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A close-up shot of a serving bowl filled with warm, caramelized slow cooker candied sweet potatoes, topped with toasted marshmallows and pecans. The glossy, buttery glaze coats each piece, while the soft lighting enhances the rich golden hues of the dish.

Crockpot Sweet Potatoes Recipe

This Crockpot Sweet Potatoes recipe is the ultimate hassle-free side dish! Slow-cooked to buttery perfection with brown sugar and cinnamon, then topped with melty marshmallows and crunchy pecans—pure comfort in every bite.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 562
Ingredients Equipment Method

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

Equipment

  • Slow cooker (Crockpot)
  • Cutting board & knife
  • Mixing bowl
  • Measuring cups & spoons
  • Cooking spray

Method
 

  1. Grease the slow cooker with cooking spray.
    A close-up shot of a black slow cooker sitting on a white marble cooktop, its interior lightly greased with cooking spray. The glistening surface reflects the light, indicating it is prepped and ready for the sweet potatoes to be added.
  2. Peel and chop sweet potatoes into medium-sized cubes and place them in the Crockpot.
    A close-up shot of freshly peeled and chopped sweet potatoes, cut into medium-sized cubes, as they are placed into the black slow cooker on a white marble cooktop. The vibrant orange sweet potatoes create a striking contrast against the dark interior of the slow cooker.
  3. In a mixing bowl, whisk melted butter, brown sugar, cinnamon, vanilla extract, nutmeg (if using), and a pinch of salt.
  4. Pour the mixture over the sweet potatoes and toss to coat evenly.
    A close-up shot of the black slow cooker on the white marble cooktop as the rich, buttery brown sugar mixture is being poured over the bright orange sweet potatoes. A wooden spoon is used to gently toss and coat the potatoes evenly, ensuring every piece is covered in the glossy, spiced glaze.
  5. Cover and cook on low for 3-4 hours, stirring once halfway through.
    A close-up shot of the black slow cooker on the white marble cooktop, now covered with its lid. Inside, the sweet potatoes are slowly cooking, their edges caramelizing as steam builds up and slightly fogs the inside of the lid.
  6. Sprinkle marshmallows and pecans on top, then cover for 5-10 minutes until marshmallows melt.
    A close-up shot of the black slow cooker on the white marble cooktop, now uncovered, revealing the tender, caramelized sweet potatoes. A generous handful of mini marshmallows and whole pecans have been sprinkled over the top, ready to melt and add texture.
  7. Serve warm and enjoy this cozy, caramelized side dish!
    A close-up shot of a serving bowl filled with warm, caramelized slow cooker candied sweet potatoes, topped with toasted marshmallows and pecans. The glossy, buttery glaze coats each piece, while the soft lighting enhances the rich golden hues of the dish.