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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
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.