Crockpot Sweet Potatoes with Marshmallows – The Ultimate Hands-Off Holiday Classic

Few dishes feel as comforting, nostalgic, and universally loved as Crockpot Sweet Potatoes with Marshmallows. This slow-cooker version of the classic sweet potato casserole delivers everything you want—tender, naturally sweet potatoes, warm spices, buttery richness, and fluffy marshmallows—without taking up precious oven space. Whether you’re planning a Thanksgiving feast, a Christmas dinner, or simply craving a cozy side dish, this recipe is a guaranteed crowd-pleaser.

Using the crockpot transforms sweet potatoes into a stress-free dish that practically cooks itself. There’s no hovering over the stove, no last-minute oven juggling, and no complicated steps. Just layer, set, and let the slow cooker do the work. The result? Perfectly soft sweet potatoes infused with flavor, topped with irresistibly melty marshmallows that create that iconic golden finish.

This recipe is ideal for beginners, busy home cooks, and holiday hosts who want maximum flavor with minimal effort. It also travels well, reheats beautifully, and keeps warm in the slow cooker—making it perfect for potlucks and family gatherings.

Why You’ll Love Crockpot Sweet Potatoes with Marshmallows

There are many reasons this dish has stood the test of time, but the crockpot version takes it to another level.

First, the texture is unbeatable. Slow cooking allows the sweet potatoes to become incredibly tender without drying out. Second, the flavor develops gradually, allowing the natural sweetness of the potatoes to shine while blending seamlessly with butter, brown sugar, and warm spices. Third, it’s incredibly convenient. While your main dishes are cooking, this recipe quietly does its thing in the background.

Best of all, sweet potatoes with marshmallows appeal to all ages. Kids love the sweetness and gooey topping, while adults appreciate the balance of flavors and nostalgic comfort.

Ingredients

• 4 pounds sweet potatoes, peeled and sliced into ½-inch rounds
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup milk or heavy cream
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups mini marshmallows

Instructions

1. Grease the inside of your crockpot lightly with butter or non-stick spray.
2. Layer the sliced sweet potatoes evenly in the crockpot.
3. In a mixing bowl, whisk together melted butter, brown sugar, granulated sugar, milk, cinnamon, nutmeg, salt, and vanilla extract.
4. Pour the mixture evenly over the sweet potatoes, gently stirring to coat all slices.
5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until sweet potatoes are fork-tender.
6. About 20 minutes before serving, sprinkle mini marshmallows evenly over the top.
7. Cover and continue cooking until marshmallows are soft and melted.
8. For a lightly toasted top, uncover during the final 10 minutes or briefly broil the crockpot insert if oven-safe.
9. Serve warm directly from the slow cooker.

Tips for Perfect Crockpot Sweet Potatoes

• Slice evenly to ensure uniform cooking.
• Don’t over-stir once cooking begins—this keeps the slices intact.
• Use fresh marshmallows for the best melt and texture.
• For a deeper caramel flavor, swap half the white sugar for dark brown sugar.

Delicious Variations

Nutty Crunch Version: Add ½ cup chopped pecans or walnuts before the marshmallows.
Dairy-Free Option: Replace butter with coconut oil and milk with almond milk.
Spiced Holiday Twist: Add a pinch of cloves or allspice for extra warmth.
Less Sweet Version: Reduce marshmallows to 2 cups and skip granulated sugar.

What to Serve with Sweet Potatoes with Marshmallows

This dish pairs beautifully with roasted turkey, baked ham, grilled chicken, or vegetarian holiday mains. It also complements savory sides like green bean casserole, stuffing, or cranberry sauce.

Fun Fact: A True American Classic

Sweet potatoes with marshmallows became popular in the United States in the early 1900s as part of a campaign to promote marshmallows as a household ingredient. Today, it remains a staple of American holiday tables, especially during Thanksgiving.

Make-Ahead & Storage Tips

You can prepare the sweet potato base up to 24 hours ahead and refrigerate it. Cook in the crockpot when ready, adding marshmallows just before serving. Leftovers keep well in the fridge for up to 4 days and reheat beautifully.

Crockpot Sweet Potatoes with Marshmallows

Tender slow-cooked sweet potatoes topped with gooey marshmallows for a classic, comforting side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 280

Ingredients

  

Sweet Potato Base

• 4 lbs sweet potatoes peeled and sliced
• 0.5 cup unsalted butter melted
• 0.5 cup brown sugar packed
• 0.25 cup granulated sugar
• 0.5 cup milk or cream
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp salt
• 1 tsp vanilla extract

Topping

• 3 cups mini marshmallows

Equipment

• Slow cooker
• Mixing bowl
• Measuring cups

Method

 

1. Grease the crockpot lightly and add sliced sweet potatoes.
2. Mix butter, sugars, milk, spices, salt, and vanilla in a bowl.
3. Pour mixture over sweet potatoes and gently stir.
4. Cook on LOW 4–5 hours or HIGH 2–3 hours until tender.
5. Add marshmallows on top during the last 20 minutes.
6. Cover until marshmallows melt, then serve warm.

Notes

For a toasted top, uncover during the final 10 minutes or broil briefly if insert is oven-safe.