Description
This Crockpot Sweet Potatoes with Marshmallows recipe is a classic holiday favorite that combines the natural sweetness of tender sweet potatoes with rich brown sugar, buttery maple syrup, and a hint of warm spices.
Ingredients
4 large sweet potatoes, about 2 lbs, peeled and diced into 1/2 inch cubes
¾ cup packed brown sugar
¼ cup maple syrup
½ cup butter, sliced into pieces
1 tablespoon pumpkin pie spice, or cinnamon and a pinch of nutmeg
1 teaspoon salt
2 cups mini marshmallows
Instructions
Spray an 8-quart slow cooker with non-stick spray.
Place the sweet potatoes in the slow cooker. Add the brown sugar, maple syrup, butter, pumpkin pie spice, and salt and stir to combine.
Place the lid on the slow cooker and set it on high for 4 hours, or until the sweet potatoes are fork tender. There will be extra sauce at the bottom when done cooking. You can pour it out if desired, or leave it to drizzle on top of the sweet potatoes when serving.
Five minutes before serving, remove the lid and top with marshmallows. Place the lid back on the sweet potatoes and let the marshmallows melt for 3 to 5 minutes. Serve immediately!
Notes
- Adjusting Sweetness: If you prefer a less sweet dish, consider reducing the amount of brown sugar and maple syrup or omitting the marshmallows. You can also substitute mini marshmallows with chopped pecans or walnuts for a crunchier, less sugary topping.
- Make-Ahead Option: Prepare the sweet potatoes and the other ingredients the night before and refrigerate them in the crockpot insert. In the morning, simply place the insert in the crockpot base and set it to cook, making holiday prep even easier.
- Texture Tip: For a bit of texture contrast, consider topping with a combination of marshmallows and toasted pecans. The nuts add a delightful crunch that pairs well with the soft, creamy sweet potatoes.
- Vegan and Dairy-Free Substitutions: Use vegan butter and vegan marshmallows for a dairy-free and vegan-friendly version. Coconut oil is also a great substitute for butter, adding a subtle hint of coconut flavor.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the oven to maintain the best texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
Nutrition
- Calories: 350 kcal