Description
Crockpot Sweet Potatoes with Marshmallows
Ingredients
4 large sweet potatoes, peeled and cubed
1/4 cup (60g) butter, melted
1/2 cup (100g) brown sugar
1/4 cup (60ml) maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 cups mini marshmallows
Directions
Prep the potatoes: Peel and cube the sweet potatoes. Place them in the crockpot.
Make the sauce: In a small bowl, whisk together melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt.
Cook: Pour the sauce over the sweet potatoes and stir to coat evenly. Cover and cook on low for 4-5 hours or high for 2-3 hours until the potatoes are tender.
Add marshmallows: Sprinkle mini marshmallows over the cooked sweet potatoes. Cover and let sit for 5-10 minutes until the marshmallows are soft and slightly melted.
Serve: Scoop the sweet potatoes into a dish, ensuring you get the gooey marshmallow topping.
Prep Time: 10 minutes
Cook Time: 4-5 hours (low)
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 240 kcal per serving
#SweetPotatoCasserole #CrockpotRecipes #HolidaySides #ComfortFood #EasyCooking
Step-by-Step Guide
1. Prepare the Sweet Potatoes: Thoroughly wash, peel, and cut 4 large sweet potatoes into uniform 1-inch cubes for even cooking. Place them directly into the crockpot insert.
2. Create the Sauce: In a separate bowl, combine 1/4 cup melted butter, 1/2 cup brown sugar, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk vigorously until a smooth, homogenous sauce forms.
3. Coat and Cook: Pour the sauce over the cubed sweet potatoes. Use a large spoon to gently stir and fold until every piece is evenly coated. Place the lid securely on the crockpot. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The potatoes are done when easily pierced with a fork.
4. Add the Marshmallows: Once the potatoes are tender, evenly sprinkle 2 cups of mini marshmallows over the entire surface. Immediately replace the lid (do not stir) and let it sit for 5-10 minutes off the heat. The residual heat will soften and lightly melt the marshmallows.
5. Serve: Carefully scoop the sweet potato mixture into a serving dish, ensuring each portion gets plenty of the gooey marshmallow topping.
Serving Suggestions
This dish is a quintessential holiday side. Serve it alongside roasted turkey or glazed ham, creamy mashed potatoes, and green bean casserole. For a festive brunch, pair it with baked ham or sausage. To balance the sweetness, offer a crisp green salad with a tangy vinaigrette. Leftovers reheat well in the microwave for a comforting treat.
How-to Summary
Peel and cube sweet potatoes into the crockpot. Whisk butter, brown sugar, maple syrup, cinnamon, nutmeg, and salt into a sauce and pour over potatoes. Stir to coat, cover, and cook on low 4-5 hours until tender. Top with mini marshmallows, cover, and let sit 5-10 minutes until soft and gooey before serving.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can peel and cube the sweet potatoes the night before. Store them submerged in cold water in the refrigerator. Drain well before using. You can also mix the sauce ahead and refrigerate it separately.
Can I use regular-sized marshmallows? Yes, but mini marshmallows are recommended for better coverage and melting. If using large marshmallows, cut them in half or quarters.
My sauce is too thin. How can I thicken it? After cooking, if the liquid is excessive, you can carefully drain some off or use a slotted spoon to serve. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir into the hot potatoes, and cook on high for 15-20 minutes uncovered before adding marshmallows.
Can I make this without a crockpot? Absolutely. Combine the coated potatoes in a greased baking dish, cover with foil, and bake at 375°F (190°C) for about 45-60 minutes until tender. Then add marshmallows and broil briefly to toast.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, noting that the marshmallows will lose their texture.
Common Mistakes to Avoid
Avoid cutting the sweet potatoes too large or unevenly, as this leads to inconsistent cooking. Do not skip stirring the potatoes after adding the sauce to prevent dry spots. Resist the urge to stir after adding the marshmallows, as this will incorporate them and create a sticky mess instead of a defined topping. Finally, do not overcook the potatoes before adding marshmallows, or they may become mushy.
Conclusion
This Crockpot Sweet Potatoes with Marshmallows recipe delivers the classic, beloved flavors of a holiday casserole with incredible ease. The slow cooker does all the work, melding the spices and sweetness into perfectly tender potatoes, while the final marshmallow topping provides that iconic, gooey finish. It’s a foolproof, hands-off side dish that guarantees comfort and joy at any gathering, freeing up your oven for other festive essentials.