If you grew up loving sweet potato casserole during the holidays, this Crockpot Sweet Potatoes with Marshmallows recipe will take you straight back to your childhood. Tender sweet potato cubes are slow cooked with butter, maple syrup, brown sugar, and warm fall spices—then topped with melty mini marshmallows for the coziest Thanksgiving side dish ever.

The best part? This slow cooker version frees up precious oven space and makes holiday cooking easier than ever.

Why I Love This Holiday Side Dish

As a kid, seeing the dish of mini marshmallows come out of the oven was one of my absolute favorite Thanksgiving moments. I remember being amazed we were allowed to eat marshmallows with dinner! This crockpot version brings back all those warm memories—only now, it’s even easier to make.

Here’s why this recipe is a must for your holiday menu:

🍁 Perfect Fall Flavor

Pumpkin pie spice adds cozy warmth that pairs beautifully with sweet potatoes.

🥄 Effortless Prep

Just add everything to the crockpot, stir, and let it cook—no oven, no stress.

🔥 Frees Up Oven Space

A lifesaver for Thanksgiving or Christmas when every inch of oven space matters.

⭐ Always Disappears

Leftovers rarely survive—this dish is always the first to go!

If you love sweet potatoes, try my Marshmallow Stuffed Sweet Potatoes, Crunchy Sweet Potato Casserole, or indulgent Sweet Potato Cobbler too!

Key Ingredients

Here are the main ingredients that make this recipe shine:

Sweet Potatoes

Peel and dice into even ½-inch cubes so everything cooks evenly. This is the only real “work” you’ll do!

Brown Sugar

Adds sweet, caramel-like flavor and helps create a glossy sauce.
No brown sugar? Mix 1 cup white sugar + 1 tbsp molasses.

Maple Syrup

Use pure maple syrup for the best flavor—skip the artificial pancake syrup.

Pumpkin Pie Spice

A fall essential, but you can replace it with:

Cinnamon
- a pinch of nutmeg

Mini Marshmallows

The classic topping! Mini marshmallows melt perfectly and give the best sweet-to-potato ratio.

How to Make Crockpot Sweet Potatoes with Marshmallows

This recipe is incredibly simple and almost completely hands-off. Here’s a quick overview:

1. Prep the Crockpot

Spray the inside of your slow cooker with nonstick spray to prevent sticking.

2. Add All Ingredients

Place the sweet potatoes in the crockpot. Add brown sugar, butter, maple syrup, spices, and salt.
Stir well so everything coats the potatoes.

3. Slow Cook

Cover and cook on HIGH for 4 hours, or until the sweet potatoes are tender.

4. Add the Marshmallows

Five minutes before serving, stir in the marshmallows or sprinkle them on top.
Cover again until soft and gooey.

5. Serve & Enjoy

Serve warm with plenty of melted marshmallows!

Chef’s Tips & Variations

🔥 Toast the Marshmallows

Prefer toasted tops?
Transfer the cooked potatoes to a casserole dish, top with marshmallows, and broil or bake at 400°F for 5–10 minutes until golden.

🌰 Add Crunch

Stir in toasted pecans or walnuts for texture.
Add them:

Before cooking for soft, candied nuts
Before marshmallows for crunchy topping

🕒 Prep Ahead

Peel and dice the sweet potatoes the day before. Store in an airtight container in the fridge.

🚗 Perfect for Potlucks

Cook fully, then transport without marshmallows. Reheat in the crockpot, add marshmallows, melt, and serve.

What to Serve With Crockpot Sweet Potatoes

These sweet potatoes pair beautifully with classic holiday dishes:

Thanksgiving turkey or Honey Glazed Ham
Waldorf salad for something fresh
Candied carrots, green bean casserole, or corn casserole
Garlic mashed potatoes (because holidays require both kinds!)
Homemade stuffing or sausage stuffing

Crockpot Sweet Potatoes with Marshmallows

Serves 8

A nostalgic, gooey, perfectly sweet Thanksgiving side dish made right in your slow cooker. Perfect for freeing up oven space during the holidays!

Ingredients

4 large sweet potatoes, peeled and diced
¾ cup brown sugar
¼ cup maple syrup
½ cup butter, sliced
1 tbsp pumpkin pie spice
1 tsp salt
2 cups mini marshmallows

Instructions

Spray an 8-quart Crockpot with nonstick spray.
Add sweet potatoes, brown sugar, syrup, butter, spices, and salt. Stir to coat.
Cover and cook on HIGH for 4 hours, or until tender.
Add marshmallows, replace lid, and let melt for 3–5 minutes.
Serve immediately!

Storage

Fridge: Store leftovers 3–5 days (marshmallows will soften).
Freeze: Freeze without marshmallows for up to 3 months.
Reheat: Microwave in 30-second intervals; add fresh marshmallows when reheating for best texture.