Description
This Crockpot Sweet Potatoes with Marshmallows recipe is an easy, hands-off way to make a cozy, sweet side dish that’s perfect for the holidays or any family gathering. Sweet potatoes cook slowly with warm spices, brown sugar, and maple syrup, creating a tender, caramelized base that’s full of flavor. Just before serving, a layer of mini marshmallows is melted on top, adding a gooey, sweet finish that pairs perfectly with the creamy, spiced potatoes. With minimal prep and the ease of a slow cooker, this dish lets you spend more time with loved ones while it cooks!
Ingredients
- 4 large sweet potatoes (about 2 lbs), peeled and diced into ½-inch cubes
- ¾ cup packed brown sugar
- ¼ cup maple syrup
- ½ cup butter, sliced into pieces
- 1 tbsp pumpkin pie spice (or use cinnamon plus a pinch of nutmeg)
- 1 tsp salt
- 2 cups mini marshmallows
Instructions
1️⃣ Prepare the slow cooker: Spray an 8-quart slow cooker with non-stick spray to prevent sticking.
2️⃣ Combine ingredients: Place the diced sweet potatoes in the slow cooker. Add the brown sugar, maple syrup, butter, pumpkin pie spice, and salt. Stir well to evenly coat the sweet potatoes with the seasonings and sugar mixture.
3️⃣ Cook: Cover the slow cooker with the lid and set it to high. Cook for about 4 hours, or until the sweet potatoes are fork-tender. You may find extra sauce at the bottom once cooked; you can drain it if desired, or keep it for added flavor when serving.
4️⃣ Add marshmallows: Five minutes before serving, remove the lid and sprinkle the mini marshmallows on top of the sweet potatoes. Replace the lid and let the marshmallows melt for 3-5 minutes.
5️⃣ Serve: Once the marshmallows are soft and slightly melted, serve immediately for a warm, sweet holiday side dish!
Notes
- Flavor Variations: For an extra layer of flavor, try adding a sprinkle of chopped pecans on top with the marshmallows.
- Texture Tip: If you prefer a thicker sauce, you can transfer the sauce from the slow cooker to a small saucepan and reduce it on the stovetop for a few minutes before drizzling it over the sweet potatoes.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: 6