Crockpot Sweet Potatoes Marshmallows (Printer-Friendly)
Sweet potatoes slow cooked with spices, maple, and soft marshmallows, perfect for holidays and family gatherings.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1.4 kg sweet potatoes, peeled and diced into 2 cm cubes
02 -
60 g unsalted butter, cut into small pieces
03 -
75 g light brown sugar
04 -
60 ml pure maple syrup
05 -
1.5 teaspoons pumpkin pie spice
06 -
0.5 teaspoon ground cinnamon
07 -
0.5 teaspoon fine sea salt
→ Topping
08 -
150 g mini marshmallows
# Steps to Prepare:
01 -
Lightly coat the inside of the slow cooker with non-stick cooking spray to prevent sticking.
02 -
Place the diced sweet potatoes into the slow cooker. Add butter, brown sugar, maple syrup, pumpkin pie spice, cinnamon, and salt. Stir thoroughly to ensure the sweet potatoes are evenly coated with seasonings and sweeteners.
03 -
Cover and cook on LOW for 4 hours, stirring once halfway through, until the sweet potatoes are fork-tender.
04 -
Five minutes before serving, evenly distribute mini marshmallows over the hot sweet potatoes. Re-cover and allow marshmallows to melt for approximately 5 minutes.
05 -
Serve directly from the slow cooker once the marshmallows are fully melted, ensuring each portion includes both sweet potatoes and the gooey topping.
# Extra Cooking Tips:
01 -
For a toasted marshmallow finish, transfer cooked sweet potatoes to an oven-safe dish, top with marshmallows, and broil at 200°C for 5-8 minutes until golden brown.
02 -
Chopped toasted pecans or walnuts may be added for extra crunch and nutty flavor.
03 -
Sweet potatoes can be peeled and diced up to 24 hours in advance and refrigerated in an airtight container.
04 -
This dish is an excellent choice for potlucks and travels well; add marshmallows at your destination for best texture.