Indulge in the delightful blend of tender sweet potatoes and gooey marshmallows with our Crockpot Sweet Potatoes with Marshmallows recipe. This easy-to-make dish is a perfect combination of sweetness and comfort, sure to elevate any mealtime experience. Whether it’s a holiday gathering or a cozy family dinner, this crowd-pleaser will steal the show.

Ingredients:

• 4 large sweet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
• ¾ cup packed brown sugar
• ¼ cup maple syrup
• ½ cup butter, sliced into pieces
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 2 cups mini marshmallows

Directions:

1. Begin by spraying your slow cooker with non-stick spray to ensure easy cleanup.
2. Place the diced sweet potatoes into the slow cooker.
3. Add the brown sugar, maple syrup, sliced butter, pumpkin pie spice, and salt. Gently stir until the sweet potatoes are evenly coated with the delicious mixture.
4. Cover the slow cooker with the lid and set it on high for 4 hours, allowing the flavors to meld together and the sweet potatoes to become tender.
5. Five minutes before serving, remove the lid and sprinkle the mini marshmallows evenly over the top of the sweet potatoes.
6. Replace the lid and let the marshmallows melt for 3 to 5 minutes until they are gooey and lightly browned.
7. Once the marshmallows are perfectly toasted, serve the sweet potatoes immediately, scooping out generous portions for each guest to enjoy.

Nutritional Information:

• Calories: 342 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 31mg
• Sodium: 445mg
• Total Carbohydrates: 59g
• Dietary Fiber: 4g
• Sugars: 37g
• Protein: 3g

Serving and Storage Tips:

Serving Tips:

1. Garnish with Fresh Herbs: Before serving, sprinkle some fresh herbs like chopped parsley or thyme over the sweet potatoes for a pop of color and added flavor.
2. Pair with Savory Dishes: Serve these sweet potatoes alongside savory mains like roasted chicken or grilled steak to create a balanced and satisfying meal.
3. Add Crunch with Nuts: For extra texture and flavor, top the sweet potatoes with chopped pecans or walnuts just before serving.
4. Serve with Whipped Cream: For a decadent dessert twist, top individual servings with a dollop of whipped cream or vanilla ice cream for a delightful contrast of flavors.
5. Make Ahead: Prepare the sweet potatoes a day in advance and store them in the refrigerator. Reheat them in the slow cooker before serving, adding the marshmallows just before they’re ready to be served.

Storage Tips:

1. Refrigeration: Store any leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
2. Freezing: While sweet potatoes can be frozen, the texture of marshmallows may change when thawed. If freezing, do so without the marshmallow topping and add it fresh when reheating.
3. Reheating: To reheat leftovers, place them in a microwave-safe dish and heat them in the microwave until warmed through. Alternatively, reheat them in the slow cooker on low heat, adding a splash of water if needed to prevent them from drying out.
4. Marshmallow Topping: If you have leftover sweet potatoes with marshmallow topping, store them in the refrigerator without the marshmallows. When reheating, add fresh marshmallows just before serving for the best texture and flavor.

FAQs :

1. Can I use regular potatoes instead of sweet potatoes? While sweet potatoes are the traditional choice for this recipe, you can certainly use regular potatoes if preferred. Just keep in mind that the flavor and texture will be different.
2. Can I prepare this dish in the oven instead of a slow cooker? Yes, you can. Simply follow the same recipe, but bake the sweet potatoes in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until tender. Then, add the marshmallows and broil for a few minutes until they’re golden brown and bubbly.
3. I’m allergic to nuts. Can I omit them from the recipe? Absolutely! Feel free to omit the nuts or substitute them with seeds like sunflower or pumpkin seeds for a similar crunch without the allergen.
4. Is there a way to make this dish vegan? Yes, you can make it vegan by using vegan butter or margarine instead of regular butter, and ensuring that the marshmallows are vegan-friendly.
5. Can I prepare this dish ahead of time for a party? Yes, you can prepare the sweet potatoes ahead of time and store them in the refrigerator. Reheat them in the slow cooker before serving, and add the marshmallows just before they’re ready to be served.
6. How do I prevent the marshmallows from sticking to the slow cooker? Spraying the slow cooker with non-stick spray before adding the sweet potatoes helps prevent sticking. You can also lightly grease the bottom of the slow cooker with butter or oil.
7. Can I use large marshmallows instead of mini marshmallows? Yes, you can use large marshmallows if that’s what you have on hand. Simply cut them into smaller pieces before adding them to the sweet potatoes.