Description
Transform simple root vegetables into a velvety, caramelized masterpiece with this hands-off slow cooker side dish. Perfect for busy holiday gatherings, this recipe gently steams sweet potatoes in a rich blend of brown sugar, melted butter, and warm cinnamon. The low-temperature cooking method ensures a consistent, tender texture throughout, topped with a crunchy pecan and toasted marshmallow finish. It saves valuable oven space while delivering intense, natural sweetness in every bite, making it an essential addition to your holiday or dinner party menu.
Ingredients
4 lbs sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 tsp ground cinnamon
1 tsp vanilla extract
1 cup pecans, chopped
2 cups mini marshmallows
Instructions
Combine the cubed sweet potatoes, brown sugar, melted butter, cinnamon, and vanilla in a large mixing bowl.
Toss the mixture thoroughly until every potato piece is evenly coated.
Transfer the mixture into a 6-quart slow cooker lined with parchment paper.
Cover and cook on LOW for 4 hours.
Stir the potatoes gently halfway through the cooking process.
Sprinkle the pecans and mini marshmallows over the top once the potatoes are tender.
Replace the lid and cook for an additional 20 minutes until the marshmallows are melted.
Notes
Lining the slow cooker with parchment paper makes cleanup much easier. Ensure your sweet potatoes are cut into uniform 1-inch cubes for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 260
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg