There’s nothing quite like the aroma of slow-cooked sweet potatoes coated in warm spices and topped with gooey, toasted marshmallows. This easy crockpot recipe turns simple ingredients into a comforting side dish that will delight family and friends. Perfect for holiday gatherings or whenever you’re in the mood for a sweet side, this dish balances tender sweet potatoes with the richness of brown sugar, cinnamon, and a marshmallow topping that melts to perfection. With just a few minutes of prep time, you can set it and forget it, letting the crockpot work its magic.
Ingredients:
- 4-5 medium sweet potatoes (about 1.5 to 2 kg), peeled and cut into 1-inch cubes
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 1/2 cup (120 ml) water
- 2 cups (about 200 g) mini marshmallows
Instructions:
- Prepare the Sweet Potatoes: Place the peeled and cubed sweet potatoes into your crockpot, spreading them out evenly.
- Mix the Seasoning: In a small bowl, whisk together the brown sugar, melted butter, cinnamon, nutmeg (if using), and salt. Pour this mixture over the sweet potatoes, tossing gently to ensure the potatoes are evenly coated.
- Add Water: Pour the water into the crockpot, ensuring the liquid covers the bottom to prevent sticking and promote even cooking.
- Cook: Cover and cook on low heat for 5-6 hours, or on high for 3-4 hours, until the sweet potatoes are fork-tender and the sugar mixture has thickened into a glaze.
- Add the Marshmallows: Once the sweet potatoes are tender, sprinkle the mini marshmallows over the top. Cover again and cook on high for an additional 10-15 minutes, or until the marshmallows have melted and are slightly toasted.
- Serve: Serve hot, directly from the crockpot, and enjoy the blend of sweet and spiced flavors with a gooey marshmallow topping.
Conclusion:
This crockpot candied sweet potato recipe is a delightful mix of sweetness and spice with a gooey, toasted marshmallow layer that adds the perfect finishing touch. Whether it’s a holiday feast or a cozy family dinner, this dish offers an effortless and delicious way to elevate your meal.
Slow-Cooked Candied Sweet Potatoes with Toasted Marshmallows
Ingredients
- 4-5 medium sweet potatoes about 1.5 to 2 kg, peeled and cut into 1-inch cubes
- 1/2 cup 100 g packed brown sugar
- 1/4 cup 60 g unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg optional
- 1/4 teaspoon salt
- 1/2 cup 120 ml water
- 2 cups about 200 g mini marshmallows
Instructions
- Prepare the Sweet Potatoes: Place the peeled and cubed sweet potatoes into your crockpot, spreading them out evenly.
- Mix the Seasoning: In a small bowl, whisk together the brown sugar, melted butter, cinnamon, nutmeg (if using), and salt. Pour this mixture over the sweet potatoes, tossing gently to ensure the potatoes are evenly coated.
- Add Water: Pour the water into the crockpot, ensuring the liquid covers the bottom to prevent sticking and promote even cooking.
- Cook: Cover and cook on low heat for 5-6 hours, or on high for 3-4 hours, until the sweet potatoes are fork-tender and the sugar mixture has thickened into a glaze.
- Add the Marshmallows: Once the sweet potatoes are tender, sprinkle the mini marshmallows over the top. Cover again and cook on high for an additional 10-15 minutes, or until the marshmallows have melted and are slightly toasted.
- Serve: Serve hot, directly from the crockpot, and enjoy the blend of sweet and spiced flavors with a gooey marshmallow topping.