Easy Crockpot Sweet Potatoes with Marshmallows — Easy Sweet Potato Casserole for Holidays
I’ve always loved the cozy comfort of a warm casserole on a chilly evening, and Easy Crockpot Sweet Potatoes with Marshmallows is one of my go-to sides for holidays and weeknight dinners alike. Growing up, my family served a sweet potato dish that smelled like cinnamon and brown sugar—and that sticky, toasty marshmallow top always drew the biggest smiles at the table. Over the years I learned to simplify the process using the crockpot so the flavors meld while I tend to other dishes. This slow-cooked version keeps the sweet potatoes tender and the flavors deep, while the marshmallow topping adds that nostalgic, golden finish we all remember.
Sweet potato casseroles topped with marshmallows are a classic in American holiday cooking, particularly at Thanksgiving. The combination of sweet, earthy potatoes and fluffy marshmallows became popular in the 20th century as marshmallows became widely available and families began to experiment with sweet toppings for root vegetables. This crockpot twist makes the dish accessible any night of the year.
Who is this recipe for?
- Busy home cooks, holiday hosts, beginners who want an easy side dish, and anyone who loves comforting, slightly sweet holiday flavors.
Core ingredients overview:
- This dish combines sweet potatoes, butter, brown sugar, warming spices (like cinnamon and nutmeg), a little vanilla and milk for creaminess, and mini marshmallows for a classic, gooey topping.
Tools & Ingredients
Tools (you’ll need)
- Crockpot / Slow cooker
- Vegetable peeler
- Sharp knife
- Cutting board
- Large mixing bowl
- Potato masher or fork
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Optional: oven-safe dish (if broiling the marshmallow top)
Ingredients (for about 6 servings) — with a short benefit for each
- 3 pounds sweet potatoes (about 4 medium) – naturally sweet, high in vitamin A and fiber.
- 1/4 cup unsalted butter (half a stick) – adds richness and a smooth mouthfeel.
- 1/2 cup packed brown sugar – deep, molasses-like sweetness that caramelizes nicely.
- 2 tablespoons pure maple syrup (optional) – brings a warm, layered sweetness and complexity.
- 1/2 teaspoon ground cinnamon – provides comforting, aromatic warmth.
- 1/4 teaspoon ground nutmeg – adds a subtle, cozy spice note.
- 1/4 teaspoon salt – balances and enhances overall flavors.
- 1 teaspoon vanilla extract – brightens sweetness and rounds flavors.
- 2–3 tablespoons milk or cream (adjust as needed) – makes the mash creamy and smooth.
- 2 cups mini marshmallows – create the classic gooey, toasty topping everyone loves.
- 1/2 cup chopped pecans (optional) – adds crunch and a nutty contrast to the softness.
Instructions
- Wash, peel, and cut the sweet potatoes into roughly 1–1.5 inch cubes for even cooking.
- Place the cubed sweet potatoes in the crockpot and add 1/4 cup water (this helps create steam to soften them). Cover with the lid.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the sweet potatoes are very tender and easily pierced with a fork.
- Carefully drain any excess water from the crockpot if present. Transfer the cooked sweet potatoes to a large mixing bowl (or mash directly in the crockpot if you prefer).
- Add the butter, brown sugar, maple syrup (if using), cinnamon, nutmeg, salt, and vanilla to the potatoes. Mash until smooth or leave slightly chunky if you like texture. Add milk or cream 1 tablespoon at a time until you reach desired creaminess.
- Return the mashed sweet potatoes to the crockpot and smooth the top with a spatula. Sprinkle the mini marshmallows evenly over the surface. If using pecans, sprinkle them around the edge or mix a few in before topping with marshmallows.
- Cover and cook on LOW for 15–20 minutes, or until the marshmallows are puffed and starting to melt.
- If you prefer a browned, toasted top, transfer the mash to an oven-safe dish and broil for 1–2 minutes, watching carefully until the marshmallows are golden—do this step with caution to avoid burning.
- Serve warm with a serving spoon and enjoy the creamy, sweet flavors.
FAQ
Q: Can I freeze this recipe?
A: Yes. Freeze the mashed sweet potatoes (without marshmallows) in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in a saucepan or in the crockpot, then add fresh marshmallows before serving.
Q: What can I use instead of marshmallows?
A: For a less-sweet topping, use a pecan-brown sugar crumble (mix chopped pecans, brown sugar, melted butter, and a little flour) and sprinkle over the mash. Toast in the oven for a crunchy finish.
Q: Can I use canned sweet potatoes or yams?
A: You can, but reduce added sugar since canned yams are often sweetened. Drain well, mash with butter and spices, then top with marshmallows and warm through.
Q: How long can I keep leftovers?
A: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in the microwave or on the stovetop and add fresh marshmallows if desired.
Tips & Tricks
- Cook time varies by crockpot: check tenderness early if your slow cooker runs hot. You want very tender sweet potatoes for a silky mash.
- Prevent soggy mash: drain any excess cooking liquid before mashing. Add milk or cream sparingly until you get the right consistency.
- Toasting marshmallows: the crockpot will melt marshmallows but won’t brown them. If you love a toasted top, use the quick broil method described in step 8 and watch closely.
- Make it nut-free: omit pecans and add a sprinkle of cinnamon or a few toasted oats for texture instead.
Conclusion
Serve this warm, comforting casserole at your next family meal or holiday gathering—it’s a simple way to add nostalgia to your table. For more crockpot sweet potato ideas and variations, check out these helpful recipes: Crockpot Sweet Potatoes with Marshmallows | The Novice Chef, Crock Pot Sweet Potato Casserole Recipe with Marshmallows, and Slow Cooker Sweet Potato Casserole – Damn Delicious.
Enjoy this cozy side and feel free to share a photo of your finished dish—there’s nothing better than good food bringing people together.