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

The holiday season is a symphony of flavors, aromas, and cherished traditions, but it can also be a chaotic ballet in the kitchen. Oven space becomes a precious commodity, and the juggling act of getting multiple dishes to the table hot and perfectly cooked is a high-stakes endeavor. What if you could take one of the most beloved, quintessential holiday dishes—the sweet potato casserole—and free up that invaluable oven real estate? Enter this recipe for Crockpot Sweet Potatoes with Marshmallows. This isn’t just a recipe; it’s a strategic kitchen maneuver that delivers a deeply flavorful, impossibly creamy, and beautifully toasted sweet potato dish with minimal effort.

This slow cooker method does more than just save space. It coaxes the natural sweetness and depth from the potatoes through low, slow cooking, resulting in a side dish that is far superior to rushed, oven-baked versions. The gentle heat of the crockpot allows the spices to meld and the texture to become luxuriously smooth, creating a perfect canvas for the final, glorious layer of toasted marshmallows. It’s the classic comfort food you remember from childhood, but elevated with a modern, practical twist that every busy host will appreciate.

The Cultural Journey of a Holiday Staple

The pairing of sweet potatoes and marshmallows is a uniquely American tradition, one with a fascinating history that dates back to the early 20th century. In the 1910s, the Angelus Marshmallow Company hired the Janet McKenzie Company to create a recipe booklet that would convince American housewives to use marshmallows as an everyday ingredient. The marketers cleverly targeted the burgeoning interest in visually appealing, sweet-and-savory dishes. They landed on the idea of topping the humble, nutritious sweet potato—a vegetable often associated with Southern and African American cuisine—with the modern, fluffy, and sweet marshmallow.

The recipe was an instant sensation. It tapped into a desire for glamorous, company-worthy food that was still accessible. By the time the recipe was featured in a 1917 issue of Farm Journal, it was well on its way to becoming a national staple. Its inclusion in the iconic 1950s Libby’s Famous Pumpkin Pie can recipe flyer further cemented its place on the Thanksgiving table. Our crockpot version honors this history while embracing the convenience modern cooks crave, ensuring this century-old classic continues to delight families for generations to come.

Why This Crockpot Method is a Game-Changer

You might wonder why you should deviate from the baked casserole method you’ve known for years. The reasons are compelling:

• Oven Freedom: This is the most significant advantage. With the turkey, pies, and rolls demanding oven time, transferring the sweet potatoes to the countertop is a logistical win.
• Enhanced Flavor Development: Slow cooking is renowned for deepening flavors. The sweet potatoes have time to caramelize gently in their own sugars and the brown sugar mixture, creating a more complex and rich taste profile.
• Perfect, Even Heat: Unlike an oven, which can have hot spots, a crockpot provides consistent, enveloping heat. This ensures every bite is evenly cooked and creamy, with no dried-out edges.
• Make-Ahead Ease: You can prepare the sweet potato base completely a day in advance, store it in the crockpot insert in the fridge, and simply plug it in on the big day.
• Keeps it Hot: The crockpot isn’t just for cooking; it’s the perfect serving vessel. Your sweet potatoes will stay warm and gooey from the first serving to the last, unlike a casserole dish that cools quickly on the table.

Gathering Your Ingredients

The beauty of this recipe lies in its simplicity. You likely have most of these pantry staples on hand during the fall and winter months.

Ingredients

• 4 pounds sweet potatoes (about 4-5 large potatoes), peeled and cubed into 1-inch pieces
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed dark brown sugar (light brown sugar also works)
• 1/4 cup pure maple syrup
• 1/4 cup heavy cream or full-fat coconut milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 10-ounce bag mini marshmallows (or 4 cups)
• 1/2 cup chopped pecans, for garnish (optional)

Step-by-Step Instructions

Follow these simple steps for a flawless, crowd-pleasing dish.

1. Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into uniform 1-inch cubes. This ensures they cook evenly and within the allotted time. Place all the cubed potatoes into your 6-quart or larger slow cooker.
2. Create the Sauce: In a medium-sized mixing bowl, whisk together the melted butter, dark brown sugar, maple syrup, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is smooth and well-combined.
3. Combine in the Crockpot: Pour the sauce mixture over the sweet potatoes in the slow cooker. Use a large spoon or spatula to gently toss everything together, ensuring every cube of sweet potato is coated in the rich, spiced sauce.
4. Slow Cook to Perfection: Cover the crockpot and cook on HIGH for 3-4 hours or on LOW for 5-6 hours. The sweet potatoes are done when they are extremely tender and can be easily pierced with a fork. Avoid opening the lid frequently, as this will release heat and extend the cooking time.
5. Mash and Cream (Optional): For an ultra-smooth and creamy texture, you can use a potato masher or an immersion blender to lightly mash the potatoes right in the crockpot. If you prefer a chunkier casserole, you can skip this step—the potatoes will be soft and delightful as is.
6. The Grand Finale – Adding the Marshmallows: About 30 minutes before you are ready to serve, uncover the crockpot. If you have a slow cooker with a removable stoneware insert, and your oven is free, you can proceed with broiling for the best results. Otherwise, the crockpot itself will work beautifully. Sprinkle the entire bag of mini marshmallows evenly over the top of the hot sweet potato mixture. For the broiler method, place the oven-safe insert under the broiler for 1-2 minutes, watching constantly, until the marshmallows are golden brown. For the crockpot method, simply re-cover the pot and cook on HIGH for 20-30 minutes, until the marshmallows are soft, puffed, and starting to toast on top.
7. Serve and Garnish: Once the marshmallows are beautifully toasted, garnish with the chopped pecans if using. Serve directly from the slow cooker, ensuring each scoop gets plenty of the creamy potatoes and gooey, toasted marshmallow topping.

