Crockpot Sweet Potatoes with Marshmallows – Cozy, Sweet, and Completely Hands-Off

Few dishes bring the same warm, nostalgic comfort as sweet potatoes topped with gooey, golden marshmallows. This classic holiday side is beloved for a reason — it’s creamy, sweet, cozy, and tastes like dessert disguised as a vegetable. But making it in the crockpot? That transforms everything. Instead of juggling oven space or rushing to time every dish perfectly, this Crockpot Sweet Potatoes with Marshmallows recipe frees you up while delivering the same irresistible flavor you love.

The slow cooker does all the heavy lifting here. As the sweet potatoes cook low and slow, they soften beautifully and absorb the brown sugar, cinnamon, and butter mixture. The result is a deeply caramelized flavor that’s richer than anything cooked quickly on the stovetop. The crockpot locks in moisture too, ensuring every bite is tender, silky, and perfectly infused with holiday warmth.

And of course, no sweet potato dish feels complete without that iconic marshmallow topping. Instead of baking, you’ll simply add mini marshmallows during the last few minutes of cooking, letting them melt into a glossy, sticky, soufflé-like topping. They soften into a gooey blanket that sits beautifully over the warm sweet potatoes — pure comfort food magic.

What makes this recipe so wonderful is how practical it is. On holidays like Thanksgiving, Christmas, or Easter, oven space is precious. Using the crockpot frees up room, keeps the kitchen cool, and allows you to prep ahead without stress. It also travels well, making it the perfect potluck side. And it’s not just a holiday dish — this recipe works for cozy fall dinners, family meals, and comforting weeknight sides that feel special.

Another bonus? It’s incredibly customizable. Add pecans for crunch. Use maple syrup instead of brown sugar. Add pumpkin pie spice, a splash of vanilla, or even orange zest for brightness. You can make it sweeter, richer, spicier, or more traditional depending on your preferences. No matter how you tweak it, this recipe delivers warm, melty, sweet bliss every time.

The texture is luscious — tender sweet potatoes mixed with buttery caramel-like sauce and topped with molten marshmallows that brown slightly from the residual heat. It’s sweet, silky, nostalgic, and guaranteed to please a crowd. This is the kind of dish that disappears quickly from the table.

Whether you’re hosting a holiday dinner or simply craving something warm and comforting, this Crockpot Sweet Potatoes with Marshmallows recipe promises fuss-free cooking with maximum flavor. It’s everything you want in a sweet potato side: classic, comforting, impossibly delicious, and completely hands-off.

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Ingredients:

Sweet Potatoes

• 4 large sweet potatoes, peeled and cubed
• 4 tbsp unsalted butter, melted
• ¼ cup brown sugar
• 2 tbsp maple syrup (optional but recommended)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• Pinch of salt

Topping

• 2–3 cups mini marshmallows

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Instructions:

1. Prepare the crockpot.
   Lightly grease your slow cooker with non-stick spray or butter.
2. Mix the sweet potatoes and seasonings.
   In the crockpot, add cubed sweet potatoes, melted butter, brown sugar, maple syrup, cinnamon, nutmeg, vanilla, and salt. Toss gently to coat.
3. Cook.
   Cover and cook on HIGH for 3 hours or LOW for 5–6 hours, until fork-tender.
4. Stir gently.
   Lightly toss sweet potatoes so the caramel-like sauce coats all the pieces.
5. Add marshmallows.
   Spread mini marshmallows evenly on top of the sweet potatoes.
6. Melt the topping.
   Cover and cook 5–10 more minutes until marshmallows soften and melt.
7. Serve warm.
   Scoop into bowls and enjoy the gooey, sweet, buttery goodness.

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Tips & Tricks

• Cut sweet potatoes evenly so they cook at the same rate.
• Add marshmallows at the end — too early and they completely dissolve.
• For toasted marshmallows: briefly broil the top by transferring to an oven-safe dish.
• Add nuts if you want texture.
• Reduce sugar if your sweet potatoes are naturally very sweet.

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Variations

• Maple Pecan Crunch: add chopped pecans to the topping.
• Marshmallow-Free: top with a brown sugar oat crumble instead.
• Orange-Scented: add 1 tbsp orange zest for brightness.
• Healthier version: use half the sugar and skip marshmallows.

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Serving Suggestions

• Perfect as a Thanksgiving or Christmas side.
• Serve alongside turkey, ham, or roasted chicken.
• Enjoy as a sweet fall side dish with chili or BBQ.
• Pair with roasted Brussels sprouts for balance.

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Storage Information

• Refrigerate leftovers for up to 4 days.
• Reheat in microwave or oven at 300°F until warm.
• Freeze without marshmallows (they do not freeze well).

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FAQ

Can I use canned sweet potatoes?
Not recommended — they become mushy.

Can I prep this ahead?
Yes! Combine ingredients in the crockpot and refrigerate 24 hours before cooking.

Can I use jumbo marshmallows?
Yes — cut them into smaller pieces.

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History / Fun Facts

Sweet potatoes with marshmallows became popular in the early 1900s when marshmallow companies promoted recipes that used their product as a topping for vegetables. The combination of sweet, gooey marshmallows and earthy sweet potatoes quickly became a holiday tradition and remains a beloved classic on American holiday tables.