Slow Cooker Sweet Potatoes (Yams) and Marshmallows

I came up with this one Thanksgiving because I was short on oven space. Everyone loved it and I have made it for every Thanksgiving and holiday meal ever since. Be careful not to overcook marshmallows, they can become liquified.

Print Recipe

Prep Time 5

Cook Time 3 15

Total Time 3 20

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 4304.7 kcal

Equipment

1 Slow Cooker Essential for the low and slow cooking method
1 Can Opener For opening canned sweet potatoes
1 Measuring Cups For brown sugar and other optional additions
1 Knife For cutting butter into pieces
1 Serving Spoon or Spatula For arranging ingredients and serving

Ingredients

Main

cooking spray
2 29 ounce cans sweet potatoes, drained
⅓ cup butter cut into 1/4-inch pieces
¾ cup light brown sugar
1 16 ounce package miniature marshmallows

Instructions

Spray the inside of a slow cooker with cooking spray.
Place sweet potatoes in a slow cooker and arrange butter on top of sweet potatoes. Sprinkle brown sugar over sweet potatoes.
Cook on High, 3 to 3 1/2 hours. Add marshmallows and cook until soft and somewhat puffy, about 15 minutes.

Notes

To elevate this dish, consider using fresh sweet potatoes; peel, boil until tender-crisp, then slice or mash slightly before adding to the slow cooker for a superior texture and flavor. For an extra layer of complexity, a pinch of cinnamon, nutmeg, or allspice can be added with the brown sugar. A splash of orange juice or even a hint of bourbon can also complement the sweet potatoes beautifully. Crucially, monitor the marshmallows closely in the final stage. They can go from perfectly puffy to completely melted and absorbed very quickly. If you prefer a slightly browned, toasted marshmallow topping, carefully transfer the sweet potato mixture to an oven-safe dish after the slow cooking, top with marshmallows, and broil for 1-2 minutes until golden.