Why You’ll Love This Recipe
- Effortless Preparation: With the slow cooker doing all the work, you can focus on other dishes or simply relax.
- Crowd-Pleasing Flavor: The combination of sweet potatoes, brown sugar, maple syrup, and marshmallows creates an irresistible mix of flavors.
- Perfect for Holidays: This dish pairs beautifully with turkey, ham, or other festive entrees, making it a holiday favorite.
- Customizable: Easily tweak the spices or sweetness level to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large sweet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
- ¾ cup packed brown sugar
- ¼ cup maple syrup
- ½ cup butter, sliced into pieces
- 1 tablespoon pumpkin pie spice (or cinnamon with a pinch of nutmeg)
- 1 teaspoon salt
- 2 cups mini marshmallows
Directions
- Spray an 8-quart slow cooker with non-stick spray.
- Add the diced sweet potatoes to the slow cooker. Sprinkle in the brown sugar, drizzle with maple syrup, add butter slices, and season with pumpkin pie spice and salt. Stir everything together to combine.
- Cover the slow cooker with the lid and set it to high. Cook for 4 hours, or until the sweet potatoes are tender when pierced with a fork.
- Five minutes before serving, remove the lid and spread the mini marshmallows evenly over the top of the sweet potatoes. Replace the lid and allow the marshmallows to melt for 3–5 minutes.
- Serve warm, with extra sauce drizzled on top if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Servings: 6
- Calories per Serving: 316 kcal
Variations
- Nutty Addition: Sprinkle chopped pecans or walnuts on top for a nutty crunch.
- Vegan Version: Use dairy-free butter and vegan marshmallows to make this recipe plant-based.
- Reduced Sweetness: Decrease the amount of brown sugar and maple syrup for a less sweet dish.
- Extra Spice: Add a pinch of ground ginger or cloves for a spicier flavor profile.
- Oven Finish: For a toasty marshmallow topping, transfer the sweet potatoes to an oven-safe dish and broil for 1–2 minutes after adding the marshmallows.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave in 30-second intervals until warm, or bake in the oven at 350°F for 10–15 minutes.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the sweet potatoes and sauce in the slow cooker, refrigerate, and reheat with the marshmallow topping just before serving.
2. Can I use large marshmallows instead of mini marshmallows?
Yes, but they may take longer to melt. Cut them into smaller pieces for even melting.
3. Can I cook this on low heat?
Yes, you can cook the sweet potatoes on low for 6–7 hours instead of high for 4 hours.
4. Can I use canned sweet potatoes?
While fresh sweet potatoes are recommended, canned sweet potatoes can be used. Reduce the cooking time as they are already soft.
5. What can I use instead of pumpkin pie spice?
You can substitute with a mix of cinnamon, nutmeg, and allspice.
6. Is this dish gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just ensure your marshmallows are labeled gluten-free.
7. Can I use honey instead of maple syrup?
Yes, honey can be used as a substitute for maple syrup.
8. How do I prevent the marshmallows from becoming too sticky?
Serve the dish immediately after the marshmallows melt to prevent them from becoming overly sticky.
9. Can I double the recipe?
Yes, but ensure your slow cooker is large enough to accommodate the additional ingredients.
10. What should I do with leftover sauce?
The leftover sauce can be drizzled over other dishes like roasted vegetables or used as a glaze for meats.
Conclusion
Crockpot Sweet Potatoes With Marshmallows is a simple, flavorful dish that’s perfect for any occasion. Whether served as a side for Thanksgiving dinner or a comforting weeknight meal, this recipe is sure to delight your family and guests. Its rich, sweet, and buttery flavors combined with the melt-in-your-mouth marshmallows make it a true crowd-pleaser. Try it today for a no-fuss, irresistible treat!
Crockpot Sweet Potatoes With Marshmallows
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Crockpot Sweet Potatoes With Marshmallows is an effortless, crowd-pleasing side dish perfect for holidays or cozy dinners. With sweet potatoes, brown sugar, maple syrup, and a gooey marshmallow topping, this comforting recipe is a guaranteed hit.
Ingredients
- 4 large sweet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
- ¾ cup packed brown sugar
- ¼ cup maple syrup
- ½ cup butter, sliced into pieces
- 1 tablespoon pumpkin pie spice (or cinnamon with a pinch of nutmeg)
- 1 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Spray an 8-quart slow cooker with non-stick spray.
- Add the diced sweet potatoes to the slow cooker. Sprinkle with brown sugar, drizzle with maple syrup, add butter slices, and season with pumpkin pie spice and salt. Stir to combine.
- Cover and cook on high for 4 hours, or until the sweet potatoes are tender.
- Five minutes before serving, remove the lid and spread mini marshmallows evenly over the top. Replace the lid and allow the marshmallows to melt for 3–5 minutes.
- Serve warm with extra sauce drizzled on top if desired.
Notes
- Add chopped pecans or walnuts for a nutty twist.
- Use dairy-free butter and vegan marshmallows for a plant-based option.
- Reduce sweetness by adjusting the amount of brown sugar and maple syrup.
- For a toasted marshmallow finish, broil the dish in the oven for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