Pro Tips for the Perfect Dish

• Potato Uniformity is Key: Taking the time to cut your potatoes into similarly sized pieces is the single most important step for even cooking. No one wants a mix of mushy and undercooked potatoes.
• Avoid Overmixing After Cooking: If you choose to mash the potatoes, do so gently. Overmixing can release more starch and make the mixture gluey instead of fluffy.
• The Broiler is Your Friend for Toasting: While the crockpot will melt and puff the marshmallows, a quick trip under the broiler (if possible) creates that classic, campfire-style toasted flavor and appearance that is simply irresistible.
• Make it Ahead: You can complete steps 1-4, cook on low for 2 hours just to heat through, then turn off the crockpot and refrigerate the entire insert overnight. The next day, let it come to room temperature for an hour before resuming cooking. You may need to add 30-60 minutes to the cooking time.
• Don’t Skip the Eggs: The eggs are crucial for giving the sweet potato base structure, preventing it from being too soupy and helping it slice neatly.

Delicious Variations to Try

This recipe is a wonderful template that you can customize to your heart’s content.

• Sweet and Salty: Sprinkle a teaspoon of flaky sea salt over the marshmallows just before serving. The contrast is sublime.
• Nutty Delight: Swap the pecans for walnuts or toasted almonds. You can also mix 1/2 cup of chopped nuts right into the sweet potato base before cooking for extra texture.
• Bourbon-Kissed: For a sophisticated adult twist, add 2-3 tablespoons of bourbon to the sauce mixture. The alcohol will cook off, leaving behind a wonderful, warm depth of flavor.
• Streusel Topping: Before the marshmallows, add a layer of buttery streusel. Combine 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup cold cubed butter, and 1/2 cup chopped pecans. Sprinkle over the potatoes for the last 30 minutes of cooking, then add marshmallows for the final 10-15 minutes.
• Dairy-Free/Vegan: Use vegan butter, replace the heavy cream with full-fat coconut milk, and use a flax egg. Dandies brand makes excellent vegan marshmallows that toast beautifully.

This Crockpot Sweet Potatoes with Marshmallows recipe is more than just a side dish; it’s a promise of a smoother, more enjoyable holiday meal. It delivers all the nostalgic flavor and comforting warmth you crave, with the modern convenience your busy life demands. It’s the taste of tradition, simplified.

Crockpot Sweet Potatoes with Marshmallows

A hands-off, incredibly creamy sweet potato casserole with a perfectly toasted marshmallow topping, all made easy in your slow cooker.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dessert, Side Dish

Cuisine: American, Holiday

Calories: 420

Ingredients

  

Sweet Potato Base

• 4 pounds sweet potatoes peeled and cubed into 1-inch pieces
• 0.5 cup unsalted butter melted
• 0.5 cup dark brown sugar packed
• 0.25 cup pure maple syrup
• 0.25 cup heavy cream or full-fat coconut milk
• 2 eggs lightly beaten
• 1 tsp vanilla extract
• 1.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground ginger
• 0.5 tsp salt

Topping

• 10 ounce mini marshmallows 1 standard bag
• 0.5 cup chopped pecans optional, for garnish

Equipment

• 6-Quart or Larger Slow Cooker
• Mixing bowls
• Potato Peeler
• Measuring cups and spoons

Method

 

1. Place the peeled and cubed sweet potatoes into the bowl of a 6-quart or larger slow cooker.
2. In a separate mixing bowl, whisk together the melted butter, brown sugar, maple syrup, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the sauce mixture over the sweet potatoes in the slow cooker. Toss gently with a spatula until all potato pieces are evenly coated.
4. Cover and cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until the sweet potatoes are very tender and easily pierced with a fork.
5. For a smoother texture, use a potato masher or immersion blender to lightly mash the potatoes to your desired consistency. For a chunkier casserole, skip this step.
6. Uncover the slow cooker. Sprinkle the entire bag of mini marshmallows evenly over the top of the hot sweet potatoes.
7. Re-cover the slow cooker and cook on HIGH for an additional 20-30 minutes, until the marshmallows are puffed, soft, and starting to toast. Alternatively, for better browning, place an oven-safe crockpot insert under a broiler for 1-2 minutes, watching closely.
8. Garnish with chopped pecans if desired. Serve warm directly from the slow cooker.

Notes

For a make-ahead option, complete steps 1-4 and refrigerate the cooked base overnight. Add 30-60 minutes to the final cooking time. Do not overmix after cooking to avoid a gluey texture.