There’s something magical about sweet potatoes slow-cooked to caramelized perfection. They soak up all the buttery, cinnamon-spiced goodness, turning into a dish that’s equal parts comfort food and indulgence.
Whether you’re planning a cozy holiday feast or just want a ridiculously easy side that tastes like dessert, this Crockpot Sweet Potatoes recipe is about to become your new obsession.
What makes it special? The slow cooker does all the work, transforming humble sweet potatoes into melt-in-your-mouth bites coated in brown sugar, cinnamon, and a hint of vanilla. And just when you think they can’t get any better—toasty marshmallows and crunchy pecans take them over the top!
It’s no wonder recipes like this are trending—sweet potatoes aren’t just delicious, they’re packed with nutrients! They’re rich in fiber, vitamin A, and antioxidants, making them a wholesome yet indulgent option for any meal.
Pair them with Crockpot Honey Garlic Chicken for a perfect balance of sweet and savory, or serve alongside Crockpot Pulled Pork for a comforting Southern-inspired spread. And the best part? No oven required! Just toss everything in your slow cooker, set it, and forget it.
The Secret To Loving Every Bite!
- Zero Fuss, Maximum Flavor – Just chop, toss, and let the slow cooker work its magic. No babysitting required!
- Perfect for Holidays (or Any Day!) – Whether it’s Thanksgiving or a random Tuesday, this side dish always feels special.
- Customizable & Crowd-Pleasing – Not a marshmallow fan? Skip them! Love extra crunch? Double the pecans!
- Tastes Like Dessert, But It’s a Side – Sweet, buttery, cinnamon-spiced goodness that you can totally justify eating with dinner.
- Great for Meal Prep – Make a batch, store leftovers in the fridge, and reheat for an easy, cozy side all week long.
Crockpot Sweet Potatoes Recipe
Equipment
- Slow cooker (Crockpot)
- Cutting board & knife
- Mixing bowl
- Measuring cups & spoons
- Cooking spray
Ingredients
- 4 lb. sweet potatoes peeled and chopped into medium cubes
- 4 Tbsp. melted butter
- 2 cups packed brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground nutmeg optional
- Pinch kosher salt
- 1 1/2 cups mini marshmallows
- 1/2 cup whole pecans
Instructions
- Grease the slow cooker with cooking spray.
- Peel and chop sweet potatoes into medium-sized cubes and place them in the Crockpot.
- In a mixing bowl, whisk melted butter, brown sugar, cinnamon, vanilla extract, nutmeg (if using), and a pinch of salt.
- Pour the mixture over the sweet potatoes and toss to coat evenly.
- Cover and cook on low for 3-4 hours, stirring once halfway through.
- Sprinkle marshmallows and pecans on top, then cover for 5-10 minutes until marshmallows melt.
- Serve warm and enjoy this cozy, caramelized side dish!
Nutrition Info:
| Nutrition | Value |
| Calories | 562kcal |
| Carbohydrates | 102g |
| Protein | 4g |
| Fat | 14g |
| Sugars | 69g |
| Sodium | 166mg |
Game-Changing Variations for Crockpot Sweet Potatoes!
- Maple Bourbon Twist – Swap the brown sugar for pure maple syrup and add a splash of bourbon for a deep, rich caramelized flavor. Perfect for adults who love a little extra warmth in their holiday spread!
- Savory Herb Infusion – Ditch the marshmallows and brown sugar! Instead, toss the sweet potatoes with melted garlic butter, fresh rosemary, and thyme for a delicious savory take on this classic dish.
- Chai-Spiced Upgrade – Want something extra cozy? Replace cinnamon and nutmeg with a blend of chai spices (cardamom, cloves, ginger, and a pinch of black pepper). It adds a warm, aromatic depth that’s irresistible!
- Candied Ginger & Orange Zest – For a fresh, citrusy contrast, stir in chopped candied ginger and a bit of orange zest before serving. The balance of sweetness and spice takes this dish to a whole new level.
- Toasted Coconut & Almond Crunch – Swap pecans for toasted sliced almonds and add shredded coconut for a nutty, tropical twist. It’s like dessert—but totally acceptable as a side dish!
- Tahini & Date Syrup Drizzle – Instead of butter and brown sugar, use a mix of tahini and date syrup for a Middle Eastern-inspired version that’s nutty, naturally sweet, and absolutely addictive.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
