Let’s Talk About Crockpot Sweet Potatoes With Marshmallows
Okay, picture this: it’s Thanksgiving morning, the parade is on (probably not for everyone, but hey), and my kitchen is already bustling with energy and a slightly alarming amount of grocery bags. Now, I could just toss sweet potatoes in the oven like a Proper Adult, but honestly? I’ve got zero oven space left. So this cozy Crockpot Sweet Potatoes With Marshmallows deal swoops in and saves the day every. single. year. Plus, that sweet, floaty smell that fills the house? Pure nostalgia for me—it always takes me back to the first Thanksgiving I managed not to burn anything important. Well, mostly.
Once upon a time, I tried to make these in the oven while also juggling a turkey, stuffing, and about three pies—it was chaos. The marshmallows turned into a sticky, charred… sculpture, let’s call it. Crockpot’s never done me dirty like that.
Why I Think You’ll Love This (Here’s Why I Do)
I make this whenever I need that side dish that people actually ask for seconds of. My family goes absolutely bananas for the gooey, caramelly potatoes—plus, let’s be real, there’s marshmallows on top which is basically dessert hiding as a vegetable side. Also, it’s one of those “throw it in and forget it” things, which is handy when you’re trying not to light something on fire. I used to struggle with the whole timing thing, but this just sits and does its thing all mellow-like. (No more oven Tetris!)
Here’s What You’ll Need (And a Few Swaps I’ve Tried)
- 6ish medium sweet potatoes, peeled and chopped (sometimes I leave the skin on because, to be honest, I get lazy…and it’s actually fine!)
- 1/2 cup brown sugar (light or dark, your kitchen—no stress; my gran always insisted on the really dark stuff, but I don’t notice much difference)
- 1/4 cup unsalted butter, melted (or just chunk it in and let the crock do the melting—who’s watching?)
- 1/2 tsp cinnamon (I once substituted pumpkin pie spice in a pinch—no one complained!)
- 1/2 tsp salt (I usually just grab a pinch; it brings out the sweet, I swear)
- 1 tsp vanilla extract (if I don’t have it, I skip and honestly… not a huge deal)
- 1/2 cup water or orange juice (little secret: OJ gives a subtle tang I really like, but plain water works perfectly if you’re out)
- 2-3 cups mini marshmallows (or big ones, torn up; this is not a fussy dish)
How I Make These (It’s Pretty Chill)
- First off, peel and chop your sweet potatoes. You want chunky bites, but nothing so massive they’ll take ages (about an inch-ish). If you leave the skin on—just scrub ’em well and dice away. This is where I usually snack on a couple raw pieces. Don’t judge—it’s a compulsion.
- Throw the potatoes into your crockpot. Just pile them in there. No ceremony necessary.
- In a bowl (or honestly, a mug—who has a million clean bowls during holidays?), mix the brown sugar, melted butter, cinnamon, salt, vanilla (if using), and the water or OJ. Sometimes I skip the mixing and just dump it all over the potatoes and stir. Guess what? Still turns out great.
- Give everything in the crockpot a good toss so the sweet potatoes are pretty coated. It might look a bit odd or soupy here—that’s normal. Trust the process.
- Pop the lid on and set your crockpot to HIGH for 3-4 hours, or LOW for maybe 6. The key is the potatoes should be fork-tender. Sometimes I give it a stir halfway, but sometimes I forget and nothing explodes.
- Once the sweet potatoes are all soft and pretty, scatter the mini marshmallows on top. Put the lid back (leave a little gap if you can) and let it go for another 10-15 minutes, just until the marshmallows are melty and a bit puffy. (Here’s where I have to shoo off small hands desperate to scoop out the marshmallow bits.)
- Serve straight from the crock or transfer to something fancier if you’re feeling the spirit.
A Few Notes I’ve Learned the Hard Way
- Don’t be tempted to pile the marshmallows in earlier—if you do, they just disappear! It’s weird; one year I forgot and ended up with a ghostly sweet potato soup.
- If your crockpot runs hot, check in at the 3-hour mark—sometimes potatoes go mushy faster than you expect.
- Actually, I find it works better if you don’t stir after adding the marshmallows. They kind of form a nice, toasty lid (I never minded a few extra-crispy bits on the edge though).
Some Variations I’ve Messed Around With
- Once, I swapped in pecans under the marshmallows—excellent crunch, unless someone’s a nut-avoider.
- Maple syrup instead of some of the brown sugar—less classic, more fall-in-a-bottle vibes. I liked it, but my cousin said it was “too much breakfast;” your mileage may vary.
- Tried marshmallow fluff once. Won’t do that again—turned oddly runny and sort of stringy. Stick to the real deal, trust me here.
- For a boozy kick, a splash of bourbon in the mix. But then my mom gave me the stink eye, so maybe save that for adults-only dinners.
Got the Right Equipment? Don’t Sweat It
You need a slow cooker obviously—but if not, I’ve sort of faked it with a heavy Dutch oven in the oven at lowest temp. It’s not exactly the same, but pretty close. Also, a potato peeler and a big-ish spoon. Oh, and a bowl—but, as I mentioned, I’ve used mugs. Whatever works.
Storing Leftovers (If You Have Any!)
Just plop whatever’s left in a container with a lid and keep it in the fridge for up to about 3 days. Sometimes I think they taste even better the next day once all the sugary stuff soaks in, but, honestly, in my house they usually disappear in about five minutes flat. Reheat in the microwave—tastes basically like a mini-holiday.
How I Like to Serve This
On Thanksgiving, straight up alongside the stuffing and turkey. But for those non-holiday meals, I’ve been known to let people have a scoop as dessert (don’t tell the Healthy Eating Police). My youngest likes it cold for breakfast, which is… well, unusual, but I say roll with it.
The Little Pro Tips I’ve Had To Learn
- I once tried rushing the marshmallow step, but they just melted into goo. Let them go slow so they puff but don’t vanish.
- If you use really huge sweet potatoes, give them a few extra minutes. One year I had a batch that needed more time and thought I’d done something wrong—nope, just big potatoes.
Real FAQs I’ve Gotten (And Honest Answers!)
- Can I use canned sweet potatoes? Sort of, but they get pretty mushy. If you’re truly pressed for time, you can try, but skip the water and maybe cut down the cook time.
- Does it have to be mini marshmallows? Nope! Tear up the big ones, or honestly, I’ve left them off for people who hate marshmallows (they exist, apparently).
- How do I stop the marshmallows from burning? If your crockpot runs hot, keep an eye out. Or leave the lid ajar—but don’t walk away too long. I’ve definitely gone to answer a text and come back to, err, extra-toasty topping.
- Can I make this ahead? Yes, you can do the potato part the day before and just reheat with marshmallows on top before serving. Makes life easier—especially when you’re already juggling a million things.
Oh, and a quick digression: sweet potatoes are one of those foods I always thought I hated as a kid—turns out, I just hated mushy, plain ones. Add a little sugar and butter, though, and suddenly I’m converted. Life’s funny that way!
Ingredients
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup water
- 2 cups mini marshmallows
Instructions
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1Lightly grease the inside of a crockpot with nonstick cooking spray.
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2Add the peeled and cubed sweet potatoes to the crockpot.
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3In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and salt. Pour this mixture over the sweet potatoes.
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4Add water and gently toss the sweet potatoes to coat evenly.
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5Cover and cook on low for 4 hours, or until the sweet potatoes are tender.
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6Sprinkle marshmallows over the top, cover, and cook for an additional 10-15 minutes or until marshmallows are melted and gooey. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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