Crockpot Sweet Potatoes with Marshmallows – The Coziest Holiday Side

There’s something so heartwarming about the sweet aroma of slow-cooked sweet potatoes filling the kitchen on a cool fall morning. Whether it’s Thanksgiving, Christmas, or just a cozy Sunday dinner, Crockpot Sweet Potatoes with Marshmallows deliver everything you want in a comforting side dish: caramelized sweetness, creamy texture, and that irresistible layer of gooey, golden-brown marshmallows.

This recipe takes all the fuss out of the traditional sweet potato casserole and transforms it into a “set it and forget it” slow cooker wonder. With buttery brown sugar syrup, fragrant cinnamon, and soft cubes of sweet potatoes that melt in your mouth, it’s one of those dishes that taste like dessert but belong proudly next to your turkey and gravy.

The slow cooker does all the heavy lifting—freeing up oven space for pies, roasts, or whatever else your feast calls for. By the time dinner rolls around, you’ll have a bubbling pot of sweet potato perfection, ready to top with a cloud of toasted marshmallows.

Ingredients:

• 4 large sweet potatoes, peeled and cut into 1 ½-inch cubes
• ½ cup unsalted butter, melted
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ¾ cup water or orange juice
• 2 cups mini marshmallows (plus extra for topping)
• Optional: ¼ cup chopped pecans or walnuts for added crunch

Instructions:

1. Prep the potatoes: Peel and cut sweet potatoes into uniform cubes about 1 ½ inches thick. This helps them cook evenly and hold their shape without turning mushy.
2. Make the buttery mixture: In a small bowl, whisk together melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Add the water or orange juice and stir until well combined.
3. Assemble in the slow cooker: Lightly grease your crockpot with cooking spray or a dab of butter. Layer the sweet potatoes evenly in the bottom. Pour the brown sugar mixture over them, making sure each piece gets a nice coating.
4. Cook low and slow: Cover and cook on Low for 5–6 hours or High for 3 hours, until the sweet potatoes are tender but not falling apart.
5. Add the marshmallows: Once the sweet potatoes are cooked, sprinkle mini marshmallows evenly over the top. Cover the slow cooker again and let them melt for 10–15 minutes. For a golden-brown finish, you can use a kitchen torch or quickly broil them in the oven for 1–2 minutes after transferring to a casserole dish.
6. Serve warm: Scoop generous portions into bowls, making sure to get plenty of syrup and marshmallows in each serving. Garnish with chopped pecans, if desired.

Tips & Tricks:

• Cut evenly: Try to make your sweet potato cubes the same size for even cooking. Smaller pieces will cook faster and can get softer, while larger chunks stay firmer.
• Add texture: Chopped pecans or walnuts add a lovely crunch and balance the sweetness.
• Spice it up: A pinch of ginger or allspice can elevate the flavor with extra warmth.
• Make ahead: You can prep the sweet potatoes and sugar mixture a day ahead—store them separately in the fridge and combine in the crockpot before cooking.
• Watch the liquid: Sweet potatoes naturally release moisture; don’t overdo the water. You want a syrupy sauce, not soup.

Crockpot Sweet Potatoes with Marshmallows

Tender, buttery sweet potatoes slow-cooked with brown sugar and cinnamon, topped with a gooey layer of toasted marshmallows for the ultimate cozy side dish.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 8 servings

Course: Holiday, Side Dish

Cuisine: American, Southern

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Sweet Potato Mixture

• 4 large sweet potatoes peeled and cubed
• 0.5 cup unsalted butter melted
• 0.5 cup brown sugar packed
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1 tsp vanilla extract
• 0.25 tsp salt
• 0.75 cup water or orange juice

Topping

• 2 cups mini marshmallows plus extra for topping
• 0.25 cup chopped pecans optional

Equipment

• Mixing bowls
• Slow cooker
• Measuring cups
• Serving spoon

Method

 

1. Peel and cube sweet potatoes into 1 ½-inch pieces.
2. In a small bowl, whisk together butter, brown sugar, cinnamon, nutmeg, vanilla, salt, and water or orange juice.
3. Grease the crockpot, then layer sweet potatoes and pour the brown sugar mixture over top.
4. Cover and cook on Low for 5–6 hours or High for 3 hours until tender.
5. Sprinkle marshmallows on top and cover for 10–15 minutes until melted and gooey.
6. Serve warm and garnish with pecans if desired.

Notes

This slow cooker version of a holiday favorite saves oven space and delivers the same caramelized, marshmallow-topped goodness everyone loves.

Variations:

• Maple Marshmallow Sweet Potatoes: Substitute half of the brown sugar with pure maple syrup for a deeper, autumnal sweetness.
• Coconut Twist: Use coconut milk instead of water and top with toasted coconut flakes along with the marshmallows for a tropical flair.
• Pecan Streusel Topping: Mix butter, brown sugar, oats, and chopped pecans together and sprinkle on top before cooking—then add marshmallows near the end for a bakery-style finish.
• Vegan Version: Use coconut oil or vegan butter and vegan marshmallows for a fully dairy-free and plant-based dish.

Serving Suggestions:

This dish pairs beautifully with classic holiday mains like roast turkey, glazed ham, or baked chicken. The sweetness balances savory dishes like garlic mashed potatoes, green bean casserole, or stuffing.

For a brunch table, serve it alongside cinnamon rolls or pancakes—it doubles as a sweet breakfast side! And don’t underestimate how good it tastes next to a dollop of whipped cream for dessert.

Storage Information:

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven (covered) at 350°F for 10–15 minutes.

You can also freeze the cooked sweet potatoes without the marshmallow topping—place in freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat, then add marshmallows before serving.

FAQ:

Can I use canned sweet potatoes?
Yes! Drain and rinse them well before adding to the slow cooker. Reduce the cooking time to about 1–2 hours on Low since they’re already soft.

Do I need to peel the sweet potatoes?
Peeling is recommended for this recipe to achieve a smoother, softer texture. If you love a rustic presentation, scrub the skins well and leave them on.

Can I double the recipe?
Absolutely. Use a 6- to 8-quart slow cooker for double batches. Just make sure to stir halfway through cooking so everything cooks evenly.

How do I toast marshmallows without an oven?
A kitchen torch works wonderfully. If you don’t have one, simply cover the crockpot for an extra 10 minutes and let the marshmallows melt gently.

History / Fun Facts:

The combination of sweet potatoes and marshmallows might seem like a surprising match, but it’s been around for over a century! The earliest recipes date back to the early 1900s when marshmallows were first marketed as a “modern” ingredient. Sweet potato casseroles were a holiday staple in the American South long before that, but the addition of marshmallows came from a clever marketing campaign by a marshmallow company trying to showcase new ways to use their product.

Over time, this pairing became synonymous with holiday comfort food. The crockpot version is a modern evolution of this tradition—allowing home cooks to enjoy the same nostalgic flavors with much less effort.

Today, whether served in grand dining rooms or cozy kitchens, crockpot sweet potatoes with marshmallows remain a beloved dish that bridges the line between side and dessert. It’s comfort food in its purest, sweetest form—meltingly tender potatoes in buttery brown sugar sauce, topped with that soft, golden cloud of marshmallow goodness.