This recipe is my go to when the calendar turns to holiday season and the house starts to smell like comfort. Crock Pot Candied Yams became a family tradition the first year I wanted a hands off side that still tasted made with care. I discovered this combination during a busy November when I needed something that could simmer while I focused on the main course. The caramelized sauce, the soft texture of the sweet potatoes, and the toasted marshmallows on top created a contrast of flavors and textures that made everyone reach for seconds.

I remember the first time I made this for a large family gathering. The slow cooker sat in the kitchen, warming the house with brown sugar and maple aromas. When I lifted the lid the sweet potatoes were glossy, fork tender, and infused with cinnamon and vanilla. The marshmallows melted into fluffy clouds that browned when broiled for a minute. It felt indulgent without being complicated. This version is adapted to be reliably fool proof, using a classic brown sugar glaze and short ingredient list that works in most slow cookers. It pairs beautifully with roasted meats and balances richer plates with sweet warmth.

Ingredients

• Sweet potatoes: Use about four pounds of firm sweet potatoes, peeled and cut into half inch dice. Look for even sized potatoes so they cook uniformly. Orange fleshed sweet potatoes are classic for this dish and hold their shape while becoming tender.
• Salted butter: Half a cup brings richness and helps the sugar dissolve into a silky sauce. If you only have unsalted use the same amount and add a small pinch of table salt to taste.
• Light brown sugar: One cup packed provides deep molasses flavor that balances the natural sweetness. Packed sugar yields a consistent sweetness in every batch.
• Maple syrup: Half a cup of pure maple syrup adds complexity. Use pure grade A for the best aroma. Pancake syrup will work but will yield a simpler flavor.
• Ground cinnamon and nutmeg: Two teaspoons of cinnamon plus a pinch of nutmeg create warm spice notes. Freshly ground nutmeg will be more aromatic but pre ground is acceptable.
• Vanilla extract: Two teaspoons of pure vanilla lifts the glaze and gives a rounded finish.
• Mini marshmallows: One ten ounce bag provides the soft fluffy topping. Add half into the mixture and reserve half to top so some melt in and the rest form a toasted layer.

Instructions

Prep the potatoes Peel and dice four pounds of sweet potatoes into roughly half inch pieces. Uniform pieces help everything finish cooking at the same time. Place them in a large bowl so they are ready to be combined with the glaze. Make the glaze In a small saucepan combine half a cup of salted butter, one cup of packed light brown sugar, half a cup of maple syrup, two teaspoons of ground cinnamon, and a pinch of ground nutmeg. Warm over medium low heat while whisking until the butter melts and the sugar dissolves into a smooth sauce. Keep the heat gentle to avoid scorching the sugar. Finish the sauce Remove the pan from heat and stir in two teaspoons of vanilla extract. The residual heat will carry the vanilla flavor through the sauce without boiling off the aromatic compounds. Combine potatoes and glaze Pour the warm glaze over the diced potatoes and toss with a large spoon until every piece is coated. This step jump starts the infusion of flavor so the slow cooker does not have to rely only on evaporation to concentrate the sauce. Slow cook Spray the interior of a six quart slow cooker with cooking spray. Transfer the glazed potatoes into the slow cooker. Cook on low for six to eight hours or on high for four to five hours. Stir every thirty minutes when convenient to prevent any bottom of pot sticking. Cook until the potatoes are very tender and the sauce has thickened and clings to the potatoes. Add marshmallows Stir in half of the mini marshmallows into the hot potatoes so they melt into pockets of sweetness. Sprinkle the remaining marshmallows on top for a fluffy finish. To brown the top place the slow cooker cover back on for a few minutes then transfer to a broiler safe dish and broil for one to two minutes until toasted. Watch closely to prevent burning. Serve Serve warm from the slow cooker or from a warmed casserole dish. The sauce will thicken slightly as it cools but will stay glossy and coating when hot.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage cool completely then freeze in a shallow freezer safe container for up to three months. To reheat from refrigerated simply warm on the stovetop over low heat stirring gently to reincorporate the sauce. From frozen thaw overnight in the refrigerator then reheat. If sauce seems too thick add up to two tablespoons of water or apple juice to loosen it.

Ingredient Substitutions

If you prefer a less sweet result use dark brown sugar or reduce the brown sugar by a quarter cup and increase the maple syrup by two tablespoons to keep the glaze fluid. For dairy free make the recipe with vegan butter or coconut oil and use vegan marshmallows that do not contain gelatin. If you want a deeper caramel note try adding one tablespoon of molasses. These swaps will change mouthfeel and sweetness but keep the spirit of the dish intact.

Serving Suggestions

Serve warm as a side with roast turkey, honey glazed ham, or smoked pork shoulder. Garnish with chopped toasted pecans for crunch and a scatter of finely chopped fresh parsley if you want a color contrast. The toasted marshmallow top is a show piece so transfer to a serving dish and broil briefly at the table if you want a dramatic finish. This pairs nicely with crisp, acidic salads that cut through the sugar.

Cultural Background

The practice of cooking sweet potatoes with sugar and spices is an old American tradition especially in southern and midwestern holiday cooking. The addition of marshmallows is a 20th century twist that became popular as marshmallows became widely available. This dish blends indigenous root vegetable traditions with modern American sweetness and reflects how family adaptations shape holiday tables.

Seasonal Adaptations

In winter keep the recipe as written. For autumn add a quarter teaspoon of ground ginger for spice. For a spring or summer harvest use baked sweet potatoes cut into chunks then tumble them in a lighter honey glaze and finish with a sprinkle of toasted seeds instead of marshmallows. For a holiday upgrade stir in a half cup of chopped candied ginger or orange zest to brighten the glaze.

Meal Prep Tips

Dice the potatoes a day ahead and store in cold water in the refrigerator to prevent drying and oxidation. Pre make the glaze and keep it chilled. On the day of serving combine and cook as directed. This two step make ahead approach saves about thirty to forty five minutes of on day work and keeps the finished dish tasting fresh. Use oven mitted slow cooker inserts to move the dish to a broiler safe pan for final toasting.

Making this as part of your holiday spread brings familiarity and comfort to the table. It is forgiving, nostalgic, and reliably delicious which is why I keep this recipe in rotation every year. Try the different adaptations and make it your family favorite.