Easy Crockpot Sweet Potatoes with Marshmallows | Sweet Potato Casserole
I grew up with the smell of sweet spices and butter wafting through the house every holiday — my grandma would always make a sweet potato dish that felt like a warm hug. Over the years I simplified her method into this Easy Crockpot Sweet Potatoes with Marshmallows recipe so I can enjoy that same cozy flavor without spending hours in the kitchen. This slow-cooked version is perfect for busy days, and its gooey marshmallow topping always brings out smiles at the table. Sweet potato casseroles are a classic American holiday side with Southern roots, and the marshmallow topping became widely beloved in the 20th century as a playful, sweet counterpoint to the earthy potatoes.
Who is this recipe for?
- This recipe is for busy parents, holiday hosts, and home cooks who want a comforting, hands-off side dish that’s easy to scale for a crowd.
Core ingredients overview:
- This dish brings together 3 pounds sweet potatoes, butter, brown sugar, warm spices, a touch of vanilla and cream for richness, and a blanket of mini marshmallows (with optional pecans) to create a creamy, sweet, and nostalgic casserole. For an alternate sweet potato side, try these crispy oven-baked sweet potato fries for a contrasting texture: Crispy Oven Baked Sweet Potato Fries.
Tools & Ingredients
Tools
- Slow cooker / crockpot — for low-and-slow hands-off cooking
- Vegetable peeler — to remove skins quickly and safely
- Cutting board — stable surface for chopping
- Chef’s knife — to cut potatoes into even cubes
- Measuring cups and spoons — for consistent seasoning
- Large mixing bowl — to mash and mix ingredients
- Potato masher or fork — for desired texture
- Colander — to drain any cooking liquid
- Spatula or spoon — to transfer and smooth mixture
- Oven-safe baking dish and broiler (optional) — for toasting marshmallows
Ingredients (with short benefits)
- 3 pounds sweet potatoes — rich in beta-carotene and fiber; the base of the dish
- 1/4 cup unsalted butter — adds creaminess and enhances flavor
- 1/2 cup packed brown sugar — provides caramel-like sweetness and depth
- 2 tablespoons pure maple syrup (optional) — adds natural sweetness and complexity
- 1/2 teaspoon ground cinnamon — warm spice that complements sweet potatoes
- 1/4 teaspoon ground nutmeg — adds aromatic warmth
- 1/4 teaspoon salt — balances sweetness and enhances overall flavor
- 1 teaspoon vanilla extract — brightens and rounds flavors
- 2–3 tablespoons milk or cream (adjust as needed) — creates a silky, mashable texture
- 2 cups mini marshmallows — gives the classic gooey, toasted topping
- 1/2 cup chopped pecans (optional) — adds crunch and nutty flavor
Instructions
- Wash, peel, and cut the sweet potatoes into roughly 1–1.5 inch cubes.
- Place the cubed sweet potatoes in the crockpot and add 1/4 cup water. Cover with the lid.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until tender.
- Drain excess water if present. Transfer the cooked sweet potatoes to a large mixing bowl.
- Add the butter, brown sugar, maple syrup (if using), cinnamon, nutmeg, salt, and vanilla to the potatoes. Mash until smooth or slightly chunky. Stir in 2–3 tablespoons milk or cream as needed to reach your desired consistency.
- Return the mashed sweet potatoes to the crockpot and smooth the top. Sprinkle mini marshmallows evenly over the surface.
- Cover and cook on LOW for 15–20 minutes, or until marshmallows are puffed.
- For a toasted top, transfer to an oven-safe dish and broil for 1–2 minutes until golden (watch very closely to avoid burning).
- Serve warm with a serving spoon.
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, reheat gently on the stove or in the crockpot, then top with marshmallows and warm until they puff before serving.
Q: What can I use instead of marshmallows?
A: If you prefer not to use marshmallows, you can top the dish with a pecan-brown sugar crumble (mix chopped pecans, brown sugar, a bit of butter, and flour) and bake until crisp for a crunchy topping.
Q: Can I make this without dairy?
A: Yes — substitute dairy-free butter and a plant-based milk (like oat or almond) to keep it creamy while making the recipe dairy-free.
Q: Can I add savory elements to this dish?
A: For a savory twist, reduce the brown sugar by half and add a pinch of smoked paprika or chopped fresh herbs; consider omitting marshmallows and topping with crispy bacon or roasted shallots.
Tips & Tricks
- Cut sweet potatoes into uniform pieces so they cook evenly and finish at the same time.
- If your marshmallows puff but don’t brown, briefly broil on HIGH, watching closely — marshmallows can go from golden to burnt in seconds.
- To avoid a watery mash, drain the cooked sweet potatoes well before mashing; if needed, return them to the warm crockpot for a minute to evaporate excess moisture.
- Leftovers make great fillings — try using leftover mashed sweet potatoes in wraps or quesadillas for a tasty lunch idea like these sweet chili chicken wraps: Sweet Chili Chicken Wraps.
Conclusion
If you enjoyed this easy slow-cooker take on a holiday classic, you might like to compare variations and ideas from other cooks: check this version on Crockpot Sweet Potatoes with Marshmallows | The Novice Chef, see another slow-cooker casserole approach at Crock Pot Sweet Potato Casserole Recipe with Marshmallows, or explore a tasty riff from Slow Cooker Sweet Potato Casserole – Damn Delicious.
Enjoy this warm, comforting side with family and friends — and feel free to share your favorite twists! Always add
tag after Directions.
Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes Rich in beta-carotene and fiber
- 1/4 cup unsalted butter Adds creaminess and enhances flavor
- 1/2 cup packed brown sugar Provides caramel-like sweetness
- 2 tablespoons pure maple syrup Optional, adds natural sweetness
- 1/2 teaspoon ground cinnamon Warm spice that complements sweet potatoes
- 1/4 teaspoon ground nutmeg Adds aromatic warmth
- 1/4 teaspoon salt Balances sweetness
- 1 teaspoon vanilla extract Brightens and rounds flavors
- 2–3 tablespoons milk or cream Adjust for desired consistency
- 2 cups mini marshmallows Classic gooey topping
- 1/2 cup chopped pecans Optional, adds crunch
Method
- Wash, peel, and cut the sweet potatoes into roughly 1–1.5 inch cubes.
- Place the cubed sweet potatoes in the crockpot and add 1/4 cup of water. Cover with the lid.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until tender.
- Drain excess water if present and transfer the cooked sweet potatoes to a large mixing bowl.
- Add the butter, brown sugar, maple syrup (if using), cinnamon, nutmeg, salt, and vanilla to the potatoes. Mash until smooth or slightly chunky. Stir in 2–3 tablespoons of milk or cream as needed for desired consistency.
- Return the mashed sweet potatoes to the crockpot and smooth the top. Sprinkle mini marshmallows evenly over the surface.
- Cover and cook on LOW for 15–20 minutes, or until marshmallows are puffed.
- For a toasted top, transfer to an oven-safe dish and broil for 1–2 minutes until golden (watch closely to avoid burning).
- Serve warm with a serving spoon.
