These marshmallow crock pot sweet potatoes are the easiest way to get that classic holiday side dish without tying up your oven. You toss everything in the slow cooker, walk away, and come back to sweet potatoes that are tender, saucy, and perfectly spiced.
The best part? You add the marshmallows at the end, so they melt into a gooey blanket instead of disappearing. It’s cozy, comforting, and honestly better than the stressful casserole method.
If you’re juggling a big dinner, these crock pot sweet potatoes are a weeknight hero, too—set it in the morning and dinner basically cooks itself.
Why You’ll Love This Marshmallow Crock Pot Sweet Potatoes
- Set-it-and-forget-it comfort: Your slow cooker does the work while you do literally anything else.
- Frees up oven space: Perfect for Thanksgiving and holiday meals when the oven is packed.
- Family-friendly: Sweet, buttery, and topped with gooey marshmallows—kids go back for seconds.
- Simple pantry staples: Brown sugar, maple syrup, butter, and warm spices.
- Naturally gluten-free: A no-stress side for guests with restrictions.
Ingredients for Marshmallow Crock Pot Sweet Potatoes
- Sweet potatoes (peeled and diced): Orange-fleshed sweet potatoes get creamy and sweet as they cook. Frozen cubes can work—check early.
- Dark brown sugar: Adds caramel flavor. Light brown sugar works, just a touch less “molasses-y.”
- Real maple syrup: Gives a cozy, deep sweetness. Honey can work, but it tastes different.
- Unsalted butter: Makes the sauce rich and silky. Vegan butter or coconut oil works for dairy-free.
- Pumpkin pie spice: The quick shortcut for fall flavor. No blend? Use cinnamon + a pinch of nutmeg.
- Salt: Tiny amount, big payoff—it keeps the sweetness balanced.
- Miniature marshmallows: Melt fast and cover evenly. Large marshmallows can be chopped.
How to Make Marshmallow Crock Pot Sweet Potatoes
- 1. Spray a 6–8 quart slow cooker with nonstick spray so cleanup is easy. Add peeled, diced sweet potatoes (aim for 1/2-inch cubes so they cook evenly).
- 2. Add the brown sugar, maple syrup, butter pieces, pumpkin pie spice, and salt. Stir well until every cube looks coated and glossy.
- 3. Cover and cook on HIGH for about 4 hours, until the sweet potatoes are fork-tender. If it looks a little dry halfway through, give it a stir—once is enough.
- 4. Top with miniature marshmallows during the last 3–5 minutes. Cover again until the marshmallows melt, then serve right away.
Reader Review: “This saved my Thanksgiving. No oven stress, and the marshmallow topping was perfect!”
Tips for Perfect Marshmallow Crock Pot Sweet Potatoes
- Cut evenly: 1/2-inch cubes cook at the same speed, so you don’t get mush + chunks in the same pot.
- Stir once midway: It helps the top pieces catch up and keeps the sauce even.
- Don’t lift the lid a lot: Every peek drops heat and adds time.
- Add marshmallows at the end: Early marshmallows melt away into the potatoes.
- Sauce control: If you want less sauce, spoon off a little before adding marshmallows. If you want more, keep it and drizzle when serving.
Variations & Substitutions
- Pecan crunch: Sprinkle chopped toasted pecans over the marshmallows right before serving.
- Cinnamon-only: No spice blend? Use 1 tablespoon cinnamon and a small pinch of nutmeg.
- Less sweet: Reduce brown sugar to 1/2 cup and keep everything else the same.
- Dairy-free: Use vegan butter or coconut oil.
- “Lazy” version: Use frozen sweet potato cubes (check for tenderness sooner).
- Extra cozy: Add 1 teaspoon vanilla extract after cooking, right before marshmallows.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months (freeze without marshmallows if you can, then add fresh ones when reheating).
- Reheat: Microwave portions for 1–2 minutes, or warm in a 350°F oven until hot. Add fresh marshmallows on top for the last few minutes to get that “just made” finish.
Serving Suggestions
- Classic holiday plate: Turkey, ham, stuffing, and green beans.
- Weeknight comfort: Pair with roasted chicken pieces or pork chops.
- Balance the sweetness: Serve with a crisp salad or roasted Brussels sprouts.
If you try these marshmallow crock pot sweet potatoes, leave a rating and comment. And tell me—do you like the topping extra melty or just barely softened?
Marshmallow Crock Pot Sweet Potatoes (Easy, Cozy, Set-and-Forget)
- Total Time: 4 hours 20 minutes
- Yield: about 4 servings (as a generous side)
- Diet: Gluten Free
Description
These marshmallow crock pot sweet potatoes are tender, buttery, and sweet with maple and warm spices—finished with gooey melted marshmallows. The easiest holiday side dish that frees up your oven.
Ingredients
– Nonstick spray (for the slow cooker)
– 4 large sweet potatoes (about 2 lb), peeled and diced into 1/2-inch cubes
– 3/4 cup dark brown sugar, firmly packed
– 1/4 cup real maple syrup
– 1/2 cup unsalted butter, cut into pieces
– 1 tablespoon pumpkin pie spice blend (or 1 tablespoon cinnamon + a pinch of nutmeg)
– 1 teaspoon salt
– 2 cups miniature marshmallows
Instructions
1. Spray a 6–8 quart slow cooker with nonstick spray. Add the diced sweet potatoes.
2. Add brown sugar, maple syrup, butter, pumpkin pie spice, and salt. Stir until evenly coated.
3. Cover and cook on HIGH for about 4 hours, until fork-tender (stir once halfway through if possible).
4. Sprinkle marshmallows over the top during the last 3–5 minutes. Cover until melted, then serve.
Notes
– Cut potatoes into even 1/2-inch cubes for the best texture.
– Add marshmallows at the end so they don’t dissolve.
– Optional topping: chopped toasted pecans.
– Tools: slow cooker, cutting board + knife, large spoon/spatula.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American