Crockpot Sweet Potatoes with Marshmallows

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Soft, caramelized, and topped with melty marshmallows, these Crockpot Sweet Potatoes with Marshmallows are a comforting side dish that brings a touch of nostalgia to your table. Whether it’s a holiday feast or a cozy weeknight dinner, this slow-cooked classic delivers rich flavor with minimal effort. The sweet potatoes soak up a buttery brown sugar glaze as they cook low and slow, creating a melt-in-your-mouth texture that pairs beautifully with the gooey sweetness of mini marshmallows.

What makes this dish so irresistible is how the slow cooker transforms ordinary ingredients into a festive, crowd-pleasing favorite. It’s the ultimate “set-it-and-forget-it” dish—perfect for busy days or big gatherings. The marshmallows add a creamy contrast to the tender sweet potatoes, giving each bite a delightful mix of savory and sweet. If you’re looking for a dish that tastes like a hug, this one delivers.

Why You’ll Love This Crockpot Sweet Potatoes with Marshmallows

• It’s hands-off and effortless thanks to the slow cooker.
• A guaranteed crowd favorite at Thanksgiving, potlucks, or Sunday dinners.
• Uses simple pantry ingredients.
• Rich in comforting fall flavors with a sweet-savory balance.
• Scales easily for large gatherings.

Preparation Phase & Tools to Use

To make this Crockpot Sweet Potatoes with Marshmallows recipe, you’ll need the following tools:

• Slow Cooker (Crockpot): This is the heart of the recipe. A 6-quart crockpot works best for even cooking and space.
• Vegetable Peeler: Helps peel the sweet potatoes quickly and smoothly.
• Sharp Knife & Cutting Board: Essential for chopping the sweet potatoes into even chunks to ensure uniform cooking.
• Mixing Bowl (optional): If you prefer to mix the glaze before adding it to the crockpot.
• Spatula or Spoon: For stirring everything together in the pot before and after cooking.

Each tool contributes to a smooth prep process, ensuring the potatoes cook evenly and soak up all the sweet, buttery flavor.

Preparation Tips

Choose firm, smooth sweet potatoes for the best texture—they hold up well in the slow cooker and absorb flavors beautifully. Cut the sweet potatoes into evenly-sized cubes to avoid under- or overcooking. Lightly grease your slow cooker insert to prevent sticking and burning. Stir the ingredients well before starting the cooking process, and don’t skip the marshmallow topping near the end—it’s what makes this dish so comforting and indulgent. Let them melt slightly for a perfect gooey finish.

Ingredients for this Crockpot Sweet Potatoes with Marshmallows

• 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
• 1/2 cup light brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/3 cup water or orange juice (optional, for extra moisture)
• 2 to 3 cups mini marshmallows

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Step 1: Prep the Sweet Potatoes

Start by peeling your sweet potatoes and chopping them into uniform 1-inch chunks. Uniformity is key for even cooking. Once chopped, place them directly into the crockpot insert.

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Step 2: Create the Sweet Glaze

In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Stir everything together until smooth. This mixture will coat the sweet potatoes and help them caramelize beautifully during cooking.

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Step 3: Combine in Crockpot

Pour the brown sugar glaze over the chopped sweet potatoes in the crockpot. If you’re using orange juice or water for extra moisture, drizzle that in as well. Use a large spoon or spatula to toss and evenly coat the potatoes with the mixture.

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Step 4: Cook Low and Slow

Cover the crockpot with the lid and cook on LOW for 4–5 hours or on HIGH for about 2–3 hours. Stir once or twice during cooking to redistribute the glaze and ensure even cooking. The sweet potatoes should be tender but not mushy.

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Step 5: Add Marshmallows

About 10–15 minutes before serving, sprinkle mini marshmallows over the top of the cooked sweet potatoes. Cover and let the marshmallows melt from the residual heat. You can stir them in for a gooey texture or leave them on top for that classic melted look.

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Step 6: Serve Warm

Once the marshmallows are perfectly soft and gooey, give the dish a final gentle stir (if desired) and serve warm straight from the crockpot. Ideal as a side dish for Thanksgiving, Christmas, or any comforting dinner.

Notes

For extra flavor, try substituting orange juice for water—it adds a citrusy brightness that complements the sweetness. If you like a crunch contrast, consider topping the dish with chopped pecans along with the marshmallows. You can also make this recipe dairy-free by using vegan butter and plant-based marshmallows. Lastly, don’t overcook the sweet potatoes; they should be tender but not falling apart.

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Watch Out for These Mistakes While Cooking

• Overcooking the Sweet Potatoes: If cooked too long, they can turn mushy and lose their texture.
• Skipping the Stirring: Stirring once or twice ensures even coating and prevents burning on the sides.
• Adding Marshmallows Too Early: They can dissolve completely if added too soon—wait until the final 10–15 minutes.
• Uneven Potato Sizes: Different sizes cook at different speeds; uniform chunks are key.
• Too Much Liquid: If adding juice or water, don’t overdo it—sweet potatoes release moisture as they cook.

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Storage Instructions

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm. If reheating in the oven, you can add a few fresh marshmallows on top before baking to recreate the original texture. This dish is not ideal for freezing, as the texture of the sweet potatoes can become watery when thawed.

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Estimated Nutrition

Serving Size: 1 cup (approx.)

• Calories: ~220 kcal
• Carbohydrates: 45g
• Sugars: 22g
• Fat: 5g
• Saturated Fat: 3g
• Protein: 2g
• Fiber: 4g
• Sodium: 120mg
• Cholesterol: 10mg

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Frequently Asked Questions

Can I use canned sweet potatoes?

Yes, but reduce the cooking time since they’re already soft. Skip the added water or juice.

Can I prep this the night before?

Absolutely. Assemble everything except the marshmallows, store it in the fridge, and start the slow cooker the next day.

Can I use large marshmallows?

Mini marshmallows melt more evenly, but large ones can work in a pinch—just cut them up for better distribution.

What’s the best way to reheat this dish?

Microwave for small portions or bake at 350°F for 15–20 minutes with extra marshmallows on top.

Can I make this vegan?

Yes! Use vegan butter and plant-based marshmallows.

Can I double the recipe?

Yes, but use an 8-quart slow cooker and add 30–60 minutes to the cooking time.

Is this dish very sweet?

It’s sweet but balanced with spices and butter. Adjust the sugar to taste.

Can I add nuts?

Yes, chopped pecans or walnuts add a great crunch. Sprinkle on top before serving or mix them in.

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Conclusion

Crockpot Sweet Potatoes with Marshmallows offer a warm, sweet, and comforting addition to any meal. With their melt-in-your-mouth texture and gooey marshmallow topping, they bring holiday magic to the table with almost no effort. Whether it’s Thanksgiving, Christmas, or just a cozy family dinner, this dish is a proven favorite that’s easy to make, serve, and love.

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