When life gets busy but you still crave a cozy, homemade side dish, this Crockpot Sweet Potato recipe comes to the rescue. With tender chunks of caramelized sweet potatoes infused with butter, cinnamon, and brown sugar, every bite tastes like pure comfort. Best of all? Your slow cooker does most of the work — leaving your kitchen smelling heavenly while you focus on other things. Whether it’s for a holiday feast or a comforting weeknight meal, this recipe turns simple ingredients into something unforgettable.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Effortless and Hands-Free: Just toss everything in the slow cooker and let it do its magic.
- Perfectly Sweet and Spiced: The balance of cinnamon, nutmeg, and brown sugar creates an irresistible flavor.
- Crowd-Pleaser: Ideal for Thanksgiving, potlucks, or family dinners — everyone comes back for seconds!
- Ultimate Comfort Food: Creamy, buttery, and topped with gooey marshmallows and crunchy pecans.
- Foolproof Results: No need to babysit the oven — it turns out perfect every time.
Ingredients Needed
For the Sweet Potatoes:
- Cooking spray (for greasing the slow cooker)
- 4 lb sweet potatoes — peeled and cut into medium cubes
- 4 Tbsp unsalted butter, melted
- 2 cups packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp pure vanilla extract
- ¼ tsp ground nutmeg (optional but adds warmth)
- Pinch of kosher salt
For the Topping:
- 1½ cups mini marshmallows
- ½ cup whole pecans (or chopped, for extra crunch)
💡 Tip: Use fresh, firm sweet potatoes for the best texture and natural sweetness.
How to Make Crockpot Sweet Potato
Step 1: Prepare the Slow Cooker
Lightly coat the inside of your slow cooker with cooking spray. This prevents sticking and makes cleanup easier. Add the cubed sweet potatoes directly into the bowl.
Step 2: Make the Flavor Mixture
In a medium mixing bowl, whisk together melted butter, brown sugar, cinnamon, vanilla, nutmeg (if using), and a pinch of salt. Stir until the sugar dissolves slightly and forms a smooth sauce.
Step 3: Combine and Cook
Pour the buttery sugar mixture over the sweet potatoes. Toss well to coat every piece evenly.
Cover and cook on high for about 4 hours, stirring gently every hour to help the sauce caramelize evenly and prevent sticking.
💡 You’ll know it’s ready when the potatoes are fork-tender and coated in a glossy syrup.
Step 4: Add the Toppings
Once the sweet potatoes are tender, remove the lid. Sprinkle mini marshmallows and pecans evenly over the top.
Cover again and cook on high for another 10 minutes, just until the marshmallows are perfectly melted and lightly gooey.
Serving and Storage Tips
- To Serve: Serve warm straight from the crockpot or transfer to a serving dish. Garnish with an extra sprinkle of cinnamon or a drizzle of maple syrup for added flavor.
- To Store: Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days.
- To Reheat: Warm in the microwave or oven until heated through. Add a few fresh marshmallows on top before reheating for that freshly toasted look.
Helpful Notes
- Make Ahead: Peel and cube your sweet potatoes a day in advance and store them in cold water in the fridge. Drain before cooking.
- Nut-Free Option: Skip the pecans or swap them for pumpkin seeds.
- Less Sweet Version: Reduce brown sugar to 1½ cups for a lighter taste.
- Extra Flavor Twist: Add a splash of orange juice or a pinch of allspice for a festive touch.
Crockpot Sweet Potatoes
Ingredients
Method
- Step 1: Prepare the Slow Cooker
Lightly coat the inside of the slow cooker with cooking spray. Add the cubed sweet potatoes directly to the pot. - Step 2: Make the Flavor Mixture
In a medium bowl, whisk together melted butter, brown sugar, cinnamon, vanilla, nutmeg (if using), and salt until smooth. - Step 3: Combine and Cook
Pour the buttery sugar mixture over the sweet potatoes and toss to coat evenly. Cover and cook on High for about 4 hours, stirring gently every hour until fork-tender and caramelized. - Step 4: Add the Toppings
Once tender, uncover and sprinkle mini marshmallows and pecans over the top. Cover again and cook for 10 minutes, just until the marshmallows are melted and gooey.
Notes
To Store: Refrigerate leftovers up to 4 days in an airtight container.
To Reheat: Microwave or bake until warmed through. Add fresh marshmallows before reheating for best texture.
Make Ahead: Peel and cube sweet potatoes a day ahead, storing them in cold water in the fridge.
Flavor Variations: Use walnuts instead of pecans, or add orange juice or allspice for a festive twist.
Conclusion
This Crockpot Sweet Potato recipe proves that delicious comfort food doesn’t have to be complicated. With just a few simple ingredients and your trusty slow cooker, you’ll have a dish that’s rich, buttery, and bursting with fall flavor. It’s a guaranteed hit for holidays, family gatherings, or any cozy night in.
If you try this recipe, please leave a comment and a star rating below — your feedback helps others find it too!
And don’t forget to share it on Pinterest or Facebook — your friends will thank you!
👉 What’s your favorite way to top sweet potatoes — marshmallows, pecans, or both? Let us know below!
Frequently Asked Questions (FAQ)
Can I use canned sweet potatoes instead of fresh ones?
Yes, but reduce the cooking time to 2 hours on high, since canned sweet potatoes are already soft. Drain them well before using to prevent excess liquid.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with coconut oil or a vegan butter alternative. The flavor will still be rich and delicious.
Is this Crockpot Sweet Potato recipe freezer-friendly?
Yes — freeze without the marshmallow topping in airtight containers for up to 2 months. Reheat, then add fresh toppings before serving.
Can I use walnuts instead of pecans?
Definitely. Walnuts offer a slightly more robust flavor and work perfectly with the sweet glaze.
How do I prevent the sweet potatoes from getting mushy?
Avoid overcooking and make sure to cut the potatoes into evenly sized cubes. Stir gently to keep the pieces intact.