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Crockpot Sweet Potato

Crockpot Sweet Potatoes

These Crockpot Sweet Potatoes are the perfect cozy side dish — tender, buttery, and infused with brown sugar, cinnamon, and vanilla. Topped with gooey marshmallows and crunchy pecans, this effortless slow-cooked recipe is pure comfort in every bite. Whether for Thanksgiving or a comforting weeknight dinner, it’s an easy crowd-pleaser that fills your kitchen with irresistible holiday aromas.
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: American, Comfort Food
Calories: 310
Ingredients Method Notes

Ingredients
  

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
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp ground nutmeg optional, adds warmth
  • Pinch of kosher salt
For the Topping
  • 1.5 cups mini marshmallows
  • 0.5 cup whole pecans or chopped for extra crunch

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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 Serve: Serve warm straight from the slow cooker or transfer to a serving dish. Garnish with extra cinnamon or a drizzle of maple syrup.
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.