Here’s a dish that’s as easy as it is delicious. Crock-Pot Sweet Potatoes with Marshmallows is the ultimate hands-off side dish that brings the cozy flavors of Thanksgiving to your table with minimal effort. Honey, if you’ve ever struggled with oven space or timing, this slow-cooked version is about to become your new best friend.

Why This Recipe Works

Set it and forget it: The slow cooker does all the work, freeing you up to focus on other dishes (or a well-deserved nap).
Perfect texture: Gentle cooking ensures the sweet potatoes stay tender but not mushy, while the marshmallows melt into gooey perfection.
Balanced sweetness: A touch of brown sugar and butter enhances the natural sweetness without overwhelming the dish.
Crowd-pleaser: This recipe is a hit at potlucks, holidays, and weeknight dinners alike—because who doesn’t love marshmallows?
No oven required: A lifesaver when your oven is already packed with turkey, casseroles, or pies.

Ingredients

4 large sweet potatoes (about 3 lbs), peeled and cut into 1-inch cubes
1/2 cup packed light brown sugar
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 cups mini marshmallows (plus extra for topping)

Equipment Needed

6-quart or larger slow cooker (Crock-Pot)
Mixing bowl
Vegetable peeler
Sharp knife
Measuring cups and spoons

Instructions

Step 1: Prep the Sweet Potatoes

Peel the sweet potatoes and chop them into 1-inch cubes. Uniform size is key here—it ensures even cooking so you don’t end up with half-mushy, half-crunchy spuds. Toss the cubes into your slow cooker. Pro tip: If you’re short on time, some grocery stores sell pre-cut sweet potatoes in the produce section. Just double-check the size and adjust cooking time if they’re much smaller or larger.

Step 2: Mix the Sweet Goodness

In a mixing bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and salt. Stir until it forms a smooth, fragrant syrup. Pour this mixture over the sweet potatoes and toss gently to coat every cube. Don’t skip the nutmeg—it adds a warm, subtle depth that makes the dish taste like a hug.

Step 3: Slow Cook to Perfection

Cover the Crock-Pot and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The sweet potatoes should be fork-tender but not falling apart. Resist the urge to stir too often—this can break them down. About 30 minutes before serving, sprinkle the marshmallows evenly over the top, re-cover, and let them melt into a sticky, sweet blanket.

Step 4: Broil for a Golden Finish (Optional)

If you want that picture-perfect toasted marshmallow look, transfer the sweet potatoes to an oven-safe dish and broil on HIGH for 2–3 minutes until the tops are golden brown. Watch closely—marshmallows go from golden to charcoal in seconds.

Step 5: Serve and Enjoy

Scoop the sweet potatoes into a serving dish, ensuring each portion gets plenty of marshmallow goodness. This pairs beautifully with roasted turkey, ham, or even as a standalone dessert. Leftovers? Ha, good one.

Tips and Tricks

Prevent stickiness: Lightly grease your slow cooker with butter or non-stick spray to make cleanup easier. Marshmallow residue can be stubborn!
Fresh vs. pre-cut: Fresh sweet potatoes yield better texture, but if using pre-cut, reduce cooking time by 30–45 minutes to avoid mush.
Spice swaps: No nutmeg? Try a pinch of cloves or allspice for a similar warmth.
Marshmallow timing: Adding them too early can cause them to dissolve into a syrupy mess. Stick to the last 30 minutes.
Make it crunchy: For added texture, sprinkle chopped pecans or walnuts over the marshmallows before broiling.
Double batch: This recipe scales well for crowds—just use a larger slow cooker and increase cook time by 1 hour on LOW.

Recipe Variations

Maple-Bourbon Twist: Swap brown sugar for 1/3 cup maple syrup and add a tablespoon of bourbon for a grown-up kick.
Pineapple Party: Mix in a cup of crushed pineapple (drained) for a tropical flair. The acidity balances the sweetness.
Savory-Sweet: Reduce sugar to 1/4 cup and add a dash of smoked paprika for a more complex profile.
Vegan Version: Use coconut oil instead of butter and vegan marshmallows.
Apple Cider Upgrade: Replace 1/4 cup of the butter with reduced apple cider for a fall-inspired twist.

Frequently Asked Questions

Can I use regular marshmallows instead of mini?
Absolutely! Tear standard marshmallows into smaller pieces or layer them whole for extra gooeyness. Just note they’ll take slightly longer to melt. If broiling, position them close together to avoid gaps in coverage.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave (covered) or oven at 350°F until warmed through. The marshmallows won’t be as pretty, but they’ll still taste great.

Can I make this ahead of time?
Yes—prepare the sweet potato mixture (without marshmallows) up to a day in advance. Refrigerate overnight, then reheat in the slow cooker on LOW for 1 hour before adding marshmallows.

Why are my sweet potatoes watery?
This happens if they’re overcooked or if the variety is extra starchy. Next time, reduce cooking time by 30 minutes or try draining excess liquid before adding marshmallows.

Summary

Crock-Pot Sweet Potatoes with Marshmallows is the ultimate fuss-free side dish—creamy, sweet, and topped with melty marshmallow bliss. Perfect for holidays or anytime you crave comfort food without the work.