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Crockpot sweet potatoes with marshmallows is a crowd-pleasing nostalgic side dish that comes together with little effort and frees up your oven during busy holiday cooking. Tender sweet potatoes are cooked low and slow with cozy spices and maple syrup, then topped with gooey marshmallows for a dish everyone looks forward to every year.
I first made this crockpot version for a packed Friendsgiving when my oven was already filled to the brim. It has quickly become my most requested holiday side and always disappears fast.
Ingredients
- Sweet potatoes: choose ones with smooth firm skin and vibrant orange flesh for deep flavor make sure to dice evenly for consistent texture
- Brown sugar: brings out the natural sweetness and caramelizes as it cooks I like dark brown sugar for extra molasses flavor
- Maple syrup: opt for pure maple syrup over pancake syrup for an authentic rich maple taste
- Pumpkin pie spice: buy pre-mixed or make your own with cinnamon nutmeg ginger and cloves
- Butter: use real butter for a silky sauce cut into small pieces to melt evenly
- Cinnamon: amps up the warmth and pairs perfectly with the sweet potatoes
- Salt: just a pinch balances the sweetness and enhances the flavors
- Mini marshmallows: they melt into the creamiest gooey topping look for fresh fluffy marshmallows for the best texture
Step-by-Step Instructions
- Prep the Slow Cooker:
- Spray the inside of your crockpot with nonstick spray to prevent sticking and make cleanup easy
- Mix and Add Ingredients:
- Combine the peeled diced sweet potatoes in the crockpot sprinkle with brown sugar dot with butter and sprinkle on pumpkin pie spice cinnamon and salt drizzle in the maple syrup and gently toss so everything is evenly coated
- Slow Cook Until Tender:
- Cover and cook on low for about four hours check the potatoes with a fork to be sure they are soft and fully cooked through
- Add the Marshmallow Topping:
- When the potatoes are tender sprinkle the top generously with mini marshmallows cover again and let sit for five to ten minutes until the marshmallows are melted and gooey
- Serve and Enjoy:
- Spoon into serving bowls making sure to get plenty of marshmallow in each scoop and serve hot
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My favorite part has always been sneaking a hot spoonful right as the marshmallows become perfectly melty. This side dish brings back such warm memories of kitchen chaos and laughter during family holidays.
Storage Tips
Store any leftovers tightly sealed in the refrigerator for up to four days When ready to eat reheat in the microwave in short intervals or in a covered baking dish in the oven until hot If you want the marshmallows to crisp up a second time place under the broiler for a minute or two
Ingredient Substitutions
If you run out of brown sugar mix white sugar with a spoonful of molasses For a nutty twist sprinkle in toasted chopped pecans or walnuts before adding the marshmallows If you prefer less sweetness use half the marshmallows or cut back the sugar and syrup
Serving Suggestions
Pair this dish with traditional roast turkey baked ham or even as part of a weeknight comfort meal alongside roast chicken It also works beautifully with simple green sides like steamed beans or a crisp apple salad
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Cultural and Holiday Context
Sweet potatoes with marshmallows have become an iconic part of American Thanksgiving traditions though the combination originally baffled me as a kid The marshmallow topping was actually popularized in the early twentieth century helping make this side dish a staple on millions of holiday tables
Frequently Asked Questions
- → How do you keep sweet potatoes from becoming mushy?
Dice sweet potatoes uniformly and cook on low heat to ensure even texture. Avoid overcooking for a firmer bite.
- → Can I use regular marshmallows instead of mini marshmallows?
Yes, regular marshmallows work; simply chop them for even melting and add as directed near the end of cooking.
- → Is it possible to prep the sweet potatoes ahead of time?
You can peel and chop sweet potatoes a day in advance. Store in an airtight container in the fridge until ready to cook.
- → What can I use if I don't have pumpkin pie spice?
Substitute with a combination of cinnamon, nutmeg, and a hint of ginger for the signature warm, spiced flavor.
- → How do I toast the marshmallows?
After cooking, transfer sweet potatoes to a baking dish, top with marshmallows, and brown them in a 400°F oven for 5–10 minutes.
- → Can nuts be added to this dish?
Chopped pecans or walnuts can be mixed in before cooking for extra crunch and flavor, or sprinkled on top before serving.