm cornbread.
- For non-holiday meals, try with rotisserie chicken or barbecue.
Storage & Reheating Instructions
- Refrigerate: cool completely, then store in an airtight container for up to 4 days.
- Freeze: best without marshmallows for up to 2 months. Thaw overnight, reheat, then add fresh marshmallows to melt.
- Reheat: microwave individual portions 1 to 2 minutes, or bake covered at 350 F for 20 to 25 minutes. Add marshmallows in the last few minutes to melt.
Memories Made Around the Table
This recipe reminds me of my aunt warming the slow cooker on a corner of the buffet while the oven was jam-packed. Everyone lined up for the marshmallow-topped scoop, and somehow there were never any leftovers.
FAQs
Can I use canned yams?
Yes, but reduce the brown sugar to 1 tbsp and shorten the cook time since they are already soft. Warm gently and add the marshmallows just until melted.
Can I leave the skins on?
Absolutely. Scrub well and cut into 3/4 inch cubes since skin-on pieces cook slightly faster.
Can I double the recipe?
Yes if your slow cooker is 7 to 8 quarts. Add up to 30 minutes to the cook time and stir halfway if possible for even heating.
How far ahead can I make this?
Up to 2 days ahead. Reheat covered until hot, then top with fresh marshmallows and melt before serving.
What size slow cooker works best?
A 5 to 6 quart cooker fits 3 to 3.5 lb of sweet potatoes comfortably without overcrowding.
Final Thoughts
With pantry staples, a few cozy spices, and the slow cooker doing the heavy lifting, these sweet potatoes earn a guaranteed spot on any holiday table. Make it melty, toast it golden, and watch the serving spoon come back empty.